Paksiw na lechon is the number-one thing to do with leftovers — chopped lechon simmered in sweet-savoury liver sauce and vinegar until glossy and rich. It's arguably better the second day.
Ingredients
- ~500g leftover lechon, chopped
- 1 cup leftover lechon sauce or bottled liver sauce
- 1/4 cup vinegar
- 1 cup water
- 4 cloves garlic, crushed
- 2 bay leaves · 1 tsp peppercorns
- 1-2 tbsp brown sugar · salt to taste
Method
- Put the chopped lechon, sauce, water and vinegar in a pot.
- Add garlic, bay leaves and peppercorns.
- Bring to a boil and let the vinegar cook off for about 2 minutes before stirring — this keeps it from tasting raw.
- Lower the heat and simmer 20-30 minutes until the sauce is thick and glossy.
- Balance with sugar and salt. Serve hot with plenty of rice.
tip
No leftover sauce? Make a quick one — see the lechon sauce recipe. A splash of the meat's own pan juices deepens it.