Filipino Lechon Paksiw #FilipinoFoodsPhilippines
Paksiw is the name that connotes meat prepared with vinegar. Lechon is a famous Filipino roasted whole pigsold 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's actually the left-over of lechon but when cook again, lechon paksiw is the result.
•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
•about 1/4 c. of brown sugar, or to taste
•excess lechon sauce
1.) Heat the cooking oil. Saute the garlic and onions until lightly browned. Add the lechon.
2.) Pour in the vinegar and soy sauce.
3.) Add bay leaves, pepper, sugar and some salt.
4.) Pour in the liver sauce.
5.) Bring to a gentle boil then lower the heat, cover and simmer for an hour.
6.)Stir and scrape occasionally to make sure nothing sticks on the bottom of the pan.
7.) Taste occasionally as well and adjust the seasonings, as needed.