Paksiw na Lechon
User Reviews
4.5
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Prep Time
15 mins
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Cook Time
40 mins
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Total Time
55 mins
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Servings
6
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Calories
788 kcal
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Course
Main Course
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Cuisine
Filipino
Paksiw na Lechon
Description
This recipe for Paksiw na Lechon turns leftover lechon or lechon kawali into a braised dish by simmering it in a blend of vinegar, water, lechon sauce, brown sugar, and liver spread. The onion and garlic sauté provide a softened base while bay leaves add earthy depth. The simmering creates a sauce that thickens slightly and coats the pork pieces, blending sour, sweet, and savory elements.
The texture includes tender chunks of pork enriched by the rich, slightly sweet and tangy sauce. The liver spread helps to thicken and add a deeper umami. The balancing act of vinegar and sugar prevents overly sharp acidity, creating a mellow sauce with a familiar roasted pork character enhanced by the braise.
Paksiw na Lechon is served hot and complements steamed rice well, turning leftover pork into a new flavorful entrée. The dish is suitable for using small amounts of saved roast pork and lechon sauce in an efficient and tasty manner.
When adding vinegar, bring it to a boil uncovered without stirring for several minutes to reduce the raw vinegar taste and mellow the acid. Add water incrementally if needed to maintain moisture during braising.
Ingredients
- 1 tablespoon neutral cooking oil generic cooking oil
- 1 onion large, peeled, sliced thinly
- 1 head garlic peeled and minced
- ¾ cup vinegar
- 2 cups water
- 2 cups lechon sauce homemade or store-bought
- ¾ cup brown sugar
- 3 pounds lechon about 4 cups, leftover, or lechon kawali, chopped into 1-inch pieces
- 3 bay leaf
- ½ cup liver spread
- salt to taste
- black pepper to taste
Instructions
- In a pot over medium heat, heat oil. Add onions and garlic and cook until softened.
- Add vinegar and water and bring to a boil, uncovered and without stirring, for about 3 to 5 minutes.
- Add lechon sauce and sugar and stir to combine.
- Add pork and bay leaves.
- Lower heat, cover and continue to cook for about 15 to 20 minutes or until meat is tender. Add more water in ½ cup increments as needed.
- Add liver spread and stir until well distributed.
- Season with salt to taste and generously with pepper.
- Continue to cook until sauce is slightly thickened. Serve hot.
Notes
- Bring vinegar to a boil uncovered and without stirring for a few minutes to reduce acid sharpness before adding other ingredients.
- Add water in small increments during cooking if the liquid reduces too much to keep pork moist.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 788 kcal
% Daily Value*
| Calories | 788kcal | 39% |
| Carbohydrates | 30g | 10% |
| Protein | 36g | 72% |
| Fat | 57g | 88% |
| Saturated Fat | 18g | 90% |
| Cholesterol | 189mg | 63% |
| Sodium | 236mg | 10% |
| Potassium | 631mg | 13% |
| Fiber | 1g | 4% |
| Sugar | 28g | 56% |
| Vitamin A | 1245IU | 25% |
| Vitamin C | 3mg | 3% |
| Calcium | 74mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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