Roast Chicken Stew (with Home-made Lechon Sauce!)

I hosted a simple dinner with new friends about a month ago and roasted 3 whole chickens. Potluck kami… so I ended up with massive left-overs. Don’t wanna be eating the same dish for days so I thought about paksiw na lechong manok. Perfect! Problem is… I don’t have Mang Tomas lechon sauce. Having no time to buy, I googled “how to make lechon sauce” and ended up reading Marketman’s recipe. Lechon sauce from scratch – fabulous!


I first tried his recipe; replacing cider vinegar with standard mukhasim vinegar and Reno liver spread with a packet of liver pate. Instant sawsawan for fried pork chops. Nice, YUM and chunky. Ubos agad. And so the next day, I decided to use the same recipe but go straight to paksiw na lechong manok.


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Meatballs in Sweet & Sour Sauce

I found frozen meatballs as I was unpacking our grocery bags. Obviously A grabbed a pack as it says ‘Italian Meatballs.’ Oh well I know right away it can’t be truly Italian. I fried a ball and yeah it has some Chinese sausage flavor in it. Not bad. Not bad but definitely un-Italian. I’m quite sure if I serve them plain and fried with ketchup they’d eat only few pieces. (Or maybe I am speaking for myself hehehehe…) And so my sweet and sour sauce saves the day! Also good for lumpiang shanghai, fried chicken nuggets, etc.

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