Lechon paksiw is a Filipino stew made with leftover lechon cooked in vinegar, lechon sauce, garlic, onion, bay leaves, and pepper.
The sauce is savory, slightly sweet, and tangy - perfect with steamed rice.
You can also make it with lechon kawali, cebuchon, or even lechon manok.
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Ingredients You'll Need
Notes and Substitutions
- Lechon: Use leftover cebuchon, lechon Kawali, or any roasted pork.
- Lechon sauce: Store-bought sauce like Mang Tomas works well. Add a little soy sauce or liver spread if you want more flavor.
- Lemongrass: Optional, but it adds a light citrusy flavor and helps mellow any strong pork smell.
How to Make Lechon Paksiw (Step-by-Step)
Step 1: Sauté the aromatics
Sauté 6 garlic cloves (smashed) and 1 onion (chopped) in a little oil over medium heat until softened.
Step 2: Brown the lechon
Add 2 pounds leftover lechon and cook for a few minutes until lightly browned.
This adds flavor and helps remove any strong leftover smell.
Step 3: Add the sauce
Add:
- ½ cup vinegar
- 1 cup lechon sauce
- ½ cup water (more as needed)
- 2-3 bay leaves
- 1-2 stalks lemongrass (smashed & tied in a knot)
- 3 tablespoons sugar
- Fresh cracked pepper (to taste)
Turn up the heat and bring it to a boil.
Step 4: Cook until tender
Lower the heat and cover.
Cook for 20-30 minutes, until the meat is tender and the sauce thickens.
Taste and adjust as needed, then remove the bay leaves and lemongrass.
Serve and enjoy your lechon paksiw hot with steamed rice.
How to Store and Reheat
- Fridge: Store in an airtight container for up to 2-3 days.
- Freezer: Freeze for up to 2 months. Thaw overnight in the fridge.
- Reheat: Warm on the stovetop or microwave until heated through. Add water if needed.
If the lechon was already a few days old, enjoy the paksiw sooner.
Recipe FAQs
Lechon paksiw is a Filipino dish made by cooking leftover lechon in vinegar, lechon sauce, and spices. "Paksiw" means to cook in vinegar.
Yes. Use liver spread, a little soy sauce, sugar, and vinegar to make a similar sauce.
Yes. Lechon kawali, cebuchon, or any roasted pork works well.
Cook for 20-30 minutes, or until the meat is tender and the sauce thickens.
More Paksiw Variations
- Paksiw na bangus: Milkfish cooked in vinegar with eggplant and bitter melon.
- Paksiw na pata: Pork hock cooked in vinegar, soy sauce, and spices.
- Paksiw na manok: Roasted chicken cooked in a tangy vinegar-based sauce.
- Inun-unan: A Visayan fish paksiw cooked with vinegar, aromatics, and green chilies.
Other Pork Recipes You May Like
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📖 Recipe
Lechon Paksiw Recipe
Equipment
- Large pot or wok
Ingredients
- 2 pounds leftover lechon (or lechon kawali/cebuchon) cut into chunks
- 6 garlic cloves smashed
- 1 onion chopped
- ½ cup vinegar
- 1 cup lechon sauce (Mang Tomas)
- ½ cup water
- 2-3 bay leaves
- 1-2 stalks lemongrass (optional)
- 3 tablespoons sugar
- Cracked black pepper to taste
Instructions
- Sauté garlic and onion in a little oil over medium heat until softened.
- Add the lechon and cook for a few minutes until lightly browned.
- Add vinegar, lechon sauce, water, bay leaves, lemongrass, sugar, and cracked pepper. Bring to a boil.
- Lower the heat and cover. Cook for 20-30 minutes, until the meat is tender and the sauce thickens. Taste and adjust as needed.
- Remove the bay leaves and lemongrass, then turn off the heat.
Notes
- Cebuchon: Use leftover cebuchon, lechon kawali, or roasted pork.
- Lechon sauce: Mang Tomas works well; add soy sauce or liver spread for more flavor.
- Lemongrass: Optional, but helps mellow strong pork smell.
- Fridge: Store airtight for up to 2-3 days.
- Freezer: Freeze for up to 2 months; thaw overnight.
- Reheat: Warm on the stovetop or microwave until heated through. Add water if needed.
Therese says
This is very appetizing. Thanks for sharing.
Nora Reyes says
Hi Therese! It's my pleasure. Thank you!