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Paksiw na Lechon Manok
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How to Cook Paksiw na Lechon Manok

Paksiw na Lechon Manok is a savory Filipino dish made by simmering roasted chicken in a tangy, flavorful sauce of vinegar, soy sauce, lechon sauce, and spices.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Chicken Recipe
Cuisine: Filipino
Keyword: lechon manok paksiw, lechon manok sa kawali, paksiw na lechon, paksiw na manok
Servings: 6 servings
Calories: 323kcal
Author: Manny

Ingredients

  • 1 whole lechon manok cut into serving pieces
  • 5 cloves garlic crushed
  • 1 tsp. crushed black peppercorns
  • 1 onion sliced
  • 1/4 cup cane vinegar
  • 1 cup water
  • 2 Tbsp. soy sauce
  • 4 Tbsp. brown sugar
  • 1 1/2 cup lechon sauce or 1 small can liver spread
  • 3 pcs bay leaves

Instructions

How to cook Paksiw na Lechon Manok:

  • In a medium size pot, saute garlic and onion until fragrant. Add in the lechon manok pieces and pour the lechon sauce and water. Bring to a boil.
  • Then add the peppercorns, vinegar, soy sauce, sugar and bay leaves. Cover and simmer for about 20 to 30 minutes.
  • Turn off heat and serve hot with steamed rice.

Notes

Cooking Tips:

Use Leftover Chicken for More Flavor

Using leftover lechon manok or even rotisserie chicken can enhance the flavor of the dish. The roasted chicken already has a smoky and seasoned taste that will meld beautifully with the vinegar and soy sauce. This also makes the dish more economical by repurposing leftovers into something new and delicious.

Balance the Vinegar and Soy Sauce

The key to a well-balanced paksiw is getting the right ratio of vinegar and soy sauce. Start with small amounts and adjust according to your taste preferences to avoid overpowering the dish. Remember, the tanginess from the vinegar should complement the savory notes of the soy sauce, not overwhelm them.

Let It Simmer for Deeper Flavors

Simmering the dish for 20 to 30 minutes allows the chicken to absorb all the flavors from the sauce and spices. This slow cooking method ensures the meat stays tender while the sauce thickens and becomes richer. Don’t rush the process—allow the ingredients to meld together for the best result.