Paksiw is a popular day to day food for Filipino. But unlike with common fish paksiw that we use to prepare here is another variation of filipino recipe- lechon paksiw recipe. The purpose for cooking lechon paksiw is to recycle or add flavour to our lechon leftover. Because we use vinegar as an ingredient to our paksiw lechon recipe it will surely prolonged shelve lives for our lechon paksiw recipe.
Lechon Paksiw Ingredient
In a casserole, Mix all of the ingredient (lechon baboy, garlic,vinegar, mang tomas,sugar,peppercorn,water,laurel leaves). Bring to boil and simmer . Continue simmering until sauce thickens( stir sauce time to time to avoid from burning). Taste,add salt and sugar to taste. Lastly add vetsin, aji-ginisa and served newly cooked lechon paksiw recipe with hot steamy white rice.
Note: Avoid stirring sauce while vinegar is not yet boiling.
Lechon Paksiw Ingredient
- 1 kg lechon or any lechon left over
- 1 head of garlic, minced
- 3/4 cup of vinegar
- 3 bottle of Mang Tomas lechon sauce (Small)
- 3-4 tbsp sugar
- 1 tbsp peppercorn
- Vetsin
- 1 cup of water
- salt to taste
- Aji-ginisa
- Laurel leaves
In a casserole, Mix all of the ingredient (lechon baboy, garlic,vinegar, mang tomas,sugar,peppercorn,water,laurel leaves). Bring to boil and simmer . Continue simmering until sauce thickens( stir sauce time to time to avoid from burning). Taste,add salt and sugar to taste. Lastly add vetsin, aji-ginisa and served newly cooked lechon paksiw recipe with hot steamy white rice.
Note: Avoid stirring sauce while vinegar is not yet boiling.
