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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 mins
Cook Time25 mins
Total Time35 mins
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