Missing the sweet and sour taste of lechon paksiw? Don’t worry, no need for a whole lechon to cook this dish! Here is the simple recipe of Lechon Paksiw!
DISH YOU KNOW?
Lechon Paksiw came from the words “Lechon” a Spanish word meaning roasted piglet and “Paksiw” meaning to cook and simmer in vinegar. During Filipino special occasions, Lechon is the center of attention. But most of the time, there’s always leftovers. To prevent spoilage they cook it as Lechon Paksiw the following day. Basically, it is the way of the Filipinos to recreate the lechon leftovers.
INGREDIENTS:
Set A:
- 3⁄4 kilo pork belly
- 3 tablespoons salt
Set B:
- 6 cloves garlic
- 2 large onions
- 1 teaspoon black pepper
- 8 pieces dried bay leaves
- 1/2 cup soy sauce
- 3/4 cup vinegar
- 2 bottles Mang Tomas Lechon Sauce
- 3/4 cup brown sugar
- 2 cups water
- 2 stalk ng leaks