Paksiw na Lechon

Paksiw na Lechon made with chopped roast pork stewed in vinegar, liver sauce, and spices. Perfectly sweet and tangy, it's a mouthwatering dish you'll love with steamed rice. Great use of lechon leftovers!

If there is one thing we, Filipinos, go overboard during the holidays is the food. Our Noche Buena table is almost always groaning with the weight of various meats, sides, and sweets piled high.

Christmas is just another excuse for us to enjoy lechon along with the embutido, the pancit, the lengua, the buko pandan, the leche flan. But even with hefty appetites and a large crowd to partake of the feast, a whole roasted pig is simply too much to consume in one sitting.

There would be, for sure, plenty of leftover scraps and pieces of the crisp and succulent spit-roasted pig to turn into this mouthwatering lechong paksiw.

What is lechon paksiw

Like the sweet and tangy pata recipe I posted yesterday, lechon paksiw is a Filipino-style dish stewed in vinegar and aromatics such as garlic, onions, peppercorns, and bay leaves.

It's traditionally made of chopped roast pork, usually from leftover lechon served the previous day for large parties.  The accompanying liver sauce is also included in the stew to add savory flavor as well as sugar to balance the acidity.

Sauce ingredients

A delicious paksiw, in my opinion, is all about the sauce! Here the ingredient ratios I use to achieve that perfect balance of sweet and tangy.

• 1 tablespoon canola oil
• 1 large onion, peeled and sliced thinly
• 1 head garlic, peeled and minced
• ¾ cup vinegar
• 2 cups water
• 2 cups lechon sauce-homemade or store-bought
• ¾ cup brown sugar
• 3 bay leaves
• 1 /2 cup liver spread
• salt and pepper to taste

Cooking tips

• Don't have leftover lechon? Chopped up lechon kawali, crispy pata, oven-roasted pork, or lechon manok are also great options to use.
• While this paksiw traditionally uses already-cooked meat, you can also start from scratch. Brown the pork and proceed with the recipe, adding more water or broth as needed to fully cook the meat.
• When the vinegar is added in, bring to a boil, uncovered and without stirring, for a few minutes to mellow out the strong acid taste.
• Spit-roasted pigs bought from restaurants usually come with Lechon sauce. Save some for the stew, make your own, or use bottled ones like Mang Tomas.

Give this pork stew a try! It's quick and easy to make and the perfect use of party leftovers. Serve with piping-hot steamed rice and enjoy!

Did you make this? Be sure to leave a review below and tag me @kawalingpinoy on Facebook and Instagram!

4.49 from 25 votes

Paksiw na Lechon

Lechon Paksiw is the perfect use of party leftovers! Made of chopped roast pork, vinegar, liver sauce, and spices, it's a sweet and tangy stew that's delicious with steamed rice!

Prep Time: 15 minutes mins

Cook Time: 40 minutes mins

Total Time: 55 minutes mins

Author: Lalaine Manalo

Course: Main Entree

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Ingredients

• 1 tablespoon canola oil
• 1 large onion, peeled and sliced thinly
• 1 head garlic, peeled and minced
• ¾ cup vinegar
• 2 cups water
• 2 cups lechon sauce, homemade or store-bought
• ¾ cup brown sugar
• 3 pounds (about 4 cups) leftover lechon or lechon kawali, chopped into 1-inch pieces
• 3 bay leaves
• ½ cup liver spread
• salt and pepper to taste

Instructions

• In a pot over medium heat, heat oil. Add onions and garlic and cook until softened.
• Add vinegar and water and bring to a boil, uncovered and without stirring, for about 3 to 5 minutes.
• Add lechon sauce and sugar and stir to combine.
• Add pork and bay leaves.
• Lower heat, cover and continue to cook for about 15 to 20 minutes or until meat is tender. Add more water in ½ cup increments as needed.
• Add liver spread and stir until well distributed.
• Season with salt to taste and generously with pepper.
• Continue to cook for about 8 to 10 minutes or until sauce is slightly thickened. Serve hot.

Video

“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”