Paksiw na Lechon (Roast Pork stewed in Vinegar)
Lechon is usually not that good the next day as the skin loses its crispiness. So what do you do with leftover lechon? You make Lechon Paksiw! The pork is stewed in a combination of vinegar and lechon sauce which produces a sweet and tangy dish. Yummm!!!
- 1 onion (thinly sliced)
- 1 head of garlic (minced)
- 3/4 cup vinegar
- 2 cup water
- 2 cup lechon sauce
- 3/4 cup brown sugar
- 3 bay leaves
- 1/2 cup liver spread (optional)
- vegetable oil (for sauteeing)
- salt and pepper to taste
Heat oil in a pot and saute onions and garlic and cook until softened.
Add vinegar and water and bring to a boil.
Add lechon sauce and brown sugar and stir to combine.
Add pork and bay leaves.
Reduce to simmer, cover and continue to cook for about 15 to 20 minutes or until meat is tender. Add more water in ½ cup increments as needed.
Add liver spread and stir. (optional)
Season with salt to taste.
Remove from heat when sauce is slightly thickened. Serve hot.
For the lechon sauce I use Mang Tomas brand.