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Home > Pork Recipes

Lechon Paksiw

BY :Bebs | Published: 11/21/ 2023 | Updated:11/21/ 2023 | Leave a Comment

RECIPE VIDEO PRINT
5 from 1 vote
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Transform your leftover lechon into a whole new dish that is deliciously saucy, sweet, and tangy. This Lechon Paksiw is made by simmering mouthwatering roasted pork in vinegar, lechon sauce, and spices.

Lechon Paksiw in a serving platter served with steamed rice.

Holidays are an excellent opportunity to indulge in some delicious and mouthwatering meals. The table is laden with delectable foods including Pancit, Menudo, Pork Barbeque, Leche Flan, and the piΓ¨ce de rΓ©sistance, Lechon.

Lechon is a Spanish word that refers to a roasted suckling pig. Lechon is delicious, but it doesn't taste as good when reheated. This Lechon Paksiw recipe is one of the best ways to upcycle your leftover roasted pig. It not only keeps for a very long time, thanks to the vinegar's preservative properties but also gets you to create a whole new dish!

  • What is Lechon Paksiw?
  • More Filipino Pork Dishes
  • Ingredients You'll Need
  • Recipe Video
  • Tips for Making the Best Lechon Paksiw
  • Storing Notes
  • Printable Recipe
  • Lechon Paksiw Recipe

What is Lechon Paksiw?

Paksiw na lechon made with leftover lechon simmered in vinegar, aromatics, and lechon sauce.

Lechon Paksiw is a popular Filipino post-holiday meal that is traditionally made from leftover roast pork that was served during the festivities. Paksiw is a cooking method where food is cooked or simmered in vinegar.

Paksiw na Lechon is made by chopping the unconsumed lechon into serving pieces and stewing them in vinegar, aromatics, and lechon sauce. This dish is quick and easy to make and is ready in about 15 minutes!

More Filipino Pork Dishes

Braised pork belly in sweet-savory soy-vinegar sauce.
Pata Tim Recipe
Sweet Pork Asado Recipe

Ingredients You'll Need

Lechon Paksiw Ingredients

Pork Lechon - chop leftover pieces in uniform pieces for even cooking. If you don't have leftover lechon, you may use Lechon Kawali or Lechon Belly to make this dish.

Lechon sauce - has a sweet, tangy, and garlicky flavor. I used the bottled commercial variant for this recipe as it is more convenient, but you may also create your own.

Aromatics - I used onion, garlic, peppercorn, salt, and bay leaves for this recipe.

Vinegar - It is best to use white or distilled vinegar for this recipe.

Brown Sugar - This is optional. Some lechon sauces are already sweet, do a taste test first before adding this to your dish. Dark brown sugar or muscovado are good alternatives.

Recipe Video

Tips for Making the Best Lechon Paksiw

Steps on how to cook Lechon Paksiw.
  • After adding the vinegar, allow it to boil without stirring to cook off the sharp or strong acidic flavors.
  • You may add about 2-3 tablespoons of the liver spread to add a depth of flavor. Add it toward the end of cooking as this help thicken the sauce as well.
  • If the sauce of your Lechon Paksiw turns out to be thicker than intended, add hot water. Allow it to simmer until you achieve the consistency you want.

Storing Notes

Steamed rice topped with lechon paksiw.

Store leftovers in airtight containers. Paksiw na Lechon can keep for 3 to 5 days. You can extend their shelf life by placing them in freezer-safe containers or bags.

To reheat, thaw and place in a sauce pot over medium heat and bring to a simmer. You may add hot water to dilute the thickened sauce. Alternatively, you may reheat it in the microwave.

Lechon Paksiw in a serving platter served with steamed rice.

Printable Recipe

Paksiw na lechon made with leftover lechon simmered in vinegar, aromatics, and lechon sauce.
Print Review

Lechon Paksiw Recipe

5 from 1 vote
Turn your leftover lechon into a whole new dish that is deliciously saucy, sweet, and tangy with just a few simple ingredients!
Prep Time: 5 minutes mins
Cook Time: 15 minutes mins
Course :Dinner, Lunch, Main Course
Servings =4
Print Recipe Rate this Recipe

Ingredients
 

  • 2 tablespoons oil
  • 1 medium onion sliced
  • 3 cloves garlic minced
  • 2 pounds leftover pork lechon
  • 1 cup water
  • ΒΌ cup vinegar
  • Β½ teaspoon peppercorn
  • ΒΎ tablespoon salt
  • 4 pcs bay leaves
  • 1 cup lechon sauce
  • 1 tablespoon brown sugar optional

Instructions
 

  • 2 tablespoons oil, 1 medium onion, 3 cloves garlic
    In a pot or a wok heat the oil. Saute onion and garlic until limp and aromatic.
  • 2 pounds leftover pork lechon, 1 cup water
    Add leftover lechon and cook until lightly browned. Add water & let it simmer for about 2 minutes.
  • ΒΌ cup vinegar, Β½ teaspoon peppercorn, ΒΎ tablespoon salt, 4 pcs bay leaves
    Add the vinegar, and bring to a boil uncovered and without stirring for about 2-3 minutes. Add peppercorn, salt, and bay leaves. Stir and let it simmer for another minute or two.
  • 1 cup lechon sauce, 1 tablespoon brown sugar
    Pour the lechon sauce and cook for a minute. Add sugar (if using) an cook until the sauce slightly thickens.
  • Transfer to a serving platter and enjoy!

Nutrition

Calories: 96kcalCarbohydrates: 7gProtein: 1gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.03gSodium: 1333mgPotassium: 67mgFiber: 1gSugar: 4gVitamin A: 66IUVitamin C: 3mgCalcium: 27mgIron: 1mg
Have you tried this recipe?Mention @foxyfolksy or tag #FoxyFolksyRecipes!

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