Cooking lechon paksiw is a Filipino dish that I recommend on many kinds of left-over meats, even fish! So don't throw those just yet. Let's make something out of that roasted pork, chicken or duck.
.JPG "Cooking Lechon Paksiw (Left-over recipe)")
Read on and learn more about my lechon paksiw recipe. It's a simple home-cooking dish that you'd enjoy doing.
Lechon or litson is roasted pork cooked on burnt coal. That's the traditional way of cooking lechon in the Philippines, at least. "Lechon kawali" however, is cooked by deep-frying pork portions (e.g. butt, belly or knuckles). On the other hand, paksiw is a dish cooked in vinegar or other acidic elements (e.g. kamias, tamarind, tomatoes, etc.). (In fact, here's another paksiw recipe you may want to check out.)
Now, "lechon paksiw", is cooking lechon (usually left-over ones) in vinegar with a sweet kick of thick pork sauce. You can use Mang Tomas Sarsa or Andok's, for instance. If you don't have these brands from where you are, you can use barbeque marinade or create your own thick pork broth. (Now, that one calls for a separate post... wink wink! :) )
Let's begin!
Ingredients in cooking lechon paksiw:
- left-over lechon, cut or chopped
- thick pork sauce or barbeque sauce (I used Mang Tomas for this particular dish)
- garlic, chopped
- onions, chopped
- vinegar
- whole pepper corns
- dried bay leaves
- hot water
- salt and pepper, to taste
- cooking oil
Steps in cooking lechon paksiw.
1. Saute' garlic and onions together in a pan.
2. Season the dish with a bit of salt.
3. When the onions turn soft, add in the meats.
4. Cover the pan to allow the flavors to blend.
5. Add water and season the dish with salt and pepper.
6. When the pork softens, add Mang Tomas or your barbeque sauce.
7. Add vinegar, whole pepper corns and dried bay leave.
8. Cover once more and bring the dish to a boil under low-med heat.
9. Adjust the taste with salt and/or vinegar according to your preference.
10. Serve hot with rice.
In summary:
Cook time: 5-10 minutes
Total time: 10-20 minutes
Ingredients
Simple and easy, right? Remember me when you cook!
About the Author: Beingwell loves simple home cooking recipes. She enjoys sharing her quick easy meals, including Filipino cooking recipes in this blog.
.JPG "Cooking Lechon Paksiw (Left-over recipe)")
Read on and learn more about my lechon paksiw recipe. It's a simple home-cooking dish that you'd enjoy doing.
Lechon or litson is roasted pork cooked on burnt coal. That's the traditional way of cooking lechon in the Philippines, at least. "Lechon kawali" however, is cooked by deep-frying pork portions (e.g. butt, belly or knuckles). On the other hand, paksiw is a dish cooked in vinegar or other acidic elements (e.g. kamias, tamarind, tomatoes, etc.). (In fact, here's another paksiw recipe you may want to check out.)
Now, "lechon paksiw", is cooking lechon (usually left-over ones) in vinegar with a sweet kick of thick pork sauce. You can use Mang Tomas Sarsa or Andok's, for instance. If you don't have these brands from where you are, you can use barbeque marinade or create your own thick pork broth. (Now, that one calls for a separate post... wink wink! :) )
Let's begin!
Ingredients in cooking lechon paksiw:
- left-over lechon, cut or chopped
deep-fried spare ribs, deep-fried pork belly, fried fish, roasted chicken or duck can also be used for this recipe
- thick pork sauce or barbeque sauce (I used Mang Tomas for this particular dish)
- garlic, chopped
- onions, chopped
- vinegar
- whole pepper corns
- dried bay leaves
- hot water
- salt and pepper, to taste
- cooking oil
Steps in cooking lechon paksiw.
1. Saute' garlic and onions together in a pan.
2. Season the dish with a bit of salt.
3. When the onions turn soft, add in the meats.
4. Cover the pan to allow the flavors to blend.
5. Add water and season the dish with salt and pepper.
6. When the pork softens, add Mang Tomas or your barbeque sauce.
7. Add vinegar, whole pepper corns and dried bay leave.
8. Cover once more and bring the dish to a boil under low-med heat.
9. Adjust the taste with salt and/or vinegar according to your preference.
10. Serve hot with rice.
In summary:
Lechon Paksiw (Left-over recipe)
Prep time: 5-10 minutes
Cook time: 5-10 minutes
Total time: 10-20 minutes
Ingredients
- Left-over lechon or any deep-fried meats
- Vinegar
- Whole pepper corns
- Garlic
- Onions
- Dried bay leaves
- Salt
- Pepper
- Cooking oil
- Mang Tomas or Andok's sauce or sweet pork sauce
- Hot water
- Saute' garlic and onions.
- Add the meat.
- Close the pan and let the dish boil.
- Add water, vinegar, bay leaves and whole pepper corns.
- Let it boil.
- Season with salt and pepper.
Simple and easy, right? Remember me when you cook!
About the Author: Beingwell loves simple home cooking recipes. She enjoys sharing her quick easy meals, including Filipino cooking recipes in this blog.
Enjoy cooking like a pro!
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