Paksiw na lechon

Paksiw na Lechon

Share on FacebookPin on PinterestShare on LinkedInShare on Google+Email this to someonePrint this page

No, this wasn’t lunch or dinner last weekend but a few months back when I was given a ‘pabaon’ upon attending a friend’s birthday party.  Such a treat!  There might be another way of cooking leftover lechon but having a large chunk in NZ is such a rare occasion I can only think of ‘recycling’ it as pinaksiw.

Paksiw na Lechon
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • Approx. 1k lechon, chop into chunks
  • 5-6 cloves of garlic
  • 1 cup lechon sauce (Mang Tomas Liver Sauce)
  • ¼ cup vinegar
  • 2-3 tbsp dark soy sauce
  • 2 pcs bay leaves
  • Peppercorns
  • Approx. 2 tbsp brown sugar
  • 1 cup stock
  • Spring onion cut into ringlets (optional)
  1. Combine all the above ingredients in a pot.
  2. Bring to boil then lower to simmer for about 20 minutes or until sauce thickens. Garnish with spring onion.


Below was lechon served last New Year’s Eve :-)

Share on FacebookPin on PinterestShare on LinkedInShare on Google+Email this to someonePrint this page
I am not a professional cook. My only claim to having a culinary background is a short stint as my dad’s teen ‘sous chef’ in his carinderia ages ago. Dad ran small eateries since I was a young kid - serving standard ‘turo-turo’ food ranging from the likes of menudo, adobo, pritong isda, dinuguan, binagoongan, bopis, munggo, pinakbet and giniling to merienda fares like goto, ginataan, pancit bihon, halu-halo and saging con yelo.

My father, a farmer in his hometown before working his way to becoming an accountant, definitely influenced my cooking in a lot of ways than I thought. My siblings and I were raised in a backyard full of fruit trees and vegetable garden. We spent weekends and the summer breaks running around with ducks, chickens, goats and pigs. I had wonderful memories of gathering eggs, butchering chickens, selling vegetables and the sweet aroma of preserved fruits. But my love for art led me to a degree in Architecture. Just few months after getting my license, I went abroad and lived independently at age 23. Definitely no maid, no cook, and a totally different food culture. Along the way I met lots of friends and spent what seemed a lifetime learning new tricks and recipes.

Now living in Auckland, I am a work-from-home mum who juggles time between work, fun and family - in pursuit of work-life balance. No matter how busy I am, I love the idea of cooking for my family. My blog chronicles home cooking greatly influenced by life outside my home country from Southeast Asia to Beijing and Auckland. And most of the time, being busy also means easy (sometimes quick), affordable meals.

6 thoughts on “Paksiw na Lechon

Leave a Reply to Chie Cancel reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Rate this recipe:  

CommentLuv badge