Lechon Paksiw for the Day After Christmas 
Every family has a go-to menu for Christmas. The list usually includes classics like kare-kare, morcon, and macaroni salad. For some people, lechon is non-negotiable. A whole roast pig should take center stage at the handaan.







But even this crowd favorite can end up with sizeable leftovers. Though reheating day-old lechon is an option, getting its skin crisp again is nearly impossible. The next best option? Turn your roasted pig into lechon paksiw!



If you're worried about making this sweet, sticky, and tangy dish for the first time, worry not! All lechon paksiw ingredients are already in your pantry. And you can get this recipe done in two steps and one pot. 

Tips

Keep the pot uncovered while boiling to reduce that strong vinegar taste or aroma. 

  • 45 min.
  • 4 People
  • Easy 
  • Average
Ingredients
  • 500 g lechon, cut into pieces
  • 1/2 cup vinegar
  • 3 pcs bay leaf
  • 1 (550-g) bottle lechon sauce
  • 1/4 cup brown sugar
  • 2 heads garlic, peeled and crushed
  • 1 pc Knorr Pork Cube
  • 1 tsp peppercorns
  • 1 cup water
Cooking Method

  1. Combine all ingredients in a pot over medium-high heat. Bring to a boil.

  2. Lower heat and simmer for 20-30 minutes or until the sauce is thick. Serve hot.

You can store lechon paksiw in the freezer for months. Like many stews, this dish tastes better as days pass. The vinegar helps retain the pork’s juiciness and extends its shelf life. Don’t forget to cook extra rice when serving paksiw na lechon to your fam. The sauce alone will get them excited. Sarsa pa lang, ulam na! What are you waiting for? Save this recipe and enjoy a hearty treat even after the holidays.
  • Nut free
  • Pregnancy safe

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