This entry was only TRANSFERED from my old Blog which was updated on 26th of June 2009!
Paksiw is the generic name for stews made with vinegar.
To make paksiw na lechon, the meat is slow-cooked in a mixture of vinegar, soy sauce, peppercorns, bay leaves, sugar, salt and whatever leftover liver sauce there is. It sometimes happens that there is no leftover sauce. In which case, some substitutions may be in order. One option is to used commercial lechon sauce available bottled in most supermarkets. Another option is to use a can of liver spread diluted in a cup of meat broth. Or, if you have a lot of leftover lechon, you may choose both options and mix them all together
* 500 g Lechon or left over
* 1 head garlic, crushed
* 2 onions, halved and sliced thinly
* 3/4 cup white vinegar
* 1/2 cup dark soy sauce
* 8 pcs. peppercorns, pounded
* 3/4 cup brown sugar
* 2 pcs. bay leaves
* some salt
* 1 cup of meat broth or water
* 1 bottle of Lechon sauce, about 300 ml (I used Mang Tomas)
1.) Place all the ingredients except the lechon sauce in a casserole, add the chopped lechon. Bring to a boil. Stir well. Lower the heat, cover and simmer for 15 to 20 minutes. Pour in the lechon sauce and bring to a boil. Add more meat broth, if necessary. Adjust the seasonings.
2.) Serve with rice while hot.
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