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Brief Overview
Paksiw na Lechon is one of those dishes that speaks of family gatherings long after the celebration has ended. It takes the roasted lechon, that centrepiece of Filipino feasts, and gives it a second life in a rich, tangy stew. The dish is as much about resourcefulness as it is about flavour.
Leftover lechon never goes to waste. Instead of serving it cold, the meat is simmered slowly with vinegar, sugar, soy sauce, garlic and bay leaves. What emerges is a completely different meal, deeply savoury with a gentle acidity that cuts through the richness.
This dish has become an enduring favourite because it feels generous. It stretches what is left from a feast, transforms it with care, and gives everyone at the table a reason to enjoy the flavours of lechon once more.
What Is Paksiw na Lechon?
Paksiw na Lechon is a stew made from pieces of roasted pork simmered in a vinegar based sauce. The method softens the crisp meat into tender bites while keeping the essence of smoky lechon in every mouthful.
The dish begins with pork that already carries the distinct roasted character from the spit. Once combined with vinegar and spices, the result is a stew that is robust yet balanced, offering something completely different from the original roast.
Often served with rice, Paksiw na Lechon is a dish that feels at home on an ordinary day even though it starts as food from a special occasion. It is slow cooking with purpose, built from leftovers yet made with fresh intention.
Ingredients and Taste
The defining flavours come from the combination of vinegar and sweet sauce. Soy sauce and sugar create depth and balance. Garlic, peppercorns, and bay leaves are almost always present, adding layers of aroma as the stew simmers.
The meat, having been roasted before, has a smoky taste that blends with the tang of vinegar to form a sauce that is sharp, savoury and faintly sweet. Each spoonful carries richness but never feels heavy, as the acidity keeps it bright.
Some cooks add liver spread or lechon gravy to thicken the sauce, giving it a velvety texture. The result is something that clings to the rice it is served with. Every bite is familiar, bold and deeply comforting.
A Taste of History
Paksiw na Lechon grew from a very practical idea. After a feast, there would always be leftover roasted pig. Rather than letting it sit, it was stewed with vinegar, a common way in the Philippines to preserve and extend food.
Over time this practical dish gained its own recognition. It became a staple the day after large celebrations, something families looked forward to as much as the original lechon itself. It represents thrift turned into culinary tradition.
Today Paksiw na Lechon is loved well beyond its humble purpose. It is an example of how Filipino cooking finds creative ways to build something special out of what remains, turning yesterday’s feast into a meal worth celebrating again.
How to Make Paksiw na Lechon
Paksiw na Lechon is a beloved Filipino dish that transforms leftover roast pig into a tender stew simmered in a vinegar and liver sauce. Expect tangy, savoury and slightly sweet flavours with melt-in-the-mouth pork and a glossy sauce perfect with steamed rice. See the recipe card at the bottom for printable directions
Ingredients
For the stew
- 800 g leftover lechon (roast pig), cut into serving pieces with skin
- 2 cups pork stock or water
- 1 cup lechon sauce (Filipino liver sauce)
- ½ cup white cane vinegar
- 4 tbsp brown sugar
- 1 medium onion, finely sliced
- 6 garlic cloves, crushed
- 3 bay leaves
- 1 tsp whole peppercorns
- 2 tbsp soy sauce
- 1 red chilli (optional, for heat)
- Salt to taste
Cooking Instructions
Step 1: Prepare the leftover lechon
To begin, trim the leftover lechon into manageable pieces, leaving skin and a bit of fat intact for flavour. Remove any burnt bits. Set aside while you prepare the sauce base.
Step 2: Build the aromatic base
Heat a large heavy based pot over medium heat. Add a little rendered fat or neutral oil. Sauté sliced onions until soft, then add crushed garlic. Stir gently until fragrant. Transition to adding liquids.
Step 3: Combine vinegar and stock
Pour in the pork stock and vinegar. Do not stir immediately. Let it simmer uncovered for 5 minutes to mellow the raw vinegar taste. Move to seasoning.
Step 4: Season the pot
Add bay leaves, peppercorns, soy sauce and brown sugar. Stir until dissolved. This balance of sweet, salty and sharp flavours is essential to a well-rounded paksiw.
Step 5: Add the lechon
Lower the lechon pieces into the simmering liquid, skin side up if possible. Avoid stirring too much so the skin remains intact. Continue to the next step for slow simmering.
Step 6: Slow simmer
Cover the pot and reduce the heat to low. Simmer for 30–40 minutes until the pork is tender and has absorbed the sauce. Stir occasionally to prevent sticking but do so gently.
Step 7: Stir in lechon sauce
Add the Filipino liver sauce to the pot and mix it gently through. Simmer uncovered for another 10–15 minutes, allowing the sauce to thicken slightly. Taste and adjust salt.
Step 8: Add chilli (optional)
If you enjoy a mild heat, drop in a whole red chilli and allow it to infuse in the final 5 minutes of simmering. Remove before serving if you prefer less heat.
Final step: Serve hot
Transfer the paksiw na lechon to a serving dish. Best enjoyed with steamed rice. Garnish with extra sauce from the pot. Presentation tip: Serve with a small side of pickled papaya (atchara) for a bright contrast.
Variations and substitutions
- For the lechon: If roast pig is unavailable, use roasted pork shoulder or belly.
- Lechon sauce substitute: Blend ½ cup pâté with 2 tbsp vinegar, 2 tbsp sugar and a splash of soy sauce to mimic its flavour.
- Vinegar: White cane vinegar is traditional, but apple cider vinegar can be used.
- Chilli: Bird’s eye chillies bring more heat if desired.
Cooking Tips for Perfect Paksiw na Lechon
- Let the vinegar simmer before stirring to avoid a harsh, raw taste.
- Use a heavy bottomed pot to maintain gentle, even heat.
- Simmer slowly so the pork absorbs the sauce rather than dries out.
- Add liver sauce towards the end for a richer, more pronounced flavour.
- This dish tastes even better the next day once the flavours have rested.
Filipino Paksiw na Lechon (Leftover Pork Stew)
Ingredients
For the stew
- 800 g leftover lechon roast pig, cut into serving pieces with skin
- 2 cups pork stock or water
- 1 cup lechon sauce Filipino liver sauce
- ½ cup white cane vinegar
- 4 tbsp brown sugar
- 1 medium onion finely sliced
- 6 garlic cloves crushed
- 3 bay leaves
- 1 tsp whole peppercorns
- 2 tbsp soy sauce
- 1 red chilli optional, for heat
- Salt to taste
Instructions
- To begin, trim the leftover lechon into manageable pieces, leaving skin and a bit of fat intact for flavour. Remove any burnt bits. Set aside while you prepare the sauce base.
- Heat a large heavy based pot over medium heat. Add a little rendered fat or neutral oil. Sauté sliced onions until soft, then add crushed garlic. Stir gently until fragrant. Transition to adding liquids.
- Pour in the pork stock and vinegar. Do not stir immediately. Let it simmer uncovered for 5 minutes to mellow the raw vinegar taste. Move to seasoning.
- Add bay leaves, peppercorns, soy sauce and brown sugar. Stir until dissolved. This balance of sweet, salty and sharp flavours is essential to a well-rounded paksiw.
- Lower the lechon pieces into the simmering liquid, skin side up if possible. Avoid stirring too much so the skin remains intact. Continue to the next step for slow simmering.
- Cover the pot and reduce the heat to low. Simmer for 30–40 minutes until the pork is tender and has absorbed the sauce. Stir occasionally to prevent sticking but do so gently.
- Add the Filipino liver sauce to the pot and mix it gently through. Simmer uncovered for another 10–15 minutes, allowing the sauce to thicken slightly. Taste and adjust salt.
- If you enjoy a mild heat, drop in a whole red chilli and allow it to infuse in the final 5 minutes of simmering. Remove before serving if you prefer less heat.
- Transfer the paksiw na lechon to a serving dish. Best enjoyed with steamed rice. Garnish with extra sauce from the pot. Presentation tip: Serve with a small side of pickled papaya (atchara) for a bright contrast.
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