👩🍳Delicious leftover Lechon. It’s not a holiday season at home, it’s the month of June 2022. The month wherein we celebrate the commemoration of our Emancipation day as Filipino we hardly spent this with friends here in Vienna. Because of the nature of our work. Most of the time we are on duty. tomorrow June 12, 20222 we will spend it at home with my daughter and my hubby. This was the leftover from my Pork head Lechon. I don’t want to reheat it because the good parts were already consumed, and what is left are the lean meat parts and occasionally some meaty bones. So I decided to cook it as Lechon pinaksiw for today’s lunch.
👩🍳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 which I did not add, salt, and whatever is left over from the sauce. It sometimes happens that there is no leftover sauce. In which case, some substitutions may be in order. One option is to use commercial Lechon sauce available bottled in most supermarkets, just like the one I used here from Mama Sita’s Lechon salsa. Another option is to use a can of the 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.
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