Cooking lechon paksiw is a Filipino dish that I recommend on many kinds of left-over meats, even fish! So don't throw those just yet. Let's make something out of that roasted pork, chicken or duck.
Read on and learn more about my lechon paksiw recipe. It's a simple home-cooking dish that you'd enjoy doing.
Lechon or litson is roasted pork cooked on burnt coal. That's the traditional way of cooking lechon in the Philippines, at least. "Lechon kawali" however, is cooked by deep-frying pork portions (e.g. butt, belly or knuckles). On the other hand, paksiw is a dish cooked in vinegar or other acidic elements (e.g. kamias, tamarind, tomatoes, etc.). (In fact, here's another paksiw recipe you may want to check out.)
Now, "lechon paksiw", is cooking lechon (usually left-over ones) in vinegar with a sweet kick of thick pork sauce. You can use Mang Tomas Sarsa or Andok's, for instance. If you don't have these brands from where you are, you can use barbeque marinade or create your own thick pork broth. (Now, that one calls for a separate post... wink wink! :) )
Let's begin!
Ingredients in cooking lechon paksiw:
- left-over lechon, cut or chopped
- thick pork sauce or barbeque sauce (I used Mang Tomas for this particular dish)
- garlic, chopped
- onions, chopped
- vinegar
- whole pepper corns
- dried bay leaves
- hot water
- salt and pepper, to taste
- cooking oil
Steps in cooking lechon paksiw.
1. Saute' garlic and onions together in a pan.
2. Season the dish with a bit of salt.
3. When the onions turn soft, add in the meats.
4. Cover the pan to allow the flavors to blend.
5. Add water and season the dish with salt and pepper.
6. When the pork softens, add Mang Tomas or your barbeque sauce.
7. Add vinegar, whole pepper corns and dried bay leave.
8. Cover once more and bring the dish to a boil under low-med heat.
9. Adjust the taste with salt and/or vinegar according to your preference.
10. Serve hot with rice.
In summary:
Prep time:
5-10 minutes
Cook time: 5-10 minutes
Total time: 10-20 minutes
Ingredients
Simple and easy, right? Remember me when you cook!
About the Author: Beingwell loves simple home cooking recipes. She enjoys sharing her quick easy meals, including Filipino cooking recipes in this blog.
Read on and learn more about my lechon paksiw recipe. It's a simple home-cooking dish that you'd enjoy doing.
Lechon or litson is roasted pork cooked on burnt coal. That's the traditional way of cooking lechon in the Philippines, at least. "Lechon kawali" however, is cooked by deep-frying pork portions (e.g. butt, belly or knuckles). On the other hand, paksiw is a dish cooked in vinegar or other acidic elements (e.g. kamias, tamarind, tomatoes, etc.). (In fact, here's another paksiw recipe you may want to check out.)
Now, "lechon paksiw", is cooking lechon (usually left-over ones) in vinegar with a sweet kick of thick pork sauce. You can use Mang Tomas Sarsa or Andok's, for instance. If you don't have these brands from where you are, you can use barbeque marinade or create your own thick pork broth. (Now, that one calls for a separate post... wink wink! :) )
Let's begin!
Ingredients in cooking lechon paksiw:
- left-over lechon, cut or chopped
deep-fried spare ribs, deep-fried pork belly, fried fish, roasted chicken or duck can also be used for this recipe
- thick pork sauce or barbeque sauce (I used Mang Tomas for this particular dish)
- garlic, chopped
- onions, chopped
- vinegar
- whole pepper corns
- dried bay leaves
- hot water
- salt and pepper, to taste
- cooking oil
Steps in cooking lechon paksiw.
1. Saute' garlic and onions together in a pan.
2. Season the dish with a bit of salt.
3. When the onions turn soft, add in the meats.
4. Cover the pan to allow the flavors to blend.
5. Add water and season the dish with salt and pepper.
6. When the pork softens, add Mang Tomas or your barbeque sauce.
7. Add vinegar, whole pepper corns and dried bay leave.
8. Cover once more and bring the dish to a boil under low-med heat.
9. Adjust the taste with salt and/or vinegar according to your preference.
10. Serve hot with rice.
In summary:
Lechon Paksiw (Left-over recipe)
Cook time: 5-10 minutes
Total time: 10-20 minutes
Ingredients
- Left-over lechon or any deep-fried meats
- Vinegar
- Whole pepper corns
- Garlic
- Onions
- Dried bay leaves
- Salt
- Pepper
- Cooking oil
- Mang Tomas or Andok's sauce or sweet pork sauce
- Hot water
- Saute' garlic and onions.
- Add the meat.
- Close the pan and let the dish boil.
- Add water, vinegar, bay leaves and whole pepper corns.
- Let it boil.
- Season with salt and pepper.
Simple and easy, right? Remember me when you cook!
About the Author: Beingwell loves simple home cooking recipes. She enjoys sharing her quick easy meals, including Filipino cooking recipes in this blog.
Enjoy cooking like a pro!
This is my viand for 2 day sis. My niece celebrated her debut last Friday then the LECHON left overs were cooked to LECHON PAKSIW but I forget to add MANG TOMAS.
ReplyDelete=p~ This paksiw sounds really yummy! Good luck to health! hahaha
ReplyDeleteomg! I would love to cook this next time! my sister and I been craving for this for years now! hhaa cannot find it anywhere here in Malaysia too not too many filipino restaurants. xx
ReplyDeleteI love Lechon Paksiw as the merging of the sweet taste of its sauce and the juicy and meaty taste of Lechon. Btw, also like your new blog design.
ReplyDeleteSo nice of you to mention the new template, Franc! :-) Thanks!!
DeleteThis is what we used to do when we have left-over lechon either the traditional of the kawali. I will ask mommy if she wants me to cook this one.
ReplyDeleteI love this dish! Sauce pa lang ulam na, lol! I'm now salivating for this kasi it's been a while since we had this (last time was New Year) :)
ReplyDeleteDrooling would sound a lot better. Salivating is a gross term. LOL. I AM NOT HATING OR NAGMAMAYABANG AS YOU CALL IT. Im just bothered with that salivating word. Sorry :(
DeleteI'll save this recipe for future use. thanks for sharing.. :)
ReplyDeleteThis is our favorite go-to dish after having lechon. Yummy!
ReplyDeletewe dont usually use mang tomas when cooking letchon paksiw,.. but I will surely try your recipe next time I cook letchon paksiw
ReplyDeleteHi Ms. Rizza bookmarked this recipe na. hope to try it next time. I'll ask my friend from Iligan muna to buy me 1 kl lechon hehehe para ma.paksiw ko sya.. :)
ReplyDeleteSo similar the way my wife does a Letchon Paksiw. There are times nga lang that she get rids of some 'balat' to make chicharon.
ReplyDeleteYummmm I could almost smell the onion and garlic being sauteed...
ReplyDeletehmmm...i can smell the aroma here, yum! haha
ReplyDeleteThis makes me crave for lechon. Ang tagal ko ng di nakakatikim, hehe.
ReplyDeleteMommy Maye
Looks yummy!... we will try it out your way!
ReplyDeleteokey, ako na gutom ngayon. hehehe =p~
ReplyDeleteThis is my kind of paksiw. I don't like fish paksiw. I have never tried chicken paksiw, though.
ReplyDeleteSarap! Lechon paksiw is our staple ulam right after special occasions when we have lechon. That's aside from dinuguan, which we tend to like better. :D
ReplyDeleteI have to try it with fish! Madali lng pala lutuin ang paksiw.
ReplyDeleteReading your post made me super hungry. Made me want to eat lechon paksiw, as in now na! Haha! Thanks so much for this post! :-)
ReplyDeletejust reading your post makes me full
ReplyDeleteCool .. making a new dish out of leftovers.. I normally just reheat so that it can be eaten the next day.
ReplyDeleteI definitely love this dish! My dad cooks this for us when there are left over lechon :)
ReplyDeleteI wanna go home na!=(
ReplyDeleteLooks simple and easy but it's really hard to get the perfect mix of the taste especially the vinegar. Yum!
ReplyDeleteeasy recipe.thanks for sharing. would you happen to have a recipe for korean pork bbq? thanks :)
ReplyDeletethis is our youngest son's favorite after lechon. hehe... thank you for sharing your recipe! :)
ReplyDeleteLechon left over always end up as paksiw. I like mine more maasim :)
ReplyDeletethis is one of my favorite Filipino dish! but ive never cooked, always bought it at Arjay's. hahaha.
ReplyDeleteShared this all over the place!
ReplyDeleteOMG! I want this for lunch!!!
ReplyDeleteGreat job on this. I'm fond of paksiw. But I'm into fish since I don't eat pork :)
ReplyDeleteThanks for sharing the recipe! I love to eat lechon, hot and fresh; and make the left over lechon paksiw the next day!
ReplyDeletehubby just cooked this one and we really enjoyed it. i'll be looking for more recipes
ReplyDeletesame here, i also use mang tomas in cooking lechon paksiw
ReplyDeleteThis is my daughter's favorite! I would try this simple and easy to prepare recipe of yours soon. Thanks for sharing this. :)
ReplyDeleteI already had lunch but after seeing this, I want to eat again! My weakness! :)
ReplyDeleteI also learned how to cook lechon paksiw from my mom and I really like it. I think I will include the ingredients of this dish in my next shopping.
ReplyDeleteYummy! No one in my family cooks lechon paksiw, pero mahilig kami bumili nito sa suking carinderia. hehe. thanks for the recipe! :)
ReplyDeleteNaku I wanted to buy a lechon kaso ayaw ni hubby and choles daw! mahirap na. maybe next time I'll try this recipe.
ReplyDeleteYou did a wonderful job of making the dish. Kudos!
ReplyDeleteEliz
I dont eat pork but I know a lot of people who would love this recipe
ReplyDeleteWe also use Mang Tomas for lechon paksiw. Delish!
ReplyDeletelove lechon paksiw.
ReplyDeleteThanks for this, Rizza. Tis the easiest recipe I found so far. Now 'have just finished cooking (and eating!) my lechon paksiw (not really from lechon kawali but leftover oven-roast pork and scratchings). Used a tin of pineapples though (including the juice) to replace Mang Tomas as I don't have any in my cupboard. Will do this again. Delish!
ReplyDeleteThank you for this recipe... Now I will have my wifey follow this to a T! Happen to have the belly of the lechon left over after a house warming. Thank you one again...
ReplyDelete