Lechon Paksiw is a Filipino pork dish made from leftover roast pig which is known as Lechon aside from using roasted pig, leftover Lechon Kawali can also be used. It’s a practical way to recycle leftover pork.
Lechón is a pork dish in several regions of the world, most specifically Spain and its former colonial possessions throughout the world.
Paksiw is a Filipino style of cooking, whose name means to cook and simmer in vinegar. Common dishes bearing the term are Paksiw na Isda (fish), Paksiw na Manok (chicken), and Paksiw na Pata (pig’s feet or knuckles).
You may use our very own Free Recipe for Lechon Kawali .
½ cup liver spread
1 large onion, peeled and sliced thinly
1 head garlic, peeled and minced
1 tbsp. oil
¾ cup vinegar
2 to 3 pounds (4 cups) leftover lechon or lechon kawali, chopped into 1-inch pieces
¾ cup brown sugar
2 cups (homemade or store-bought) lechon sauce
3 bay leaves
2 cups water
¼ tbsp. Pepper
Salt to taste
In a pot over medium heat oil, Add onions, garlic and cook until limp.
Add vinegar and water and bring to a boil, uncovered and without stirring, for about 4 to 6 minutes.
Add lechon sauce and sugar and stir.
Add the pork and bay leaves. Lower heat, cover and continue to cook for about 10 to 15 minutes or until meat is tender.
Add more water in ½ cup increments as needed.
Add liver spread and stir. Season with salt and pepper.
Continue to cook for about 8 to 10 minutes or until sauce is slightly thickened.
Serve and Enjoy!!!