-is a term associated to a dish that is cooked with vinegar, garlic, onion and sarsa or mang tomas sauce. Lechon Paksiw is a Filipino pork dish made from leftover roast pig which is known as “Lechon”.
Aside from using leftover lechon, fresh pork can also be used to make lechon kawali. This dish is also a practical way to recycle leftover lechon, Instead of reheating the same dish over and over, making paksiw out of it makes the pork more flavourful bringing more life to the ingredients.
But this time I made my own version of lechon paksiw, I used fresh meat here instead of leftover from lechon.
NUMBER OF SERVINGS: 4-6
LECHON PAKSIW INGREDIENTS:
- 250 grams pork belly or pigue
- 350 grams pig’s ear
- 2 tablespoons of oil
- 4 cloves garlic, minced
- 1 small white onion
- 1 teaspoon salt (add to your taste preference)
- 1/2 teaspoon black ground pepper
- 1 cup liver sauce or Sarsa ni Mang Tomas
- 1 tablespoon brown sugar (add to your taste preference)
- 1/4 cup vinegar
- 3 cups water
- 2 stalks onion leaks
- Heat pressure cooker, then put oil, fry the pork until golden brown.
- Saute garlic and onions then add salt, black ground pepper, mang tomas sarsa, brown sugar, vinegar and water.
- Pressure cook for 30 minutes or until pork is tender.
- Turn off the heat and transfer to a serving plate.