Lechon Paksiw Recipe is commonly served using fish, but this method has been adapted to cook different types of meat. Besides roasted pork, leftover Lechon Manok or Lechon Kawali can also be used as the main meat of this dish.
Filipinos strongly believe that there should be nothing that goes to waste, especially when it comes to food. Take Lechon for example. People splurged to make sure that they’ll have a roasted pig served on their table in family gatherings or feasts.
Unless the whole town is invited, a small group of people just can’t consume almost 20 kilos of roasted pork in one sitting. Most people save the leftover Lechon to eat in the next few days, instead of giving it all away.
However, eating the same dish can definitely tire anyone’s palate. Because no one wants to eat the same dish over and over, ingenious Filipinos have invented Lechon Paksiw.
The leftover Lechon is simply cooked with garlic, vinegar, pepper, and liver spread Lechon sauce, which makes the taste of the roasted pork even more delicious. Using vinegar also extends the shelf life of the dish, so it can still be consumed the following day when reheated.
I love Lechon Paksiw Recipe myself but you have to aware that this is not for those who have high cholesterol levels as it has high fat content and can have serious consequences on you.
Lechon Paksiw Recipe
- left over pork from lechon
- 4 cloves garlic
- ½ cup vinegar
- 2 tbsp sugar
- 1 tsp salt
- Sauté the garlic until light brown
- Add the left over lechon
- Pour the vinegar and sugar, avoid stirring for sometime
- Add Mang Tomas or liver sauce
- Stir and bring to boil until the sauce thickens
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