Lechon Paksiw
A flavorful stew made up of leftover roasted pork with a mixture of vinegar and other spices
Ingredients
- 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
Instructions
- 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.