Ingredients with Measurements:
- 1 kg leftover lechon (roasted pig), chopped into bite-sized pieces
- 1 cup vinegar
- 1 cup water
- 1/2 cup brown sugar
- 1/2 cup soy sauce
- 1 head garlic, minced
- 1 onion, chopped
- 2 bay leaves
- 1 tsp black peppercorns
- 1/4 cup bagoong (shrimp paste)
- 2 tbsp cooking oil
Special equipment needed:
- Large pot or Dutch oven
Step-by-step instructions:
1. In a large pot or Dutch oven, heat the cooking oil over medium heat. Add the garlic and onion and sauté until fragrant.
2. Add the chopped lechon and stir until lightly browned.
3. Pour in the vinegar, water, soy sauce, brown sugar, bay leaves, and black peppercorns. Stir to combine.
4. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 30-40 minutes or until the sauce has thickened.
5. Add the bagoong and stir to combine. Simmer for another 5-10 minutes.
6. Remove from heat and let it cool for a few minutes before serving.
- Time:
Preparation time: 15 minutes
- Cooking time: 40-50 minutes
Temperature:
- Medium heat for sautéing
- Low heat for simmering
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 450
- Fat: 25g
- Carbohydrates: 20g
- Protein: 35g
Substitutions for ingredients:
- Pork belly or pork shoulder can be used instead of lechon.
- White sugar can be used instead of brown sugar.
- Fish sauce can be used instead of bagoong.
Variations:
- Add pineapple chunks or raisins for a sweeter version.
- Use coconut vinegar instead of regular vinegar for a different flavor.
- Add more vegetables like eggplant, okra, or green beans.
Tips and tricks:
- Use leftover lechon for a more flavorful dish.
- Adjust the sweetness and saltiness to your preference.
- Let the dish simmer for a longer time for a thicker sauce.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve in a large bowl or platter.
- Garnish with chopped scallions or cilantro.
Garnishes:
- Chopped scallions or cilantro
Pairings:
- Steamed rice
- Garlic fried rice
- Crusty bread
Suggested side dishes:
- Grilled vegetables
- Fresh salad
Troubleshooting advice:
- If the sauce is too sour, add more sugar.
- If the sauce is too salty, add more water.
Food safety advice:
- Make sure to cook the dish thoroughly.
- Store leftovers properly in the refrigerator.
Food history:
- Lechon Paksiw is a popular Filipino dish made from leftover lechon.
Flavor profiles:
- Sweet, sour, salty, and umami.
Serving suggestions:
- Serve hot with steamed rice.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Philippine