Sunday, February 15, 2009

lechon paksiw

category: main dish
serving: makes 2 servings

we had left-over lechon from yesterday's special day. what else to make it is lechon paksiw. slow cooking the lechon with vinegar, soy sauce, water and bay leaf still makes it delicious. i also included the remaining spices that we used in cooking the lechon. most of the lechon paksiw that i've read they add lechon sauce they had together with the lechon or the commercialized bottled lechon sauce like mang tomas. i don't have those and ever since we are making lechon paksiw without it and it's still delicious. but i do want to try it the next time we prepare lechon again.

1/4 kl. lechon, cut into small pieces
1/4 cup vinegar
1/2 pork cube
1/2 cup water
4 cloves garlic, crushed
2 tbsp. brown sugar
1/2 tsp. whole pepper corn
1 bay leaf
salt and pepper

place the chopped lechon in a sauce pan, casserole or wok. add all the ingredients. bring to a boil. Stir well. lower the heat, cover and simmer for 10-15 minutes.

add more water, if necessary. adjust the seasonings. simmer for another 5 minutes. turn off the heat and leave for the flavors to develop for another 10 minutes before serving.