Lechon paksiw is a reinvented Filipino dish made from leftovers of the roast pig or lechon mainly around the ribs, legs and head. Here’s another recipe that you can add on your carenderia menu list.
- 1-3 lbs roast pork leftovers
- 6-12 cups water
- 1/2 cup cane vinegar (acetic acid)
- 1/3 cup soy sauce
- 1 head of garlic (cloves crushed)
- 1-2 tbsp black pepper (coarse)
- 1-2 tbsp brown sugar
- 1 banana blossom
- 1/2 cup corn starch (diluted in half cup of water)
- 1 piece bay leaf
- In a large pot, heat 12 cups of water till a brisk boil on high fire.
- Bring fire to low.
- Add in roast pork leftovers, and all dry ingredients (garlic, black pepper, brown sugar, banana blossom, bay leaf), allow to sit for 30 minutes.
- Once all pieces of the leftover pork is tender (almost falling off the bone), add in vinegar and soy sauce. Let sit for 15 minutes.
- Add in diluted cornstarch to thicken sauce.