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Lechon Paksiw Recipe

Lechon Paksiw is a Filipino pork dish made from leftover Lechon (roasted pig), vinegar, garlic and onion. You can also use left over Lechon Kawali or Crispy Pata when making this. Best when cooked with Lechon sauce or Mang Thomas Lechon sauce.

  • 3-4 lbs. left over Lechon or Lechon Kawali
  • 2-3 cups Lechon sauce or Mang Thomas Lechon sauce
  • 8-10 cloves of garlic, sliced thin
  • 1 large onion, chopped
  • 6 pieces bay leaves
  • 1/2 tbs. whole peppercorn
  • 1/3 cup soy sauce
  • 1 cup vinegar
  • 1/2 cup sugar (or more if you want it sweeter)
  • salt to taste
  • 2 cups water

  1. Using a wok or a deep pot, bring water into a boil. Once water starts to boil add whole peppercorns, bay leaves, garlic and onion. Simmer in medium heat for 3-5 minutes.
  2. Add left over Lechon Kawali or Lechon and soy sauce. Stir and simmer for 20-25 minutes or until meat is tender.
  3. Add vinegar and sugar. Simmer for 5 minutes then add Lechon sauce. Stir and simmer for another 5 to 10 minutes or until sauce thickens.
  4. Season with salt if needed, stir and simmer for a minute.
  5. Transfer in a serving dish, serve hot over steam rice and enjoy.
*Try Lechon Paksiw as a sandwich spread. Just spread a little mayonnaise on your bread, top with shredded Lechon Paksiw meat and serve. Yummy!

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Hello! Welcome to Casa Baluarte, a place to find the best simple recipes, mostly Filipino recipes. By the way, I am your admin Cecilia, from Iloilo City, Philippines to OC, California and now in Collin County, Texas. Please feel free to get in touch if you have any questions or comments, or if you just want to chat about food, or a recipe. You can drop me an email at:


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