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.
- 2 tablespoons cooking oil
- 1/2 head garlic crushed
- 1 to 2 onions halved and sliced
- 1 kilogram leftover lechon
- 1/3 to 1/2 cup vinegar
- 1/4 to 1/3 cup soy sauce
- 1/4 cup brown sugar or to taste
- excess lechon sauce
Heat the cooking oil. Saute the garlic and onions until lightly browned. Add the lechon.
Pour in the vinegar and soy sauce.
Add bay leaves, pepper, sugar and some salt.
Pour in the liver sauce.
Bring to a gentle boil then lower the heat, cover and simmer for an hour.
Stir and scrape occasionally to make sure nothing sticks on the bottom of the pan.
Taste occasionally as well and adjust the seasonings, as needed.
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.
Before serving, you may optionally sprinkle the stew with sliced scallions and toasted garlic bits.
Updated from a recipe originally published on June 20, 2004