Paksiw na Lechon (Filipino Leftover Roast Pork Stew)
Paksiw na Lechon is a resourceful Filipino stew that reimagines leftover lechon (roasted pig) by simmering it in a complex sauce of vinegar, garlic, liver spread, and brown sugar. This harmonious blend creates a sweet-tangy flavor profile that's distinctly Filipino, turning what was once a party centerpiece into an everyday comfort dish that pairs perfectly with steamed rice.
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 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
Nutrition
Calories: 788kcalCarbohydrates: 30gProtein: 36gFat: 57gSaturated Fat: 0.2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gSodium: 236mgPotassium: 37mgFiber: 1gSugar: 28gVitamin A: 3IUVitamin C: 0.02mgCalcium: 28mgIron: 0.2mg
Tried this recipe?Let us know how it was!