Ingredients with Measurements:
- 1 kilogram of leftover lechon (roasted pig), chopped into bite-sized pieces
- 1 cup of white vinegar
- 1 cup of water
- 1 cup of brown sugar
- 1/2 cup of soy sauce
- 1 head of garlic, minced
- 1 onion, chopped
- 1 teaspoon of black pepper
- 1/2 cup of green olives, sliced
- 2 bay leaves
- 2 tablespoons of cooking oil
Special equipment needed:
- Large pot or Dutch oven
Step-by-step instructions:
1. Heat the cooking oil in a large pot or Dutch oven over medium heat.
2. Sauté the garlic and onion until fragrant and translucent.
3. Add the chopped lechon and cook for 5-7 minutes until slightly browned.
4. Pour in the vinegar, water, soy sauce, brown sugar, black pepper, and bay leaves. Stir to combine.
5. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 30-40 minutes until the sauce thickens and the meat is tender.
6. Add the sliced olives and cook for another 5 minutes.
7. Taste and adjust the seasoning as needed.
8. Serve hot with steamed rice.
- Time:
Preparation time: 15 minutes
- Cooking time: 45-50 minutes
Temperature:
- Medium heat for sautéing
- Low heat for simmering
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 450 kcal
- Fat: 20 g
- Carbohydrates: 40 g
- Protein: 30 g
- Sodium: 1,200 mg
Substitutions for ingredients:
- Pork belly or pork shoulder can be used instead of lechon.
- Red wine vinegar or apple cider vinegar can be used instead of white vinegar.
- Brown sugar can be substituted with white sugar or honey.
- Black olives or capers can be used instead of green olives.
Variations:
- Add pineapple chunks for a sweet and tangy twist.
- Use coconut vinegar instead of white vinegar for a more tropical flavor.
- Add chili flakes or chopped chili peppers for a spicy kick.
Tips and tricks:
- Use leftover lechon for a more flavorful and tender meat.
- Let the mixture simmer for a longer time for a thicker and richer sauce.
- Adjust the sweetness and sourness of the sauce to your liking.
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 with steamed rice on the side.
- Garnish with chopped scallions or cilantro.
Pairings:
- Serve with a side of pickled vegetables or atchara.
Suggested side dishes:
- Garlic fried rice
- Stir-fried vegetables
- Lumpia (spring rolls)
Troubleshooting advice:
- If the sauce is too sour, add more brown sugar to balance it out.
- If the sauce is too sweet, add more vinegar to balance it out.
- If the meat is tough, let it simmer for a longer time until tender.
Food safety advice:
- Make sure to cook the meat thoroughly to avoid foodborne illnesses.
- Store leftovers properly in the refrigerator to avoid spoilage.
Food history:
- Lechon Paksiw is a popular Filipino dish made from leftover lechon. It originated from the practice of using leftover lechon to make a new dish to avoid waste.
Flavor profiles:
- Sweet, sour, savory, and tangy.
Serving suggestions:
- Serve hot with steamed rice and a side of pickled vegetables.
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Region: Philippine