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"When you're browning meat, you should blot the surface dry with a paper towel so the meat doesn't release moisture when it hits the hot oil. Too much moisture makes the meat steam instead of sear, and you will lose that rich brown crust." - Charlie Palmer


Lechon Paksiw

lechon paksiw

Lechon Paksiw is one of the favorite, traditional dishes in the Philippines. It is made with left-over roasted pork or lechon. It can also be made with left-over roasted chicken. It is usually sweet in taste. The meat is extremely tender as it literally falls off the bone and melts in your mouth. Lechon Paksiw is commonly severed at fiestas and is a super combination when served with rice.

[ingredients title="Ingredients"]

  • lechon left over
  • 1 cup lechon sauce ( or more)
  • 1 liter beef stock or beef broth
  • 1 medium onion quartered
  • 3 cloves of garlic chopped
  • 1/4 cup vinegar
  • 1/2 cup soy sauce
  • 1/4 cup sugar
  • 1 tbsp whole peppercorns
  • 2bay leaves
  • salt to taste


Watch our cooking video:


[directions title="Directions"]

  1. In a deep pot, add beef stock. (or dissolve 1 beef cube in 1 liter of water).
  2. Add garlic and onion. Simmer over medium heat until onion is tender.
  3. Put in whole pepper corn and bay leaves. Season with soy sauce.
  4. Place in left-over lechon meat, simmer over medium – low until the meat is well blended and tender.
  5. When meat is tender, pour in vinegar, but do not stir and allow to boil.
  6. Add sugar and lechon sauce. Stir and simmer over low heat until sauce thickens. Salt to taste.
  7. Serve hot with steamed rice.


David Hood+

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