Lechon Paksiw is traditionally made by stewing leftover Lechon (roast pig) with vinegar, lechon sauce, and aromatics. It's a popular way to enjoy the flavors of lechon in a different form, often served with rice.
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What is Lechon Paksiw?
Lechon Paksiw is a stew made by simmering leftover Lechon (roast pig) in a rich sauce of vinegar, lechon sauce (or liver spread), sugar, and spices. You can also use Lechon Kawali, Cebuchon, or Lechon Manok to make equally tasty versions of this dish.
This savory, slightly sweet, and tangy dish will transform your leftovers into a flavorful meal. The term "paksiw" refers to a broader category of Filipino dishes that involve stewing in vinegar.
Ingredients you'll need
Notes and substitutions
- Cebuchon: You can use leftover Cebuchon or Lechon Kawali, a simpler alternative to traditional whole roasted Lechon.
- Lechon sauce: Traditionally, this savory-sweet sauce is made with liver, vinegar, aromatics, breadcrumbs, and sugar. Store-bought options like Mang Tomas are convenient, though they may not contain actual liver. You can boost the flavor by adding soy sauce or liver spread to your liking.
- Lemongrass: It's an optional ingredient that adds a fresh, citrusy aroma and helps remove unpleasant smells from the meat.
How to make this recipe
Step 1: Sauté aromatics
In a heavy-bottomed pot or wok over medium heat, sauté the smashed garlic and chopped onion in a bit of oil until fragrant and softened.
Step 2: Sauté the meat
Add the meat and sauté it for a few minutes until lightly browned. This adds flavor and helps reduce any unpleasant odors from the old meat.
Step 3: Add liquids and seasonings
Add ½ cup vinegar, 1 cup lechon sauce, ½ cup water (add more later, a needed), 2 bay leaves, 1-2 stalks lemongrass, 3 tablespoons sugar, and fresh cracked peppercorns to taste. Turn up the heat and let the mixture come to a boil.
Step 4: Simmer
Reduce the heat to medium, then cover and simmer for 20-30 minutes until the meat is tender and the sauce thickens to your liking. Taste the sauce and adjust as needed. Discard the lemongrass and bay leaves, then turn off the heat.
Serve and enjoy your Lechon Paksiw hot with steamed rice.
Recipe FAQs
Paksiw refers to a Filipino cooking technique where meat, fish, or vegetables are simmered in vinegar, garlic, and spices. The vinegar not only adds a distinctive sourness but also preserves the food, extending its shelf life.
Lechon sauce is a traditional Filipino condiment made with liver (usually pork liver), vinegar, aromatics, and breadcrumbs. It has a thick, smooth texture and a rich, savory-sweet flavor profile. Lechon sauce is also popularly served with Lechon Kawali and other grilled or fried meats.
Yes, you can use Lechon Manok (roast chicken) as an alternative. The cooking process is the same, but the flavor profile will be slightly different.
Yes. If lechon sauce is unavailable, you can use store-bought Mang Tomas or liver spread as a substitute and make it taste better by adding more aromatics and seasonings.
Explore other paksiw variations
- Paksiw na Bangus: Milkfish stewed in vinegar and aromatics, with vegetables like eggplant and bitter melon.
- Paksiw na Pata: Pork hock simmered in a vinegar and soy sauce mixture with spices.
- Paksiw na Manok: Leftover roasted chicken stewed in a vinegar-based sauce, a lighter alternative to the more traditional pork dishes.
- Inun-unan: A Visayan version of paksiw, this is fish cooked in vinegar with little to no water, seasoned with garlic, ginger, and long green chilies (siling haba).
Other pork recipes you may like
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📖 Recipe
Lechon Paksiw Recipe
Equipment
- Heavy-bottomed pot or wok
Ingredients
- 2 pounds leftover Cebuchon, lechon or lechon kawali cut into large bite-sized pieces; see note
- 6 cloves garlic smashed
- 1 onion chopped
- ½ cup vinegar more to taste
- 1 cup lechon sauce see note
- ½ cup water more as needed
- 2-3 bay leaves
- 1-2 stalks lemongrass whacked and tied into a knot; see note
- 3 tablespoons sugar adjust to taste
- Fresh cracked peppercorns to taste
Instructions
- Over medium heat, sauté garlic and onion in a bit of oil until fragrant and softened.
- Add the meat and sauté it for a few minutes until lightly browned, adding flavor and reducing any unpleasant odors from the old meat.
- Add the vinegar, lechon sauce, ½ cup water (add more later, a needed), bay leaves, lemongrass, sugar, and fresh cracked peppercorns to taste. Turn up the heat and let the mixture come to a boil.
- Reduce the heat to medium, then cover and simmer for 20-30 minutes until the meat is tender and the sauce thickens to your liking.
- Taste the sauce and adjust as needed. Discard the lemongrass and bay leaves, then turn off the heat.
Notes
- Cebuchon: You can use leftover Cebuchon or Lechon Kawali, a simpler alternative to traditional whole roasted Lechon.
- Lechon sauce: Traditionally, this savory-sweet sauce is made with liver, vinegar, aromatics, breadcrumbs, and sugar. Store-bought options like Mang Tomas are convenient, though they may not contain actual liver. You can boost the flavor by adding soy sauce or liver spread to your liking.
- Lemongrass: It's an optional ingredient that adds a fresh, citrusy aroma and helps remove unpleasant smells from the meat.
Therese says
This is very appetizing. Thanks for sharing.
Nora Reyes says
Hi Therese! It's my pleasure. Thank you!