Paksiw na Lechon - Roast Pork Stew
Lechon Paksiw is a sweet roast pork stew made from leftover lechon. First, you need to have the roast pig (lechon) a centerpiece at most Filipino parties. There should also be enough leftover lechon liver sauce to make the stew. If you don't have enough leftover sauce to make paksiw, use the bottled lechon sauce from Asian markets or online sources. Or if you prefer homemade lechon sauce, a recipe follows. This classic Philippine dish is so simple to cook. You simply boil and simmer all the ingredients together till the rich, sweet gravy coats all the pork pieces and the tangy flavors set in. This Lechon Paksiw is an Asian in America recipe inspired by a past blog post. The Homemade Lechon Sauce was inspired by The Philippine Cookbook by Reynaldo Alejandro. Serves 4.
Servings: 4 people
Equipment
- Large Stockpot
Ingredients
- 3 cup cooked pork lechon, chopped in 1-inch sized chunks, boneless
- 3 to 4 cups lechon sauce homemade or store-bought
- 1/4 cup vinegar
- 1/2 cup soup stock, chicken or beef
- 4 cloves garlic peeled, chopped
- 3 pieces bay leaves
- 1 teaspoon black peppercorns
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper powder
- 1/3 cup brown sugar
- 1 cup liver pate for homemade lechon sauce(canned)
- 1/2 cup cider vinegar for homemade sauce
- 1 cup plain unseasoned bread crumbs for homemade sauce
- 3 Tablespoons finely minced garlic for homemade sauce
- 1 cup minced white or yellow onion for homemade sauce
- 1 teaspoon salt for sauce
- ½ teaspoon ground black pepper for sauce
- 3 Tablespoons brown sugar for sauce
- 3/4 cup seltzer water or club soda for sauce
- 1 Tablespoon honey
Instructions
- Combine all the pork lechon pieces and the lechon sauce, vinegar, soup stock, garlic, bay leaves, black peppercorns, salt, black pepper powder and 1/3 cup brown sugar in a large stock pot of about a 6-quart capacity.
- Over medium high heat, cover and bring to a boil. Then lower heat to slow simmer. There is sugar in the mixture so it may burn if heat is too high. Stir ingredients every few minutes to make sure they are not sticking to the bottom.
- Cover and continue cooking over low heat. Let the lechon pieces and sauce ingredients simmer for 35 minutes for this amount of boneless pork lechon leftovers. Turn off heat when done.
- Serve warm with steamed jasmine white rice.
- How to make Homemade Lechon Sauce : In a large saucepan, combine the ingredients - liver pate, cider vinegar, bread crumbs, minced garlic and onions, seltzer water, honey, salt and black pepper. Add the 3 tablespoons of brown sugar. Over medium low heat, let the mixture simmer for about 20 minutes till sauce is thick. If sauce consistency is too coarse, process in a food processor or blender till smooth. This makes 1 1/2 cups of homemade lechon sauce. If you need more sauce, double this recipe.
- Cook's Comments: Some recipes for homemade lechon sauce use 1/2 pound chicken livers, broiled then chopped fine in place of the canned liver pate. Feel free to use whatever you prefer or is convenient.
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