Lechon paksiw is a Filipino pork dish made using leftover lechon or lechon kawali. Lechon refers to spit roasted pig. A whole pig is prepared and skewered in a spit ( a long bamboo rod) and then roasted over charcoal. Lechon kawali, on the other hand, is a crispy pork belly dish wherein a strip of pork belly is boiled and then deep fried until it gets crispy.
The leftovers of the two dishes that I mentioned are used to prepare lechon paksiw. The pork is basically sauteed in onion, garlic, bay leaves and peppercorn and the cooked in liver sauce. The sauce is typically served as a dipping sauce, but it is used as a seasoning for this dish. You can use commercial lechon sauce such as mang tomas or you can make your own using this lechon sauce recipe.
since the holidays have just passed by, chances are that you might have some leftover lechon sitting in the freezer of inside your fridge. Give your lechon a new life by making lechon paksiw out of it. You will not regret it.
This dish is best eaten with rice. It can last for more than a week if kept inside the refrigerator because it contains vinegar, which is an ingredient known to extend the life of food for a few more days.
Give this lechon paksiw recipe a try tod
How to cook Lechon Paksiw:
Pour 3 tablespoons of cooking oil into your pot, and then you will need 1 medium yellow onion and 4 cloves of garlic you’ve crushed. Add this to the pot, and proceed to sauté your ingredients together. Keep this up until they soften.
Now we can incorporate 1 tablespoon of whole peppercorns, and 5 dried bay leaves. Continue cooking your mixture for 2 minutes, and then it’s time to add our delicious meat component! Get your 2 lbs. of leftover lechon, otherwise known as spit roasted pig. Lechon kawali will also do.
Stir up the pot, and then cook this for 2 to 3 more minutes. Then grab your 11 ounces of lechon sauce, and pour this all over. You should also add your 2 cups of beef broth. And we will let all of this boil with the heat on. When it begins boiling, you can put the cover on top, and cook this for 30 minutes in low heat. You can also stop earlier or later so long as the liquid has reduced to half. But if your sauce gets dry, feel free to pour more water or beef broth inside.
Adding the last few seasonings:
Then we will have to put 4 tablespoons of white vinegar in the pot as well. Once again, we will wait for the sauce to boil. And once it does, stir up your mixture. Continue cooking this for 5 minutes. Incorporate 1 tablespoon of granulated white sugar, as well as some salt. You can put as much as you would want, depending on how salty you prefer your Lechon Paksiw. And that’s it!
You now have some rich, delicious Lechon Paksiw that’s good for 4 people. Don’t forget to have this with some freshly made white rice to match.
Now this is a recipe that makes the most of food you have already made before, which would be lechon. But there are many other creative ways to utilize leftovers, and make something maybe even better than your original dish. Let me introduce you to a couple!
Similar recipes that let you rework previous dishes and ingredients:
Who doesn’t enjoy a gloriously savory fried rice dish? Bacon and Egg Fried Rice with Peas and Carrots would actually go nicely with some Lechon Paksiw too. This perfect side dish can provide more flavor to any meal. That’s because it does not have too strong a taste, using limited spices, but it also has an appetizing mix of toppings. We have some peas, bacon, and bits of egg to heighten its flavor. And due to this, you can also enjoy our Bacon and Egg Fried Rice alone. This also has some protein, and would be filing enough to serve as your meal!
And as mentioned earlier, this encourages us to get creative with food that isn’t newly made. In fact, this dish would work better if we used leftover white rice, instead of a warm, fresh batch. We want our rice to not be sticky so as to make it taste better, and possibly crunchier with our mix of toppings.
So far, our recipes have been great for celebrations, and it just so happens that this is another birthday-friendly dish! Pancit Canton is something you would ordinarily find at local parties, but it also works as a satisfying and filling merienda dish. The flexibility of this dish should definitely encourage you to learn how to make it!
However, if you’ve tried Pancit Canton before, you would be aware of how many different ingredients we use just to make it. Luckily for us, this utilizes a ton of components that we already have in other Filipino dishes. And so this would be a way for you to use extra flour stick noodles, shrimp, chicken breast, and plenty other ingredients.
Going on trips means wanting to be handy with some packed food. Oftentimes, this would mean some homemade tuna spread. But if you find yourself with more than you initially needed, here’s a way to get creative with this dish! Tuna Salad Sandwich Croissant upgrades your regular sandwich, and makes it more crisp and fluffy with the use of this famous French pastry.
Adding little components like parmesan cheese, scallions and celery also give more depth to your dish. I definitely love to work with recipes like this because it is light and satisfying at the same time with the mix of ingredients. And of course, it helps to incorporate some vegetables to make your meal all the more nutritious.
How did you like these recipes, especially our Lechon Paksiw? I would love to hear what you think so write your suggestions or feedback in the comments section!
Lechon Paksiw Recipe
- 2 lbs. lechon spit roasted pig or lechon kawali
- 1 yellow onion
- 4 cloves garlic crushed
- 1 tablespoon whole peppercorns
- 5 pieces dried bay leaves
- 2 cups beef broth
- 11 ounces lechon sauce
- 1 tablespoon granulated white sugar
- 4 tablespoons white vinegar
- 3 tablespoons cooking oil
- Salt to taste
- Heat oil in a pot
- Saute garlic and onion until soft.
- Add the peppercorns and bay leaves and cook for 2 minutes.
- Add the lechon. Stir and continue to cook for 2 to 3 minutes.
- Pour the lechon sauce and beef broth. Let boil. Cover and cook in low heat for 30 minutes or until the liquid reduces in half. Note: add more beef broth or water if the sauce starts to get dry.
- Pour the vinegar. Let the sauce boil. Stir. Cook for 5 minutes.
- Add sugar. Sprinkle some salt.
- Serve with warm white rice. Enjoy!