Such an easy and tasty way to reuse left-over roast pork for your next dinner! Transform leftover lechon into a savory, tangy dish perfect for family meals. This recipe takes minutes to cook and is so quick to prepare. This Filipino Lechon Paksiw (Stewed Roast Pork) recipe is versatile, indeed!

Happy 2015!!! It seems forever since I last posted here. Please pardon my prolonged absence, as my family and I have been on a much-needed holiday here in the Philippines. As of this writing, my family is already in the US, although I am still here in Manila as I still have some business to attend to.

Let’s get into the culinary business and enjoy Filipino’s favorite viand – Lechon – well – close to it – Lechon Paksiw (Stewed Left-over Pork Roast). Filipino cuisine is celebrated for its rich flavors and unique dishes, and Lechon Paksiw stands out as a beloved comfort food that transforms leftover roast pork into a savory stew. This dish is not only a delicious way to repurpose leftovers but also a testament to the culinary creativity found in Filipino kitchens.

It’s quite a versatile recipe, as you can use this for any leftover roast pork. Keep the original gravy for the roast as that is important in this recipe, but if you don’t have it, we use the sarsa ni Mang Tomas in the Philippines. If you can’t find it, you can substitute it with liver pate, though the taste will be slightly different but still tasty. Enjoy!

What is Lechon Paksiw?

Lechon Paksiw is a traditional Filipino dish made from leftover lechon, or roasted pig. After festive occasions like Christmas or birthdays, when lechon is often the centerpiece, it’s common to have leftovers. Instead of letting them go to waste, Filipinos creatively use these remnants to create a flavorful stew. The dish combines the savory taste of lechon with a tangy and slightly sweet sauce, resulting in a hearty meal that is best served with rice.

Why You Would Love This Recipe for Filipino Lechon Paksiw (Stewed Roast Pork)

You will love this recipe for Filipino Lechon Paksiw because it transforms leftover roast pork into a mouthwatering dish that is both sweet and tangy. The combination of vinegar, garlic, and rich lechon sauce creates a unique flavor profile that sets it apart from other stews. The ease of preparation and the ability to use leftovers make Lechon Paksiw a practical yet delicious choice for any occasion.

Ingredients for these Filipino Lechon Paksiw (Stewed Roast Pork)

Here’s a brief overview of the ingredients in the Lechon Paksiw recipe and their purposes:

Oil: Used for sautéing garlic and onion, providing a base for flavor.
Garlic (chopped): Adds aromatic depth and enhances the overall flavor of the dish.
Onion (sliced): Contributes sweetness and richness when sautéed.
Leftover lechon (roast pork): The main ingredient, providing savory meat that absorbs the sauce’s flavors.
Salt and pepper: Basic seasonings to enhance the dish’s taste.
Vinegar: Adds tanginess and helps tenderize the meat while balancing flavors.
Oyster sauce: Provides umami richness and depth to the sauce.
Brown sugar: Adds sweetness to balance the acidity of the vinegar.
Sarsa ni Mang Tomas (or gravy): A flavorful sauce that enriches the dish, contributing to its signature taste.

Each ingredient plays a crucial role in creating the dish’s unique flavor profile, making Lechon Paksiw a delicious comfort food.

Step-by-Step Instructions to Make Filipino Lechon Paksiw (Stewed Roast Pork)

Heat Oil: In a large pot, heat the oil over medium heat. Sauté Aromatics: Add the chopped garlic and sliced onion. Sauté until they become aromatic and translucent.

Add Lechon: Incorporate the leftover lechon into the pot and stir well. Cook for about 2 minutes. Season: Season with salt and pepper according to your taste preferences. Add Vinegar: Pour in the vinegar and allow it to boil without stirring. This step helps to mellow out the vinegar’s sharpness. Incorporate Sauces: Add the oyster sauce and brown sugar, stirring gently to combine all ingredients.

Simmer with Gravy: Pour in the Sarsa ni Mang Tomas or gravy from the roast pork. Let it simmer for 5-8 minutes, allowing the meat to absorb all those delicious flavors. Adjust Seasoning: Taste your dish and adjust seasoning if necessary, adding more vinegar or sugar as desired. Serve: Enjoy your Lechon Paksiw hot, preferably with plenty of steamed rice!

Tips for Perfecting Your Lechon Paksiw

Choose Quality Leftovers: The quality of your lechon will directly affect the flavor of your paksiw. Use well-seasoned leftovers for the best results.
Vinegar Varieties: Experiment with different types of vinegar such as cane vinegar or coconut vinegar for unique flavor profiles.
Balance Sweetness and Tartness: Adjust the amount of brown sugar and vinegar to achieve your desired balance of sweetness and tanginess.
Let It Simmer: Allowing your paksiw to simmer longer can enhance flavors even further; just be cautious not to let it dry out completely.

Frequently Asked Questions (FAQs) About Filipino Lechon Paksiw

Can I make Lechon Paksiw without leftover lechon?
Yes! While leftover lechon is traditionally used for this recipe you can try using any leftover roast pork. Use either the gravy of the pork or the Fipino Sarsa ni Mang Tomas for authenticity in flavors.

What can I serve with Lechon Paksiw?
This dish pairs wonderfully with steamed rice and pickled vegetables like atchara (pickled papaya) for a refreshing contrast.

Can I freeze Lechon Paksiw?
Absolutely! You can freeze leftovers in an airtight container for up to three months; just reheat thoroughly before serving.

Lechon Paksiw is a delightful way to enjoy leftover roast pork while celebrating Filipino culinary traditions. With its rich flavors and comforting texture, this dish is sure to please anyone at your dinner table. Whether you’re preparing it for a special occasion or just looking for a satisfying meal at home, following this recipe will guide you toward creating an authentic Filipino experience right in your kitchen.

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