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Paksiw na lechon
Roast pork in vinegar liver sauce
Leftover fiesta roast pork stewed in vinegar, garlic and sweet liver sauce
The day after a Luzon town fiesta, every household with leftover lechon makes paksiw: the roast pork, skin and all, is stewed in vinegar, garlic and the sweet liver-based lechon sauce until it falls apart into a dark, tangy-sweet stew. At home you can use any leftover roast pork, roast pork belly or lechon kawali. The skin softens and turns sticky, the meat soaks up the sauce, and many people think it is better than the roast itself. Serve with plenty of rice. Chef's tip: use roast pork that has been kept in the fridge and is no more than 2 days old, and reheat the stew until it is steaming hot right through, 75 °C.
- Total time
- 60 min
- Difficulty
- easy
- Serves
- 6
Ingredients
- 2 ¼ lb leftover roast porkroast pork belly or lechon kawali, in 4 cm chunks
- 1 cup lechon sauce (liver sauce)bought
- ½ cup cane vinegaror white wine vinegar
- 1 cup water
- 3 tbsp soy sauce
- 1 ¾ oz brown sugar
- 8 cloves garliccrushed
- 1 onionsliced
- 1 tsp black peppercornslightly crushed
- 1 tbsp vegetable oil
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Method
0/6 doneStep 1: Heat the 1 tbsp vegetable oil in a heavy pan over a medium heat and cook the 8 cloves garlic and 1 onion until the garlic is pale gold, about 3 minutes.
3 minStep 2: Add the 2 ¼ lb leftover roast pork and stir for 3 minutes so the fat starts to run.
3 minStep 3: Pour in the ½ cup cane vinegar, 1 cup water, 3 tbsp soy sauce, 3 bay leaves and 1 tsp black peppercorns and bring to the boil, then simmer uncovered for 5 minutes.
6 minStep 4: Stir in the 1 cup lechon sauce (liver sauce) and 1 ¾ oz brown sugar, cover and simmer over a low heat for 30 minutes, stirring now and then, until the meat is tender and the skin soft and sticky. Common mistake: adding extra water to stretch it; the sauce ends up thin and sharp rather than thick and glossy.
30 minStep 5: Uncover and simmer 5–8 minutes more, until the sauce is thick enough to coat the meat and the stew is steaming hot right through (167°F).
7 minStep 6: Taste: it should be tangy, sweet and savoury in balance; add a pinch more sugar or a splash of vinegar as needed. Serve with rice. Cool quickly, keep in the fridge for up to 2 days and reheat once only, until steaming.
Nutrition per serving
- Calories
- 620 kcal
- Protein
- 32 g
- Carbs
- 24 g
- Fat
- 44 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does paksiw na lechon take?
- About 60 minutes in total: 10 minutes to prepare and 50 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of cane vinegar?
- Lemon juice, same amount.
- What can I use instead of soy sauce?
- Tamari, same amount (gluten free).
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