LECHON PAKSIW

Lechon Paksiw

Lechon Paksiw is a term related to a dish that is cooked with vinegar, garlic, onion and sarsa or mang tomas sauce. Lechon Paksiw is a Filipino pork dish produced using extra meal pig which is known as "Lechon".

Beside utilizing extra lechon, crisp pork can likewise be utilized to make lechon kawali. This dish is additionally a reasonable approach to reuse remaining lechon, Instead of warming the same dish again and again, making paksiw out of it makes the pork more flavourful bringing more life to the fixings.

However this time I made my own variant of lechon paksiw, I utilized new meat here rather than remaining from lechon.

Ingredients:
1 tablespoon oil
1 large onion, peeled and sliced thinly
1 head garlic, peeled and minced
¾ cup vinegar
2 cups water
2 cups (homemade or store-bought) lechon sauce
¾ cup brown sugar
2 to 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

Procedures:
In a pot over medium heat, heat oil. Add onions and garlic and cook until limp.

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.