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 min
- Cook time
- 40 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 tablespoon oil
- 1 large onion, peeled and sliced thinly
- 1 head garlic, peeled and minced
- 3/4 cup vinegar
- 2 cups water
- 2 cups lechon sauce, homemade or store-bought
- 3/4 cup brown sugar
- 3 pounds (about 4 cups) leftover lechon or lechon kawali, chopped into 1-inch pieces
- 3 bay leaves
- 1/2 cup liver spread
- salt and pepper to taste
Instructions
- 1
In a pot over medium heat, heat oil. Add onions and garlic and cook until softened.
- 2
Add vinegar and water and bring to a boil, uncovered and without stirring, for about 3 to 5 minutes.
- 3
Add lechon sauce and sugar and stir to combine.
- 4
Add pork and bay leaves.
- 5
Lower heat, cover and continue to cook for about 15 to 20 minutes or until meat is tender. Add more water in 1/2 cup increments as needed.
- 6
Add liver spread and stir until well distributed.
- 7
Season with salt to taste and generously with pepper.
- 8
Continue to cook until sauce is slightly thickened. Serve hot.