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"Lechon Paksiw"

Lechon Paksiw is a sweet and tangy pork stew Filipino pork dish made from leftover roast pig which is known as “Lechon”. Aside from using roast pig, leftover Lechon kawali can also be used. Making this easy to make dish is a practical way to recycle leftover pork. During Filipino special occasions, Lechon is the center of attention. But most of the time, there's always leftovers. To prevent spoilage, they cook it as Lechon Paksiw the following day. The thing about this dish is, it could last long when freezed. So, there's no worries if you didn't get the time to prepare yourself a food, just heat it up and you're all ready.

INGREDIENTS:

1 tablespoon oil

¾ cup vinegar

2 cups water

1 large onion, peeled and sliced thinly

1 head garlic, peeled and minced

2 cups (homemade or store-bought) lechon sauce

¾ cup brown sugar

½ cup liver spread

2 to 3 pounds (about 4 cups) leftover lechon or lechon kawali, chopped into an inch pieces

3 bay leaves

salt and pepper to taste

INSTRUCTIONS:

Heat oil in a pot.

Saute garlic and onion until limp

Add vinegar and water and bring to a boil, uncovered and without stirring, for about 3 to 5 minutes.

Add lechon sauce and sugar. Stir.

Add leftover lechon or lechon kawali and bay leaves.

Lower heat, cover and continue to cook for about 15 to 20 minutes or until meat is tender. Add more water in ½ cup increments as needed.

Season with salt to taste and generously with pepper.

Add liver spread and stir until well distributed.

Continue to cook for about 8 to 10 minutes or until sauce has thickened slightly.