Lechon Paksiw for the Day After Christmas
Every family has a go-to menu for Christmas. The list usually includes classics like kare-kare, morcon, and macaroni salad. For some people, lechon is non-negotiable. A whole roast pig should take center stage at the handaan.
But even this crowd favorite can end up with sizeable leftovers. Though reheating day-old lechon is an option, getting its skin crisp again is nearly impossible. The next best option? Turn your roasted pig into lechon paksiw!
If you're worried about making this sweet, sticky, and tangy dish for the first time, worry not! All lechon paksiw ingredients are already in your pantry. And you can get this recipe done in two steps and one pot.
Keep the pot uncovered while boiling to reduce that strong vinegar taste or aroma.
- 500 g lechon, cut into pieces
- 1/2 cup vinegar
- 3 pcs bay leaf
- 1 (550-g) bottle lechon sauce
- 1/4 cup brown sugar
- 2 heads garlic, peeled and crushed
- 1 pc Knorr Pork Cube
- 1 tsp peppercorns
- 1 cup water