The day after Noche Buena was always as exciting as Christmas itself, because that meant my Tito Greg would transform our leftover lechon into his famous lechon paksiw.
I can still picture him in our family kitchen, sleeves rolled up, patiently stirring the pot as the aroma of vinegar, garlic, and liver sauce filled our home.
This recipe isn’t just about preventing food waste , it’s about creating something entirely new and, dare I say, even more delicious than the original lechon.
Over the years, I’ve perfected my own version of Tito Greg’s recipe, making sure to capture that perfect balance of sweetness and tang that makes lechon paksiw so irresistible.
Why You’ll Love This Recipe
- Reduces food waste by transforming leftover lechon into a new, exciting dish
- Perfect balance of sweet, tangy, and savory flavors
- Rich, velvety sauce that’s perfect with steamed rice
- One-pot meal that’s easy to prepare
- Can be made ahead for busy weekdays
- Authentic Filipino comfort food passed down through generations
Paksiw na Lechon (Filipino Leftover Roast Pork Stew)
Equipment
- Large heavy-bottomed pot (kaldero) For even heat distribution and preventing burning
- Sharp knife (kutsilyo) For chopping leftover lechon
- Wooden spoon (sandok na kahoy) For gentle stirring without scratching the pot
- Measuring cups and spoons (Panukat) For precise measurements
- Cutting board (Sangkalan) For preparation work
Ingredients
For the Meat Base
- 3 pounds about 4 cups leftover lechon or lechon kawali, chopped into 1-inch pieces
- Tagalog: lechon na hiniwa ng 1 pulgada ang laki
For the Sauce
- 1 tablespoon cooking oil
- 1 large onion peeled and thinly sliced (sibuyas na hiniwa ng manipis)
- 1 whole head garlic peeled and minced (isang ulo ng bawang, dinurog)
- ¾ cup vinegar suka
- 2 cups water tubig
- 2 cups lechon sauce sarsa ng lechon
- ¾ cup brown sugar asukal na pula
- 3 bay leaves dahon ng laurel
- ½ cup liver spread liver spread
- Salt and pepper to taste asin at paminta
Instructions
- First, heat oil in your pot over medium heat. Add the sliced onions and cook until they turn clear, around 3-4 minutes. Add minced garlic and cook for another minute until you can smell its aroma.
- Pour in the vinegar and water, then let it come to a boil. Important: Don’t stir yet! Let it boil for 3-5 minutes to make the vinegar taste milder.
- After the vinegar has boiled, add the lechon sauce and brown sugar. Stir gently until all the sugar dissolves. Add your chopped leftover lechon and bay leaves, then lower the heat. Cover your pot and let everything cook slowly.
- Cook for about 15-20 minutes, checking now and then to see if the meat is getting tender. If you notice the sauce getting too thick, add a little water, about half a cup at a time.
- Now add the liver spread and stir it in well. This gives your paksiw its rich flavor and color. Add salt and pepper to taste.
- Let everything simmer for another 5-10 minutes until the sauce thickens nicely. You’ll know it’s ready when the sauce coats the back of your spoon. Turn off the heat and let it rest for 5 minutes.
- Serve hot with steamed rice. Your paksiw should have a perfect balance of sweet and sour flavors, and the meat should be so tender it easily breaks apart with your fork.
- Remember to taste as you cook – you can always add more seasoning, but you can’t take it away!
Tips from Lola’s Kitchen
- Never stir vinegar immediately after adding it to prevent a metallic taste
- Use cane vinegar (suka ng tubo) for authentic Filipino flavor
- Keep the heat low during simmering to prevent the meat from becoming tough
- If sauce is too thick, add water gradually (¼ cup at a time)
- Taste before adding salt, as lechon sauce already contains sodium
Traditional Serving Suggestions
- Serve hot with steaming white rice (kanin)
- Pair with pickled papaya (atchara) for contrast
- Garnish with chopped green onions (sibuyas na mura)
- Best enjoyed with family-style kamayan dining
Troubleshooting
- Sauce too sour: Add more brown sugar in small increments
- Sauce too thin: Simmer uncovered to reduce
- Meat tough: Lower heat and simmer longer
- Sauce too thick: Add water gradually while stirring
- Metallic taste: Next time, avoid stirring when vinegar is first added
Ingredient Alternatives
- Leftover Lechon: Use lechon kawali, crispy pata, or roasted pork belly
- Liver Spread: Use blended grilled chicken livers
- Lechon Sauce: Make homemade or use Mang Tomas
- Brown Sugar: Substitute with muscovado sugar
- Cane Vinegar: Use apple cider vinegar as last resort
Storage & Reheating
- Refrigeration: Store in airtight container for up to 3 days
- Freezing: Can be frozen for up to 2 months
- Reheating: Heat in pan over medium heat (165°F/74°C)
- Add small amounts of water when reheating if sauce is too thick
- Discard any reheated leftovers for food safety
Variations
- Spicy Version: Add chopped bird’s eye chilies (siling labuyo)
- Extra Rich: Add pork broth instead of water
- Modern Twist: Add mushrooms and bell peppers
- Healthier Version: Remove visible fat and use less sugar
- Special Occasion: Add whole hard-boiled eggs
FAQs
Q: Can I make this without leftover lechon? A: Yes, use fresh pork belly, crisp it up first in oil until golden brown. Q: How do I know when it’s done? A: The meat should be tender and the sauce should coat the back of a spoon. Q: Can I reduce the sugar? A: Yes, adjust to taste but maintain some sweetness to balance the vinegar. Q: Why did my sauce curdle? A: This happens when stirring vinegar too early. Let it boil first before stirring. Q: Can I add vegetables? A: Yes, traditional additions include banana hearts or eggplants.
Nutrition
The Story Behind Lechon Paksiw
In the heart of Filipino cuisine lies paksiw na lechon, a dish that perfectly embodies the Filipino spirit of resourcefulness and our deep appreciation for celebrating through food. This traditional recipe emerged from our culture’s steadfast commitment to preventing food waste, particularly after grand festivities like Christmas, New Year, and town fiestas where lechon (roasted pig) takes center stage.
What makes paksiw na lechon truly remarkable is how it transforms leftover roast pork into an entirely new culinary experience. While lechon is celebrated for its crispy skin and succulent meat, paksiw na lechon is beloved for its rich, tangy sauce that’s made even more flavorful by the addition of the original lechon sauce and liver spread. This combination creates a dish that many Filipinos secretly admit they look forward to even more than the original lechon itself.
The cooking technique used in paksiw na lechon draws from our ancestors’ method of preserving food through vinegar, a practice that dates back to pre-refrigeration days in the Philippines. The word “paksiw” itself refers to the cooking method of stewing in vinegar, a technique that’s deeply rooted in Filipino cooking and appears in numerous traditional dishes. This preservation method not only extended the life of leftover lechon but also created a new flavor profile that has become a staple in Filipino households.
Today, paksiw na lechon represents more than just a way to use leftovers – it’s a testament to Filipino ingenuity in the kitchen. The dish has become so popular that some families intentionally order extra lechon or save specific portions just to make paksiw the next day. In many households, the anticipation of making paksiw na lechon is as much a part of the holiday tradition as the lechon itself, with family recipes being passed down through generations, each with its own secret mix of vinegar, spices, and seasonings.
Whether served for breakfast with garlic rice, as a hefty lunch, or as a comforting dinner, lechon paksiw continues to hold a special place in Filipino cuisine. It’s a dish that tells the story of our culture’s resourcefulness, our love for family gatherings, and our ability to turn humble leftovers into something extraordinarily delicious.
