Filipino🥩 Meat

Lechon Paksiw

Name: Lechon Paksiw
Total time: 45 min
Cuisine: Filipino
Ingredients: 2 lb lechon kawali or lechon baboy, sliced into serving pieces; 1 onion, chopped; 6 cloves garlic cloves; 1 tsp whole peppercorn; 4 dried bay leaves; ½ tsp garlic powder; ½ tsp onion powder; ¾ cups white vinegar; ¾ cups sugar; 1½ cups water; to taste salt; ½ lb pork liver; ¾ cups white vinegar for sauce; ¼ cups breadcrumbs; 8 cloves garlic cloves, minced for sauce; 2 onions, chopped for sauce; 2 tsp onion powder for sauce; 10 tbsp brown sugar; 1½ cups water for sauce; 3 tbsp cooking oil; 8 g Maggi Magic Sarap; to taste ground black pepper

⏱ 45 min

An easy lechon paksiw recipe using homemade pork liver sauce. Perfect for using leftover lechon kawali, lechon baboy, or even fried pork—simmered until tender in a savory-sour sauce with garlic, onions, and vinegar.

Adapted from a video by Panlasang Pinoy

Lechon Paksiw Recipe

Watch on YouTube

Ingredients

lechon kawali or lechon baboy, sliced into serving pieces2 lb
onion, chopped1
garlic cloves6 cloves
whole peppercorn1 tsp
dried bay leaves4
garlic powder½ tsp
onion powder½ tsp
white vinegar¾ cups
sugar¾ cups
water1½ cups
saltto taste
pork liver

Steps

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1
Prepare the ingredients by chopping garlic and onions. Slice the cooked pork into serving pieces.
2
Heat oil and fry the minced garlic over low heat until it starts to brown. Add the chopped onions and continue cooking until soft and lightly caramelized.
3
Add white vinegar and the sliced pork to the pan, then cover and simmer. Once boiling, add water.
4
Season with garlic powder, onion powder, whole peppercorns, and dried bay leaves. Lower the heat to its minimum setting and simmer for about 15 minutes to allow the flavors to develop.
5
For the sauce, season the pork liver with salt and black pepper. Let it rest for 5 minutes, then grill until thoroughly cooked.
6
Once grilled, slice the liver thinly and chop into smaller pieces.
7
Heat oil and brown the minced garlic over low heat. Add the chopped onions and cook until soft and caramelized.
8
Add the cooked liver pieces and stir-fry for about 30 to 35 seconds.
9
Pour in white vinegar and allow it to boil before mixing. Add brown sugar and water, then bring to a boil.
10
Stir in the breadcrumbs and cook. Once combined, blend the sauce in a blender until smooth.
11
Return the blended sauce to the pot and continue cooking. Add water as needed to adjust the consistency, then season with ground black pepper and Maggi Magic Sarap.
12
Mix the homemade pork liver sauce into the lechon paksiw, or serve it as a separate condiment on the side.
13
Continue simmering until the sauce thickens and reduces to your desired consistency. Taste and adjust the seasoning as needed before serving.

Lechon Paksiw

Ingredients

Steps

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