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
Paksiw na lechon (roast pork stewed in vinegar and soy sauce) printed from https://casaveneracion.com/paksiw-na-lechon-2/ for personal use only. Not for republication nor distribution.