Lechon is probably the most favorite Filipino food of everyone. But, what do you do when one lechon is just too much for your guests? You don’t want to be eating the soggy skin and the dry meat, right? LECHON PAKSIW is the solution! This Pinoy recipe will give lechon another twist in its taste. Plus, you get to enjoy LECHON PAKSIW for a long time as long as you store it properly.
What You Need
- 1 tbsp oil
- 1 large onion, sliced thinly
- 1 head garlic, minced
- ¾ cup vinegar
- 2 cups water
- 2 cups storebought lechon sauce
- ¾ cup brown sugar
- 1 kg leftover lechon, chopped into 1-inch pieces
- ½ cup liver spread
- 3 bay leaves
- salt and pepper to taste
What To Do
- Heat oil in a pot over medium heat and sauté onions and garlic. Cook until limp.
- Add vinegar and water. Bring to a boil uncovered and without stirring for 5 minutes.
- Put in the lechon sauce and sugar. Stir to mix evenly.
- Add the leftover lechon and bay leaves. Lower the heat and cover. Simmer for 20 minutes. If necessary, add water in ½ cup increments.
- Add the liver spread and stir to distribute evenly. Season with salt and pepper according to taste preference. Continue cooking for 8 minutes or until sauce is thick.
- Transfer in a serving bowl and serve hot with steamed rice.