Paksiw na lechon (roast pork stewed in vinegar and soy sauce)

Paksiw is the generic name for stews made with vinegar. Lechon is a roasted whole pig sold either whole or by the kilo with an accompanying sweet-sour sauce made with pureed pork liver. To make paksiw na lechon, the meat is slow-cooked in a mixture of vinegar, soy sauce, peppercorns, bay leaves, sugar, salt and whatever leftover liver sauce there is.

It sometimes happens that there is no leftover sauce. In which case, some substitutions may be in order. One option is to used commercial lechon sauce available bottled in most supermarkets. Another option is to use a can of liver spread diluted in a cup of meat broth. Or, if you have a lot of leftover lechon, you may choose both options and mix them all together.

In this recipe, the paksiw was cooked with excess lechon sauce. 

Recipe: Paksiw na lechon


  • 2 tbsps. of cooking oil
  • 1/2 head of garlic, crushed
  • 1 to 2 onions, halved and sliced
  • 1 k. of leftover lechon
  • 1/3 to 1/2 c. of vinegar
  • 1/4 to 1/3 c. of soy sauce
  • pepper
  • about 1/4 c. of brown sugar, or to taste
  • salt
  • excess lechon sauce


  1. paksiw-lechon2
  2. Heat the cooking oil. Saute the garlic and onions until lightly browned. Add the lechon.
  3. paksiw-lechon3
  4. Pour in the vinegar and soy sauce.
  5. paksiw-lechon4
  6. Add bay leaves, pepper, sugar and some salt.
  7. Pour in the liver sauce.
  8. Bring to a gentle boil then lower the heat, cover and simmer for an hour.
  9. Stir and scrape occasionally to make sure nothing sticks on the bottom of the pan.
  10. Taste occasionally as well and adjust the seasonings, as needed.
  11. Paksiw na lechon
  12. Some people like to cook paksiw na lechon until the meat is mushy and hardly distinguishable from the sauce. I don’t do that. I like the meat to be soft but I also want the pork pieces to still retain their shape by the end of the cooking time.
  13. Before serving, you may optionally sprinkle the stew with sliced scallions and toasted garlic bits.
  14. *Updated from a recipe originally published on June 20, 2004

Preparation time: 10 minute(s)

Cooking time: 1 hour(s)

Number of servings (yield): 4


  1. Violet says

    Hi, this sounds great, but I don’t see any pork listed in the ingredients, besides the pork liver? Pretty sure you meant that some actual pork meat should be included. Can you tell me what cut of pork to buy, and how much? Thank you!

  2. nina says

    Yummy! In our home (or sa mga Bisaya), we make our lechon paksiw without the liver sauce it lechon sauce. Probably because we serve and eat lechon with toyo and calamansi as dipping sauce. So to Ceres, you may try the Visayan version of lechon paksiw – just skip the liver sauce.

  3. Violet says

    Hi again, thanks, I did read the post. However I cannot roast a whole pig, so which cut of pork would you suggest to make this recipe with? I can get pork liver and pork cuts, but not a whole pig :-) Thanks!

  4. Ceres says

    hello connie, :smile:

    :???: can you suggest any to substitute liver spread or lechon sauce?

    unfortunately, we need to do a special trip to get into filipino and oriental shop. :cry:

    many thanks,


  5. Neenish Tart says

    Thanks. I’ve always wondered how my Mum makes this – tried it tonight and it worked a treat. Salamat ;)

  6. Lee says


    Just want to thank you because i always wonder as well how they cook it before.. It was one of my favorite! I tried it last night and my bf just keep on telling me why theres no enough sauce… Tried to lesses it because dont want to turn out to be like a soup but next time ill even double it!! :-)

    Still have left over from lechon sa hurno and bought some spinach and will try your lechon con kangkong… We dont have kangkong here so i think spinach will do right?! :-)

    more power to you! More cake recipes :-)

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