Lechon Paksiw

Paksiw is a term associated to a dish that is cooked with vinegar and garlic. Lechon Paksiw is a Filipino pork dish made from leftover roast pig which is known as “Lechon”. Aside from using roast pig, leftover Lechon Kawali  can also be used. Making this dish is a practical way to recycle leftover pork, instead of reheating the same dish over and over, making paksiw out of it makes the pork more flavorful bringing more life to the ingredient.

We had  leftover of  Lechon Kawali or Crispy Pata  that my brother-in-law  gave us during our christmas dinner that I decided to re-cook it as Lechong Paksiw than dipping it in oil again.








To cook Paksiw, follow this recipe:


  • 1 kilo of leftover lechon meat (with skin)
  • 1/4 cup vinegar
  • 1 cup water
  • 1 cup lechon sauce (Use Mang Tomas Lechon Sauce or the sauce provided by the Lechon supplier)
  • 1/2 head garlic, crushed
  • 3 tbsp. brown sugar
  • 1 teaspoon pepper corn
  • 1 pc. medium size onion
  • Salt & msg. or maggi magic sarap to taste

Cooking Instructions

  1. Mix together the above ingredients then boil. Lower heat, simmer until the meat is tender.
  2.  Add more water as needed.
  3. Serve Hot with steamed rice.

Note: Bayleaf can be added if available….


One thought on “Lechon Paksiw

  1. Pingback: Tarsier “Post-modern Filipino & American Cuisine”, Washington, D.C. « FilipinoFestival.com

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