Ingredients with Measurements:
- 1 kilogram of leftover lechon (roast pork)
- 2 medium-sized eggplants, sliced
- 1 cup of vinegar
- 1 cup of water
- 1/2 cup of brown sugar
- 1/2 cup of soy sauce
- 1 head of garlic, minced
- 1 onion, chopped
- 2 bay leaves
- 1 teaspoon of black peppercorns
- Salt to taste
- Cooking oil
Special equipment needed:
- Large pot or wok
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat the cooking oil in a large pot or wok over medium heat. Add the garlic and onion and sauté until fragrant.
2. Add the sliced eggplants and cook until slightly browned. Remove from the pot and set aside.
3. In the same pot, add the vinegar, water, brown sugar, soy sauce, bay leaves, and black peppercorns. Stir until the sugar has dissolved.
4. Add the leftover lechon to the pot and bring to a boil. Lower the heat and let it simmer for 10-15 minutes.
5. Add the sautéed eggplants to the pot and let it simmer for another 5 minutes.
6. Season with salt to taste.
7. Serve hot with steamed rice.
- Time:
Preparation time: 10 minutes
- Cooking time: 30 minutes
Temperature:
- Medium heat
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 leftover lechon.
- White sugar can be used instead of brown sugar.
- Apple cider vinegar can be used instead of white vinegar.
Variations:
- Add sliced green bell peppers or chili peppers for added spice.
- Use other vegetables such as bitter melon or okra.
Tips and tricks:
- If the sauce is too sour, add more sugar to balance the flavors.
- To make the dish less oily, remove excess fat from the lechon before cooking.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop 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
- Pickled vegetables
Suggested side dishes:
- Lumpia (spring rolls)
- Pancit (noodles)
- Adobo (meat stew)
Troubleshooting advice:
- If the sauce is too thick, add more water or vinegar to thin it out.
- If the eggplants are too mushy, cook them separately and add them to the pot at the end.
Food safety advice:
- Make sure the lechon is fully cooked before using it in the recipe.
- Store leftovers properly in the refrigerator to prevent spoilage.
Food history:
- Lechon Paksiw is a popular Filipino dish made from leftover roast pork.
Flavor profiles:
- Sweet, sour, and savory
Serving suggestions:
- Serve hot with steamed rice and pickled vegetables.
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Region: Philippine