Skip to main content

Lechon Manok Paksiw

Non-fish paksiw recipe is almost always limited to pork especially left-over lechon. It's the default left-over whole roasted pig recipe especially during big occasions like fiestas. 


Lechon Manok on the hand is very common nowadays that every street corner all across the country has one lechon manok stand. It already has become a staple and quick ulam especially for dinner when you just buy and serve with on the table. 



And most of the time there's none left, unless you bought it all for yourself. So here's an adapted recipe that will surely make us enjoy chicken as lechon paksiw. 





Ingredients

  • 1 whole lechon manok
  • 3 Tablespoons cup vinegar (adjustable)
  • 1 cup Mang Tomas Sarsa ng Lechon (adjustable)
  • 6 cloves, minced
  • 1/2 cup, brown sugar 
  • 1 medium onion, sliced
  • 1 piece bayleaf
  • 1/2 tbsp whole peppercorn
  • 1/2 cup water
  • Salt and pepper to taste (optional)
  • Oil
How to make Lechon Manok Paksiw
  1. Slice lechon manok into small serving pieces. 
  2. Saute onion and garlic then add chicken
  3. In a bowl mix vinegar, sugar, lechon sauce, peppercorn and water.
  4. Add the mixture to the sauteed chicken then bring to a boil
  5. Add bayleaf, lower heat and simmer until sauce thickens.
  6. Make final flavor (salt and pepper) and consistency adjustments to suit your taste.
  7. Remove from heat and serve with rice. 


As always the recipe is just a guide as you can always tweak the ingredients and measurements to your liking. I usually use the Spicy variant of the lechon sauce to give it more spice and also use sugar to balance the flavour. Always taste what you are cooking so you will know the flavour before it is fully cooked. Extra rice, please!

Popular posts from this blog

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

Native Bibingka

There are two types of bingka I've grown up with. First is the flat and "coconutty" ( with lots of buko strips) bingka made famous by the bingkahans in the plazas of Iloilo City especially in Molo and Jaro plus Plaza Libertad. But the most famous is the one in Mohon, Arevalo which gave birth to the popular bingka sa Mohon. Flat bingka from Mohon And second is the one closer to home, in my hometown which before only appears during Semana Santa but now almost year round. This is what we refer to a puto-bingka as it looks and taste like toasted puto. Here's a sample recipe of this Puto-Bingka

Laswa

Mention laswa  and a merry mix of vegetables would come to mind. This is a perfect "realization" of the Filipino folk song "Bahay Kubo" which narrates an abundance of vegetables beside the traditional Filipino hut. Laswa has no definite list of ingredients nor way or cooking as it is just "stewing" available vegetables, not only from the garden, but what's inside your fridge or you bought from the market. It ranges from the simple all vegetable dish to ones having seafood like shrimps, crabs and more. But in the end it all boils ( pun intended ) down to what you prefer at the same time, what is available. Here's a simple recipe for Laswa