Lechon Paksiw

Lechon (Roasted Pig) is a dish served during special occasions in my family. My mother-in-law usually tells us that serving Lechon goes a long way! You can feed your hungry guests and it even adds a festive feel to your party. Even my father-in-law, who does not eat pork, agrees!

Left-over Lechon has always been reinvented as Lechon Paksiw.  This is a no-fuss Lechon Paksiw recipe. You just basically dump-in all the ingredients in a pot, let it boil and simmer away until the smell entices you to eat this delectable dish. It's party-time once again!

Ingredients:

1 kilo left-over Lechon

2 cups left-over Lechon sauce or 1 big bottle of Mang Tomas

3/4 cup vinegar

1/3 cup soy sauce

1 cup water

1 head of garlic, crushed

1 medium sized onion, chopped

1 tsp peppercorn

3 tbsp brown sugar

2 tbsp fish sauce or salt

1-2 laurel leaves

Heat pot, pour in water and bring to a boil. Add garlic, onion, peppercorn, soy sauce, dried laurel leaves and left-over Lechon. Simmer for 15 minutes. Add the vinegar, bring to a boil then simmer for 10 minutes. Add the Lechon sauce, sugar, salt or fish sauce and simmer for another 10 minutes. Turn off heat and serve with hot steaming rice. 

*Feel free to play around and adjust the amount of ingredients to suit your taste. :)