Lechon Paksiw Recipe
This Lechon Paksiw recipe is for a mouthwatering traditional Filipino dish that uses leftover lechon. Easy to make and ready in about 15 minutes, the stewed lechon is combined with vinegar, lechon sauce, soy sauce, and spices for a succulent and melt-in-your-mouth dish. Serve it with rice and savor the tangy and rich flavors of the Philippines.
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Servings: 4
Calories: 487kcal
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Ingredients
- 3 cups leftover lechon, lechon kawali or pork leg
- ½ cup Mang Tomas Lechon Sauce
- 1 tbsp black whole peppercorns
- ¼ cup Cane Vinegar
- ⅛ cup Soy Sauce
- 5 cloves garlic
- ¼ cup red onion sliced
- 1 cup water
Instructions
- Prepare and chop up all the necessary ingredients.
- Place all the ingredients in a large pot and bring the mixture to a quick boil.
- Cover the pot and reduce the heat. Taste and adjust the seasonings as necessary and then simmer for about 15 minutes.
- Serve hot with a bowl of steamed white rice.
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Notes
- You can use white onions instead of the red ones. The white onions add sweetness to the dish, which can please everyone’s taste buds, especially if preparing lechon paksiw for a large group.
- Rice vinegar or regular vinegar can be substituted for the cane vinegar.
- Adding banana blossoms can add umami flavors and give a distinct aroma to the dish.
Nutrition
Serving: 1 | Calories: 487kcal | Carbohydrates: 4g | Protein: 31g | Fat: 38g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Cholesterol: 128mg | Sodium: 506mg | Potassium: 587mg | Fiber: 1g | Sugar: 1g | Vitamin A: 27IU | Vitamin C: 3mg | Calcium: 46mg | Iron: 2mg
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