I only ever get to taste Lechong Paksiw when there’s a special occasion and there’s leftover Lechon. Which, today, I happen to have. If you’re from the provinces with a penchant for village parties, then you’re no stranger to the delicious and savory dish called Lechon Paksiw.
What is Lechon Paksiw?
Lechon Paksiw is a Filipino dish that’s made with pork, vinegar, soy sauce, garlic, onion, bay leaves, and peppercorns. Even though it’s a dish that’s often made with leftover Lechon (roasted pig, it can also be made with fresh pork. This dish is a staple in many households, and for good reason: it’s easy to make, it’s affordable, and it’s absolutely delicious. If you’re looking over the recipe, it can be confusing and the unfamiliar might mistake it for adobo.
It has some pronounced differences starting with the tartness of the dish. Lechon paksiw uses a higher ratio of vinegar to soy sauce compared to adobo. This gives the Lechon Paksiw a more pronounced sour flavor, while adobo has a more balanced sour-salty taste. Lechon paksiw is also sweeter and often includes a sweetening agent like sugar or pineapple juice, while adobo usually doesn’t have any added sweetness. Finally, there’s also a difference in how it is cooked. Lechon paksiw is typically made by simmering leftover lechon in vinegar and other ingredients until the meat is tender and flavorful. Adobo, on the other hand, is often made by first browning the meat, then simmering it in vinegar, soy sauce, garlic, and other seasonings.
Here’s how to cook the Lechon Paksiw. If you want to print the recipe, you can scroll down for the printable copy.
Lechon Paksiw Ingredients
To make pork lechon paksiw, you’ll need the following ingredients:
- 1 kilogram of leftover lechon pork
- 1/2 cup of vinegar
- 1/4 cup of soy sauce
- 1/4 cup of brown sugar
- 1 head of garlic, minced
- 1 onion, chopped
- 2-3 pieces of bay leaves
- 1 teaspoon of whole peppercorns
- 1 bottle liver sauce (such as Mang Tomas)
- 1 cup of water
HOw to cook Lechon Paksiw
Now that you have all the ingredients, it’s time to start cooking. Here’s how to cook pork Lechon paksiw:
- In a pot or wok, sauté the garlic and onions until they’re fragrant and translucent.
- Add the pork to the pot and cook until it’s lightly browned on all sides.
- Pour in the vinegar and let it cook for a few minutes without mixing until the acidity has mellowed out.
- Add the liver sauce.
- Add the soy sauce, brown sugar, bay leaves, and peppercorns, and stir to combine.
- Pour in the water and let the pork simmer until it’s fully cooked and tender. This should take around 15 minutes to an hour.
- Once the pork is tender, remove the bay leaves and serve the pork paksiw hot with rice.
Tips and Tricks
- You can use fresh pork to make pork Lechon paksiw. Just brown the meat and follow the recipe above.
- If you like your pork paksiw on the sweeter side, add more brown sugar. If you prefer it to be more savory, add more soy sauce.
- If you’re using fresh pork, you can marinate it in soy sauce and vinegar overnight for added flavor.
- Pork paksiw tastes even better the next day, so make sure to save some leftovers for later.
Don’t wait for that special occasion and make this recipe at home by following the recipe below. Go ahead and give it a try – I promise you won’t regret it!
Ingredients
- 1 kilogram of leftover lechon pork (or fresh meat if that is what you’re using)
- 1 head of garlic, minced
- 1 onion, chopped
- 1/2 cup of vinegar
- 1 bottle liver sauce (or Lechon Sauce by Mang Tomas)
- 1/4 cup of soy sauce
- 1/4 cup of brown sugar
- 2-3 pieces of bay leaves
- 1 teaspoon of whole peppercorns
- 1 cup of water
Instructions
- In a pot or wok, sauté the garlic and onions until they’re fragrant and translucent.
- Add the pork to the pot and cook until it’s lightly browned on all sides.
- Pour in the vinegar and let it cook for a few minutes without mixing until the acidity has mellowed out.
- Add the liver sauce.
- Add the soy sauce, brown sugar, bay leaves, and peppercorns, and stir to combine.
- Pour in the water and let the pork simmer until it’s fully cooked and tender. This should take around 15 minutes to an hour.
- Once the pork is tender, remove the bay leaves and serve the pork paksiw hot with rice.
