Recipe: Yummy Paksiw Na Lechon

Paksiw Na Lechon. Lechon Paksiw made from leftover lechon, lechon kawali, or roasted pork cooked in a homemade The secret to a good Lechon paksiw lies on the Lechon sauce used. Since the sauce is one of the. Paksiw na Lechon made with chopped roast pork stewed in vinegar, liver sauce, and spices.

The Luzon version adds ground liver or liver spread ("lechon. Filipinos love to indulge in lechon , or a whole roasted pig. Here's a smart way to use leftovers from lechon: turn the extra pork into a lechon paksiw. You can have Paksiw Na Lechon using 11 ingredients and 7 steps. Here is how you cook that.

Ingredients of Paksiw Na Lechon

1. It's 4 lbs of left over lechon.
2. Prepare 3 cups of lechon sauce.
3. You need 2 cups of beef stock.
4. You need 8 cloves of garlic crushed.
5. You need 2 of large onions chopped.
6. You need 1 tsp of whole peppercorn.
7. Prepare 8 pieces of dried bay leaves.
8. Prepare 1/2 cup of soy sauce.
9. Prepare 3/4 cups of vinegar.
10. You need 3/4 cups of brown sugar.
11. You need to taste of salt and pepper.

This lechon paksiw recipe uses leftover lechon sauce, tangy vinegar, and black peppercorns to make a sauce that the leftover lechon can simmer in. And paksiw na lechon manok is such a tasty and convenient solution. It's also a smart way to recycle fried chicken. The procedure is dead easy just throw in everything in a saucepan and let cook until the meat literally start to fall apart.

Paksiw Na Lechon step by step

1. Heat a cooking pot and pour-in the beef stock. Bring to a boil..
2. Put-in the garlic and onions then cook until the texture becomes soft..
3. Add the whole peppercorns, dried bay leaves, and soy sauce..
4. Put-in the leftover Lechon and simmer for 30 to 35 minutes..
5. Add the vinegar and bring to a boil. Simmer for 10 minutes..
6. Add the brown sugar and Lechon sauce then simmer for another 5 minutes..
7. Dash-in some salt to taste then stir. Turn off the heat and transfer to a serving plate. Serve hot with rice. Share and enjoy!.

Paksiw na Pata is a Filipino pork hock stew. It involves cooking the pork similar to that of adobo which Paksiw na Lechon made with chopped roast pork stewed in vinegar, liver sauce, and spices. Paksiw na lechón involves cooking the left-overs of the main-course lechón by boiling it in a vinegar mix, making the meat moist, and then stir-frying it along with other marinated ingredients. Kainang Pinoy features Lechon Paksiw recipe using leftover Lechon (Roasted Pig) concocted in its sauce and vinegar. Paksiw Na Pata is easy to make and so flavorful.