Lechon Paksiw Recipe
Leftover lechon cooked in a sweet, tangy vinegar and lechon sauce.
Servings 8
Calories 680kcal
Cost $10-$12
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.
Nutrition
Calories: 680kcal | Carbohydrates: 22g | Protein: 11g | Fat: 60g | Saturated Fat: 22g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 28g | Cholesterol: 82mg | Sodium: 407mg | Potassium: 336mg | Fiber: 1g | Sugar: 17g | Vitamin A: 94IU | Vitamin C: 2mg | Calcium: 28mg | Iron: 1mg