Lechon is a popular dish in the Philippines, but of Spanish origin. It is also popular in other countries, particularly those colonized by Spain. Here in the Philippines, it is usually served in common occasions.
My brother's sister-in-law recently passed the exam which certified her as physician. She had thrown a blowout party, and there are lots of leftovers, particularly with lechon. I am wondering what to do with the leftover but I decide to cook another dish, which is Lechon Paksiw.
Of course, this is the main ingredient, the leftover lechon. It's already sliced, so this has minimized work.
Onion and garlic chopped into bits, and bay leaves (dahon ng laurel). The latter gives an aroma that's enticing.
Mang Tomas All-Purpose Sauce. It was already spiced, and has some liver on it. It wasn't as good as it used to before.
Liver spread. This will make the sauce tastier. A small can of it will do.
- Black pepper (whole)
- Soy sauce
Heated the pan, poured some oil, then sautée the onion and garlic until it is slightly golden brown.
Pour 3 cups of water, vinegar, bay leaves, and black pepper. Afterwards, allow to boil.
Put in sugar, salt, soy sauce, Mang Tomas All-purpose Sauce, and liver spread. Boil until the sauce thickens.
As the sauce thickens, spread out the leftover lechon evenly in the sauce. Cook until the meat is tender.
After the long process...
Lechon paksiw was already cooked, and it's ready to be prepared.
This is the finish product.