Skip to main content

Lechon Paksiw

When there are home celebrations like fiestas or reunions, there would always be lechon baboy as the gastronomic centerpiece.


And chances are there would be left-overs the following day/s or even weeks. So how to get "rid" of the kilos and kilos or this roasted pig?



More often, it would end up as lechon paksiw as there would be some sarsa leftovers too. Just stew the lechon in the sarsa, add some vinegar and spices and another dish is born. 

Here's a simple recipe for Lechon Paksiw
Ingredients
  • 1.5 to 2 kilos left over lechon, 
  • 1/2 cup vinegar (adjustable)
  • 2 cups liver sauce (leftover) or Mang Tomas Sarsa ng Lechon (Spicy if desired)
  • 1 head garlic, minced
  • 1/2 tbsp whole peppercorn
  • 1/4 cup soy sauce
  • 1 tsp salt
  • 1/2 cup brown sugar
  • 1 cup water
  • 1 cup banana blossoms (optional)


How to make Lechon Paksiw
  1. Slice lechon into small serving pieces. 
  2. Mix all the other ingredients in a wok and when done, add lechon.
  3. Bring to a boil.  
  4. Lower heat and simmer until lechon skin becomes soft and sauce thickens. 
  5. Make flavor adjustments to suit your taste at the same time consistency. 
  6. Remove from heat and serve with rice. 



The measurements in this recipe will just serve as guide. Just tweak them to suit tour taste as you cook your lechon paksiw. Enjoy!

Popular posts from this blog

Cassava Cake

Cassava cake is among the most popular Pinoy native delicacies. In Iloilo, one can find it in the stalls insides malls and groceries in ready to go boxes or in bite size pieces ready to satisfy one's cravings. But it is also easy to prepare as the ingredients can be mostly found in the wet market or even grocery stores. Here's a simple cassava cake recipe:

Valenciana

Ilonggos really love valenciana because most if not all have grown accustomed of having it in almost all occasions like fiesta, brithdays, reunions and all other occasions thus I love calling it as the "occasional dish".   Basically, " go, grow and glow " dish, it has the carbohydrates, protein and vitamins and minerals in just one spoonful. And it can come in its simplest form with just malagkit rice, pork, chorizo and bell peppers to some fancy with additions like raisins, peas, chicken, hardboiled egg (just garnish though), etc.  Here's the recipe for Valenciana Ingredients 3 cups Glutinous Rice ( malagkit ) 2 cups Pork, sliced 1 cup Pork, Beef or Chicken  Liver, sliced 2-3 pieces Chinese sausage, sliced 2-3 large red bell peppers, sliced lengthwise 1 cup Green Peas 3 small boxes Raisins 2 pcs.Onion, chopped 4 cloves garlic, crushed salt and ground pepper to taste  2 pcs. pork/chicken bouillon/broth cube

Rice Puto with Gata

Puto is among the most popular Filipino native delicacies . On it's own, it's one delicious snack but also eaten with dinuguan or in Iloilo, with a bowl of hot batchoy .  It comes in many forms and in many variants, the simplest of which is just plain and simple rice puto.  Here's a very simple recipe for Rice Puto with Gata