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Lechon Paksiw
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How to Cook Lechon Paksiw

Lechon paksiw is a savory Filipino stew made from leftover roasted pork simmered in a rich blend of vinegar, liver sauce, garlic, and spices, offering a perfect balance of tangy, sweet, and savory flavors.
Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Course: Pork Recipe
Cuisine: Filipino
Keyword: lechon na paksiw, lechon paksiw, roasted pork stew
Servings: 8 servings
Calories: 214kcal
Author: Manny

Ingredients

  • 1 kilo cooked lechon
  • 1 cup ready-mixed lechon sauce or 1 can liver spread
  • 1 cup vinegar
  • 1/2 cup brown sugar pack
  • 1 Tbsp salt
  • 1 Tbsp peppercorn whole
  • 4 cloves garlic crushed
  • 1 teaspoon MSG (e.g. Vetsin)
  • 1/2 cup dried oregano
  • 1 cup water

Instructions

How to cook Lechon Paksiw:

  • Chop lechon into small serving pieces. Put in pan and add all ingredients (ready-mixed lechon sauce or 1 can liver spread, vinegar, brown sugar, salt, peppercorn, garlic, MSG, dried oregano and water)
  • Boil. Lower heat and simmer until lechon skin becomes very soft and sauce thickens.

Notes

Cooking Tips:

Simmer Low and Slow for Tender Meat

To achieve the perfect tenderness, simmer it on low heat for an extended period. This slow cooking process allows the flavors to fully penetrate the meat, making every bite rich and flavorful. Rushing this step can leave the pork tough and the sauce underdeveloped, so patience is key.

Balance Vinegar and Sugar for Perfect Flavor

The magic of the dish lies in the delicate balance of sweet and tangy flavors. Start with a small amount of vinegar and brown sugar, then adjust gradually to suit your taste. Too much vinegar can overpower the dish, while too much sugar can make it overly sweet, so aim for harmony in every spoonful.

Let the Sauce Thicken Naturally

Allow the sauce to thicken by simmering uncovered, letting the natural reduction intensify the flavors. Avoid adding cornstarch or other thickeners, as the liver sauce and pork fats will naturally create a rich, velvety texture. This method not only enhances the dish's consistency but also deepens the savory notes, making the stew more satisfying.