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Filipino Paksiw na Lechon with Lechon Sauce -Stewed Pork – Instant Pot + Stove-top

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Even on Thanksgiving, an American holiday, we feast with Filipino dishes like lechon (roast pig) here in the States. My favorite meal was always the day after the holiday. That’s when Paksiw na Lechon – Stewed Pork Belly was cooked. All the chunks of leftover lechon (roast pork) were chopped up and dropped into a huge cauldron of sweet liver sauce, vinegar, lots of garlic, black peppercorns, bay leaf, brown sugar and simmered to a sweet tart stew.

Paksiw is a Filipino way of cooking stew with vinegar and garlic. I looked forward to the lechon paksiw like no other dish. Sometimes, to cook the paksiw stew, I make my own homemade lechon sauce. This dish was my secret indulgence.

Every Filipino event – even Thanksgiving in America, is celebrated with lechon, roast pig, as the centerpiece of the table. The larger the lechon, signifies how important the guests or occasions are. Filipino lechon, unlike the Hawaiian version of roast pig in luaus, is roasted above ground, with the kindled fire from an open pit. The entire pig is skewered on a bamboo pole, and is slowly rotated for hours, to ensure even cooking and the perfect crispness to its skin.

In my American kitchen, I was amazed at how easy it was to cook this sweet pork stew in the Instant Pot or stove top. All you needed were the leftovers and extra sauce to fill the large pot. Throw in lots of garlic, and vinegar and you’re almost there. Don’t forget the brown sugar to sweeten. Add the black peppercorns and bay leaf to spice it up. Simmer it over a slow, low fire.
Before long, the heavenly aroma of a garlicky vinegar pork stew will take over your senses. Nothing else will taste or smell as good as Paksiw na Lechon simmering. Serve it atop a huge platter of steamed jasmine rice. This is the best leftover dish by far.

Filipino Paksiw na Lechon with Lechon Sauce - Stewed Pork - Instant Pot + Stovetop

The Filipino Paksiw na Lechon - Stewed Pork is a sweet stew of leftover roast pig (lechon) cubed in serving pieces, simmered in the tart,sweet and thick lechon sauce with lots of garlic, peppercorns, bay leaves and seasonings. If there's not enough lechon sauce left from the party, I make my own and I share the recipe below. The Paksiw na Lechon in the Instant Pot or stove-top is an Asian in America recipe. The Lechon Sauce was adapted from The Philippine Cookbook by Rey Alejandro. Serves 4.
*I share two alternate ways to cook this: Instant Pot or stove-top.
Cooking time is for the Instant Pot.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Dinner, Lunch, Main Course
Cuisine: American, Asian, Filipino
Keyword: Filipino Paksiw Lechon Stewed Pork Belly
Servings: 4 people
Calories: 264kcal
Author: Elizabeth Ann Quirino


  • Instant Pot - 3, 6 or 8 quarts (or any multi-cooker that cooks in High or Low Pressure)
  • Dutch Oven or Stock Pot - 6 to 8 quarts


For Paksiw na Lechon:

  • 3 cups lechon (roast pork belly) cubed in 2-inch pieces
  • 4 to 5 cups Filipino lechon sauce (liver sauce) (bottled or homemade); use leftover lechon sauce from the party
  • 1/4 cup cider vinegar
  • 1 cup chicken or beef broth (add 1 cup more if using the Instant Pot)
  • 4 cloves garlic peeled, minced
  • 3 pieces bay leaves
  • 1 teaspoon black peppercorns
  • 1/2 teaspoon salt
  • 1/2 cup brown sugar

For Homemade Lechon - Liver Sauce:

  • 1 cup liver pate or liver spread (canned)
  • 1/2 cup cider vinegar
  • 1 cup bread crumbs
  • 3 Tablespoons minced garlic
  • 1 whole large white onion finely chopped
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper powder
  • 3 Tablespoons brown sugar
  • 1 cup seltzer water (or use sparkling water)
  • 1 Tablespoon honey

For serving:

  • steamed white rice


To cook in the Instant Pot:

  • Combine all the ingredients for the Paksiw na Lechon in the inside pot: Lechon pork cubes, lechon sauce, cider vinegar, broth, garlic, bay leaves, peppercorns, salt and sugar. Do not stir.
    Close and lock the lid. Set valve to Sealing.
    Click Manuall + High Pressure and set timer to cook for 25 minutes.
    When buzzer sounds to announce cooking time is done, click Cancel to turn off.
    Do a Quick Release with the valve.
    Carefully unlock and open the lid. Set the lid on a safe place of the counter.
    Using a long cooking spoon, stir the ingredients. Ladle in a bowl and serve warm with rice.

To cook on the stove-top:

  • In a large, heavy stockpot, about 8 quarts, combine all the ingredients. Stir and cover.
    Over medium heat, simmer for 45 to 55 minutes. Stir the sauce every now and then to avoid sticking to the bottom of the pot. Serve warm with rice.

To cook the Lechon- liver sauce:

  • In a medium-sized sauce pan, combine all the ingredients for the sauce. Cook over medium heat. Cover and bring the liquid to a boil. After it boils, lower heat to a low simmer for about 20 minutes.
    This makes about 1 1/2 to 2 cups of lechon sauce. If more sauce is needed, double the amount in this recipe and simmer accordingly..

Notes on the Instant Pot:

  • It takes about 15 to 17 minutes for the Instant Pot to preheat to High or Low Pressure and for cooking time to begin. For other multicooker brands, check the product manual.
    Safety precautions: Use accessories recommended for the Instant Pot like silicone or metal. Do NOT use glassware. Read the manual for complete safety information.


Serving: 1g | Calories: 264kcal | Carbohydrates: 58g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Sodium: 1083mg | Potassium: 161mg | Fiber: 2g | Sugar: 37g | Vitamin A: 46IU | Vitamin C: 1mg | Calcium: 96mg | Iron: 2mg

Notes on Nutrition: The nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.

Did you like this recipe? I have more Filipino Instant Pot recipes in my newest cookbook Instant Filipino Recipes: My Mother’s Traditional Philippine Cooking in A Multicooker Pot by Elizabeth Ann Besa-QuirinoBuy my cookbooks and books on Amazon.com sold worldwide in paperback and Kindle format.

Copyright Notice: Hello, Friends! Please DO NOT LIFT OR PLAGIARIZE my original recipe, stories, photos or videos. All the images and content on this blog are COPYRIGHT PROTECTED and owned by my media company Besa-Quirino LLC. This means BY LAW you are NOT allowed to copy, scrape, lift, frame, plagiarize or use my photos, essays, stories and recipe content on your websites, books, films, television shows, videos, without my permission. If you wish to republish this recipe or content on media outlets mentioned above, please ASK MY PERMISSION, or re-write it in your own words and link back to my blog AsianInAmericaMag.com to give proper attribution. It is the legal thing to do. Thank you. Email me at [email protected]

Disclosure: Instant Pot is the brand name of a multi-cooker that cooks in high and low pressure. I was not paid by the Instant Pot company to mention the product or brand nor endorse it. This is not an ad. My views and opinions are my own.

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