Sweet, tangy, rich, and extra saucy! It's the perfect dish to use up leftover lechon or lechon kawali. This is a quick and easy recipe that yields the best tasting lechon paksiw!
In a deep pot, place lechon, garlic, soy sauce, vinegar, brown sugar, bay leaf, black pepper. Simmer uncovered until fragrant, about 5 to 7 minutes. Do not stir.
Pour broth and lard. Cover with a lid and cook until meat is tender. Add more water as needed.
Add lemongrass and lechon sauce. Stir gently. Simmer until sauce thickens. Taste and adjust sugar, salt as needed.
Serve immediately with rice. Enjoy!
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Notes
Soy sauce - use regular soy sauce or Filipino soy sauce. Note that taste and saltiness will vary.
Vinegar options- distilled vinegar, white wine vinegar, coconut vinegar, and rice vinegar can be used.
Broth - use chicken or pork broth or dissolve 1 piece chicken or pork bouillon in 1 1/2 cup hot water.
Liver Spread - substitute with 1 piece chicken liver. Season with soy sauce and black pepper. Pan-fry for 2 to 3 minutes then mash with a fork until it forms into a paste.
Cooking time - can vary depending on the cut of pork you're going to use. I used lechon belly here and only cooked it for 20 minutes. If using tougher parts, cooking time can take 45 minutes to 1 hour.
Make it spicy - add chopped red chilies like siling labuyo or Thai red chilies.
Shelf-life and Storage: Store in an air-tight container. It should last in the fridge for up to a week. To further extend the shelf life, freeze in an airtight container or heavy-duty freezer bags. Thaw before reheating on the stove or microwave.