Lechon Paksiw: Filipino Sweet-Sour Pork Stew

Lechon Paksiw: Filipino Sweet-Sour Pork Stew

Contents

• Ingredients
• Instructions
• Tips & Notes
• FAQs

Lechon Paksiw is a Filipino dish made by stewing leftover roast pork (lechon) or fried pork (lechon kawali) in a sweet, tangy sauce of vinegar, liver sauce, and spices. It transforms leftovers into a rich, flavorful dish often served with rice.

Prep Time: 10-20 minutes
Cook Time: 30-60 minutes
Total Time: 40-80 minutes
Servings: 4-8

Ingredients

• 500g–1kg leftover lechon, lechon kawali, or fried pork (chopped)
• 1–2 cups lechon sauce (e.g., Mang Tomas) or homemade sauce
• 1/4–3/4 cup vinegar (cane, coconut, or distilled)
• 1/4–3/4 cup brown sugar (adjust to taste)
• 3–6 cloves garlic (minced)
• 1 medium onion (sliced)
• 2–3 bay leaves
• 1 tsp whole peppercorns
• 1–2 tbsp soy sauce (optional, for depth)
• 1–2 tbsp cooking oil
• 1/2–1 cup water or broth (as needed)
• Salt to taste

Optional additions:

• 2–3 tbsp liver spread/pâté (for richness)
• 1 stalk lemongrass (for aroma)
• 1 tbsp lard (from lechon drippings)

Instructions

1. Sauté aromatics: Heat oil in a pot. Add garlic and onion; sauté until fragrant.
2. Add pork: Stir in chopped lechon or lechon kawali; cook for 2–3 minutes.
3. Deglaze: Pour vinegar and water, then bring to a boil without stirring for 5 minutes to reduce acidity.
4. Simmer: Add lechon sauce, sugar, bay leaves, and peppercorns. Cover and simmer on low heat for 20–30 minutes (for lechon) or 40–60 minutes (for tougher cuts like pata).
5. Adjust consistency: Add water if drying out. Stir in liver spread (if using) in the last 10 minutes.
6. Season: Add salt/pepper or more sugar to balance flavors. Serve hot with rice.

Comparison: Paksiw Variations

Tips & Notes

• Tenderizing: Longer simmering improves texture, especially for connective tissue-rich cuts (e.g., pata).
• Acidity: Let vinegar boil uncovered initially to mellow its sharpness.
• Storage: Keeps 5–7 days refrigerated; freezes well for 1–2 months.

FAQs

Can I make lechon paksiw without leftover lechon?

Yes! Use pork belly or ribs, but extend cooking time to 1–1.5 hours for tenderness.

What’s a substitute for Mang Tomas sauce?

Mix 1/2 cup liver pâté with 1 cup broth, 2 tbsp soy sauce, and 1 tbsp sugar.

Why is my paksiw too sour?

Simmer longer to reduce vinegar, or add a pinch more sugar to balance.

Can I use chicken instead?

Yes, but the flavor profile shifts closer to adobo. Reduce simmer time to 25–35 minutes.

Related guides

• Bicol Express: Classic Filipino Recipe
• Bopis (Spicy Filipino Pork Lung and Heart Stew)
• Crispy Pata Recipe: A Complete Guide to Filipino Deep-Fried Pork Leg

Sources

• My Lechon Paksiw Recipe | Lahat Sarap
• Paksiw na Lechon Kawali