My favorite meal was always on the day after the party. The day after was when LECHON PAKSIW was cooked. All the chunks of leftover “lechon” (roast pig) were collected, 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 that was a killer!
“Paksiw”is a way of cooking stew with a vinegar-garlic base in Filipino dishes. I used to look forward to the “LECHON PAKSIW” like no other dish. If there were no leftovers or not enough sauce to make the“paksiw” stew, I was severely disappointed. But I never told anyone. The Lechon Paksiw dish was my secret indulgence.
Later on, in my own kitchen, I was amazed at how easy it was to cook this favorite dish. 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 Lechon Paksiw simmering on the stove. Serve it hot. Serve it atop a huge platter of steamed jasmine rice. This is definitely “day after” nirvana!
*Serves 2 to 4
2-3 cups Mang Tomas Lechon Sauce (available in Asian groceries, Philippine aisle)
¼ cup vinegar
½ cup broth
1/3 cup brown sugar
1 teaspoon minced garlic
2 pieces bay leaf
1 teaspoon black peppercorns
½ teaspoon salt
Steamed jasmine white rice, for serving
- Combine all the ingredients above in a large stock pot. Bring to a boil. Then lower heat to simmer.
- Let all the flavors blend by allowing it to simmer for about 35 minutes.
- Serve hot with steamed jasmine white rice.
COOK’S COMMENTS: This is the basic recipe for Lechon Paksiw. If you need more servings, adjust the quantity and proportion accordingly.
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