Lechon Paksiw – a Filipino dish consisting of leftover roasted pork made into a stew. The name “lechon” refers to another Filipino pork dish involving a whole pig being roasted over a fire. “Paksiw” on the other hand, refers to a cooking method where a protein is simmered in vinegar. It’s a great way to make use of any leftover meat while bringing out the pork flavor. Depending on the sauce, there’s a variety of flavors you can bring out.
- 1 small size pork leg roast bone in (roughly 2.5 kg, fat content should be around 20-25% to make a better pork crackling)
- 1 large bottle Mang Tomas Sauce
- 1/2 cup vinegar
- 1/2 cup brown sugar
- 1/4 cup soy sauce
- 2 cups water
- 1 tbsp peppercorns
- 4 pcs dried bay leaves
- 6 cloves garlic minced
- 1 large red onion chopped
- 2 tbsp fish sauce
- 1 pinch salt
- 1 splash oil
- Dry the pork leg roast using paper towels and rub salt all over then place on a roasting pan skin side up. Bake the pork in a preheated oven at 160C for 1 1/2 hours then let it cool.
- Bake pork again in 180C preheated oven for 30 to 45 minutes or until skin becomes crispy.
- Let the meat cool down on a wire rack then cut into bite sized cubes.
- Sauté garlic and onion in a pot for a minute.
- Add the cubed pork, bone, water, vinegar, Mang Tomas sauce, soy sauce, sugar, peppercorn, and bay leaves into the pot.
- Bring the mixture to a boil and simmer for 45 minutes. Or until pork is tender enough to be broken down by a fork and the sauce is thick. If you find the sauce too thick, you can add water to help balance it out.
- Flavor with fish sauce and freshly ground black pepper for seasoning.
History of Lechon Paksiw
There are no specific origins for lechon paksiw, but, there is a story behind lechon. Lechon derives from the Spanish word “leche” which means milk. The reason for this is because it involves a milk-fed suckling pig being roasted. In the Philippines however, the dish involves a whole roasted adult pig. It is slowly rotated over an open charcoal grill to achieve crisp skin and succulently tender meat. The process long existed in the country but it was the Spaniards that coined the process “lechon.”
Ways to Enjoy Lechon
While lechon is a national dish of the Philippines, there are different ways to enjoy this dish. Especially since it is a dish that is most often seen during parties, festivals, and celebrations. An example of how lechon can be enjoyed is with a side of liver-based gravy. In other locations like Cebu, they enjoy their lechon stuffed with herbs like lemongrass, spring onions, bay leaves, and a lot of garlic. Whatever way you like lechon, there is plenty to enjoy with the dish and plenty of options that come with its leftovers.
If you liked this recipe, you can also check out our other Filipino recipes like our “Sinigang na Hipon Recipe.” Or if you’d like to check out another unique pork recipe, check out our “Æbleflæsk Recipe.”