Wednesday, December 28, 2011

paksiw na lechon

paksiw na lechon
better than fresh lechon, paksiw-ed lechon! my dad's 60th surprise birthday party in LA last may left us with almost an entire lechon left over (no worries, this is a belated post). what to do with all that? chopped that little piggy into pieces, froze it, and packed it in my luggage back to OAK. a few days later... made paksiw. a favorite in this household.

you'll have to eyeball the measurements, as it'll vary depending on how much leftover you have.

• lechon chunks
• crushed garlic
• sliced garlic
• vinegar
• soy sauce
• pounded peppercorn
• brown sugar
• bay leaves
• mang tomas sauce

1. place all ingredients except the mang tomas sauce in a large pot. bring to a boil, then let simmer for about 15 minutes.
2. add mang tomas sauce and continue to simmer until meat is very soft. continue to mix well and adjust taste to your preference: sweet or sour/salty. we like it semi-sweet!

No comments: