Filipinos love to indulge in
, or a whole roasted pig. Here's a smart way to use leftovers from lechon: turn the extra pork into a
. This lechon paksiw recipe uses leftover lechon sauce, tangy vinegar, and black peppercorns to make a sauce that the leftover lechon can simmer in.
4 lbs. leftover or lechon
lechon kawali 3 cups lechon sauce (here is the link to our homemade authentic ) lechon sauce recipe or 2 bottles store-bought, real lechon sauce
2 cups beef stock
6 cloves garlic, crushed or minced
2 large onions, chopped or minced, red, white, or yellow only
1 teaspoon whole peppercorn
8 pieces dried bay leaves
½ cup soy sauce, dark or light only
¾ cup vinegar, white only
¾ cup sugar, white only
salt, to taste
black pepper, to taste
Heat canola oil over medium heat in a fresh, large pot. Sauté onions, garlic, ginger, bay leaf, and peppercorns for 1 minute.
Add the vinegar and allow to boil for 2 minutes.
Add the lechon and cook for another 2 minutes.
Add the lechon sauce, beef broth, brown sugar, and soy sauce. Bring to a boil.
Simmer over low heat for 15-20 minutes.
Season to taste as desired. Serve hot and plain over white rice, but scoop some of the contents into a large plate.
How to Cook the Lechon Paksiw