If you’ve ever attended a traditional Filipino party—whether it’s a birthday, wedding, or town fiesta—you know that no celebration is complete without lechon (roast pig). This crispy, flavorful centerpiece steals the show, but after the feast, leftovers are inevitable, especially from the spine, ribs, and head. Instead of letting them go to waste, why not transform them into Lechon Paksiw—a rich, tangy, and savory dish that brings lechon back to life?
What is Lechon Paksiw?
Lechon Paksiw is a beloved Filipino dish made by simmering leftover roast pork in a sweet and tangy sauce made with vinegar, soy sauce, and spices. This dish not only maximizes leftovers but also enhances the flavors of the roast pig with a new depth of taste.
How to Cook Lechon Paksiw: A Step-by-Step Guide
Ingredients:
✔ 1-3 lbs leftover roast pork (lechon or lechon kawali)
✔ 6-12 cups water (enough to cover the pork)
✔ ½ cup cane vinegar (for that classic tangy kick)
✔ ⅓ cup soy sauce (adds umami depth)
✔ 1 head garlic, crushed (for bold flavor)
✔ 1-2 tbsp black pepper, coarsely ground
✔ 1-2 tbsp brown sugar (balances acidity)
✔ 1 piece dried banana blossom (adds a mild floral taste)
✔ ½ cup cornstarch, diluted in ½ cup water (for thickening)
✔ 1 bay leaf (for aroma and flavor)
Instructions:
1️⃣ Boil the water – In a large pot, bring 12 cups of water to a rolling boil over high heat.
2️⃣ Simmer the pork – Reduce heat to low and add in the leftover roast pork.
3️⃣ Add seasonings – Toss in the crushed garlic, black pepper, brown sugar, banana blossom, and bay leaf. Let everything simmer for 30 minutes to infuse flavors.
4️⃣ Pour in vinegar and soy sauce – Once the pork is tender and nearly falling off the bone, add the vinegar and soy sauce. Do not stir immediately. Let it cook for 15 minutes to fully absorb the flavors.
5️⃣ Thicken the sauce – Pour in the diluted cornstarch, stirring continuously until the sauce reaches your desired consistency.
6️⃣ Serve hot and enjoy! Pair with steamed rice for a complete meal.
Pro Tips for the Best Lechon Paksiw:
✔ Use lechon sauce – For an extra authentic touch, add leftover lechon liver sauce to enhance the dish’s richness.
✔ Let it sit overnight – The longer the flavors meld, the tastier your paksiw will be!
✔ Adjust sweetness and acidity – Feel free to tweak the amount of sugar and vinegar to suit your taste.
Why This Recipe is a Filipino Favorite
Lechon Paksiw isn’t just a practical way to use up leftovers—it’s a time-honored tradition that turns yesterday’s feast into today’s comfort food. With its perfect balance of sweet, tangy, and savory flavors, this dish remains a staple in Filipino households.
Have you tried making Lechon Paksiw? Share your experience in the comments below
Originally posted 2017-11-12 14:29:34.
