Too much lechon? What to do with it? Let's cook Lechon Paksiw!
Paksiw is a term for a dish that is cooked with vinegar. Making this dish is a practical way to give a different and flavorful taste to your pork or lechon instead of reheating it again.
Here's an easy-to-follow recipe from pinoyfoodblog.com
ï‚§ 1 kilo lechon, cut into serving pieces
ï‚§ 1/4 cup vinegar
ï‚§ 1/2 cup water
ï‚§ 1/2 cup lechon sauce (you can use bottled sauce)
ï‚§ 1/2 head garlic, crushed
ï‚§ 1/2 cup brown sugar
ï‚§ 1 teaspoon pepper corn
ï‚§ 1 laurel or bay leaf
1. Mix all the ingredients except the bay leaf. Bring to boil.
2. Lower heat and simmer until meat is tender.
3. You can add water as needed or depending to your taste.
4. Add bay leaf. Serve hot.
Serve with rice and ice-cold drinks!
• You can also use Lechon Kawali or Lechon Manok.
• Bring your lechon to room temperature if it came from your refrigerator before cooking.
• Cut your lechon in right sizes around half to 2 inches so that it will not dissolve in the sauce.
photos/source/reference: pinoyfoodblog.com | lasangrecipes.blogspot.com