Are you ready to transform your leftover roast pork into a mouthwatering culinary masterpiece? Lechon Paksiw is the secret weapon of Filipino cuisine that turns ordinary leftovers into an extraordinary meal that will have everyone begging for seconds! This tangy, savory dish combines the crispy perfection of roast pork with a rich, liver-based sauce that promises to transport your palate straight to the vibrant streets of the Philippines.
Prep Time: 30 mins
Cook Time: 2 hrs
Total Time: 2 hrs 30 mins
Cuisine: Filipino
Serves: 6 servings
Ingredients
- 2 lbs leftover lechon (roast pork), chopped
- 1 cup liver sauce
- 1/2 cup vinegar
- 1/4 cup soy sauce
- 2 cloves garlic, minced
- 1 onion, chopped
- Salt and pepper to taste
Instructions
- Prepare all ingredients by chopping the leftover lechon into bite-sized pieces, mincing garlic, and dicing the onion.
- In a large cooking pot or deep skillet, sauté minced garlic and chopped onions over medium heat until the onions become translucent and fragrant, approximately 3-4 minutes.
- Add the chopped lechon to the pot and stir to combine with the garlic and onions, allowing the meat to warm slightly.
- Pour in the liver sauce, vinegar, and soy sauce, stirring gently to ensure the meat is evenly coated with the liquid mixture.
- Season with salt and pepper to taste, adjusting the seasoning according to your preference.
- Bring the mixture to a gentle simmer, then reduce heat to low and cover the pot.
- Allow the paksiw to cook slowly, stirring occasionally, for about 20-25 minutes to help the flavors meld and the sauce reduce slightly.
- Taste and adjust seasoning if needed, ensuring the meat is heated through and the sauce has thickened.
- Remove from heat and let it rest for 5 minutes before serving hot with steamed rice.
Tips
- Use day-old lechon for the best flavor and texture - the slightly dried meat absorbs the sauce beautifully.
- Choose a high-quality liver sauce to enhance the overall taste of the dish.
- Control your heat carefully - a gentle simmer is key to developing deep, rich flavors without drying out the meat.
- Don't rush the cooking process. Slow cooking allows the flavors to meld and the sauce to thicken perfectly.
- For extra depth, you can add a bay leaf or some peppercorns during the simmering process.
- If the sauce becomes too thick, add a little water or broth to reach your desired consistency.
- Always taste and adjust seasonings before serving - the balance of tangy, salty, and savory is crucial in this dish.
Nutrition Facts
Calories: 314kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 70mg
