Lechong Paksiw Recipe

This tart, rich, savory recipe is the best answer to the problem of having leftover lechon after a big party, and the reason why everyone’s eager to bring the remaining pork home to make this delicious Filipino favorite. Simmered in a mixture of soy sauce, the leftover lechon sauce, mouth-puckering vinegar and tasty beef stock, the lechon absorbs this sweet, salty and sour combination and retains its moisture even after this second cooking, making it a great partner for white rice and boiled vegetables. You can adjust the vinegar and sugar content of the sauce as required, and this is really at its best when the lechon sauce is made from the trimmings of the lechon as well as the liver, for it imparts a deep, meaty flavor that adds to the heartiness of this recipe. It’s so good, you’ll forget that it was made from leftovers!



  • 1 1/2 kg leftover Lechon
  • 3 cups Lechon sauce
  • 2 cups beef stock (or beef builion dissolved in 2 cups of water)
  • 6 cloves garlic, crushed
  • 2 large onions, chopped
  • 1 teaspoon whole peppercorn
  • 8 pieces dried bay leaves
  • 1/2 cup soy sauce
  • 3/4 cups vinegar
  • 3/4 cups sugar
  • salt to taste

Cooking Instructions:

  1. Heat a cooking pot and pour-in the beef stock. Bring to a boil.
  2. Put-in the garlic and onions then cook until the texture becomes soft.
  3. Add the whole peppercorns, dried bay leaves, and soy sauce.
  4. Put-in the leftover Lechon and simmer for 30 to 35 minutes.
  5. Add the vinegar and bring to a boil. Simmer for 10 minutes.
  6. Add the sugar and Lechon sauce then simmer for another 5 minutes.
  7. Dash-in some salt to taste then stir.
  8. Turn off the heat and transfer to a serving plate.
  9. Serve hot with rice. Share and enjoy!

Recipe Source here

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