Filipino Paksiw na Lechon (Leftover Pork Stew)
Paksiw na Lechon is a traditional Filipino stew that turns leftover roast pork into a tangy savoury dish simmered with vinegar bay leaves and liver sauce for a glossy tender and flavour packed meal perfect with rice
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.
Nutrition
Serving: 1Calories: 452kcalCarbohydrates: 54gProtein: 27gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.02gCholesterol: 86mgSodium: 1702mgPotassium: 145mgFiber: 1gSugar: 43gVitamin A: 419IUVitamin C: 23mgCalcium: 135mgIron: 3mg
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