Lechon Paksiw Recipe

Last Updated on July 8, 2016 by Ed Joven

Simple, easy and delectable Lechon Paksiw

Lechon Paksiw (pronunciation: leh-chon pak-seww). Lechon or litson is roasted pork cooked on burnt charcoal, the traditional Filipino way of cooking roasted pork. While Paksiw is one of the popular Filipino method in preparing a dish. It uses vinegar and garlic as the base ingredients in preparing or recycling leftover food like lechon. This brings out a new life from the plain dish— mouth-watering aroma and savory taste.

The Lechon Paksiw recipe is a simple Filipino food preparation. The ingredients used are affordable and accessible that will not churn your budget. Moreover, the steps in cooking are quite easy to follow. Hence, it will not give you a hard time.

One more thing that you will love about this recipe is its shelf life. If not consumed in a day, it is still viable until the next day.

Lechon Paksiw Ingredients:

2 kilos leftover Lechon
1 bottle Mang Tomas
2 cups beef stock
7 cloves garlic, crushed
2 large onions, chopped
1 teaspoon whole peppercorn
½ cup soy sauce
¾ cups vinegar
¾ cups sugar
10 pcs dried bay leaves
2 tablespoons fish sauce
salt to taste

How to cook Lechon Paksiw :

Place the beef stock in a casserole then bring to a boil.
Add the garlic and onions then cook until the texture becomes soft.
Then put-in the whole peppercorns, dried bay leaves, and soy sauce.
Add the leftover Lechon and simmer for 35 minutes.
Add the vinegar and bring to a boil then add the sugar and Mang Tomas Lechon sauce then simmer for 10 minutes.
Then add the fish sauce, salt to taste then stir well and turn off the heat.
Serve hot with Garlic rice.