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Paksiw na Lechon

Paksiw na lechon ready to serve.

Are you just coming off from a fiesta or a large family occasion and have more leftover lechon than you know what to do with?  You can recycle the leftover into this classic Filipino dish that ensures that all the money you paid for the lechon will not be laid to waste.  Moreover, this dish is not only delicious but also remarkably easy to cook.


1 kilo lechon leftovers
5-6 cloves garlic, minced or crushed
1 medium sized onion, chopped
2 tablespoons vinegar
1 teaspoon whole black peppercorn
1 teaspoon brown sugar
1 ½ cups lechon sauce or Mang Tomas
¼ cup fish sauce
2 small pieces dried bay leaf
¾ cup pork or beef stock; plain water is also fine

  1. Saute garlic in a small pan until golden brown.
  2. Add onions and stir for a minute or two.
  3. Add fish sauce and stir for half a minute.
  4. Add leftover lechon and stir for 2-3 minutes.
  5. Add lechon sauce or Mang Tomas, vinegar, black peppercorn and brown sugar.  Stir for a minute or two to blend everything in.
  6. Add beef or pork stock (or water) and bring to a boil.
  7. Add bay leaf, stir momentarily and simmer for 2-3 minutes or until the broth thickens.
  8. Turn off the heat.

Makes 4-6 servings.

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