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Paksiw na lechon made with leftover lechon simmered in vinegar, aromatics, and lechon sauce.
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5 from 1 vote

Lechon Paksiw Recipe

Turn your leftover lechon into a whole new dish that is deliciously saucy, sweet, and tangy with just a few simple ingredients!
Prep Time5 minutes
Cook Time15 minutes
Course: Dinner, Lunch, Main Course
Cuisine: Filipino
Keyword: lechon, lechon sauce, vinegar
Servings: 4
Calories: 96kcal
Author: Bebs

Ingredients

  • 2 tablespoons oil
  • 1 medium onion sliced
  • 3 cloves garlic minced
  • 2 pounds leftover pork lechon
  • 1 cup water
  • ¼ cup vinegar
  • ½ teaspoon peppercorn
  • ¾ tablespoon salt
  • 4 pcs bay leaves
  • 1 cup lechon sauce
  • 1 tablespoon brown sugar optional
US Customary - Metric

Instructions

  • In a pot or a wok heat the oil. Saute onion and garlic until limp and aromatic.
    2 tablespoons oil, 1 medium onion, 3 cloves garlic
  • Add leftover lechon and cook until lightly browned. Add water & let it simmer for about 2 minutes.
    2 pounds leftover pork lechon, 1 cup water
  • Add the vinegar, and bring to a boil uncovered and without stirring for about 2-3 minutes. Add peppercorn, salt, and bay leaves. Stir and let it simmer for another minute or two.
    ¼ cup vinegar, ½ teaspoon peppercorn, ¾ tablespoon salt, 4 pcs bay leaves
  • Pour the lechon sauce and cook for a minute. Add sugar (if using) an cook until the sauce slightly thickens.
    1 cup lechon sauce, 1 tablespoon brown sugar
  • Transfer to a serving platter and enjoy!

Video

Nutrition

Calories: 96kcal | Carbohydrates: 7g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Sodium: 1333mg | Potassium: 67mg | Fiber: 1g | Sugar: 4g | Vitamin A: 66IU | Vitamin C: 3mg | Calcium: 27mg | Iron: 1mg