Entree: Philippines – Luzon – Paksiw na Lechon (Vinegar-braised roast pork, typically made from leftover lechon, simmered with garlic, bay leaf, peppercorns, and liver-based sauce)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 5 min

Cook 20 min

Total 25 min

Ingredients

- 2 lb (900 g) leftover lechon or roast pork, chopped into bite-sized pieces (such as roast pork shoulder)
- 1 cup (240 ml) cane vinegar or white vinegar
- 1/2 cup (120 ml) water
- 1/4 cup (60 ml) lechon sauce or liver spread (sarsa)
- 4 cloves (12 g) garlic, crushed
- 1 small onion, sliced, approx. 4 oz (115 g)
- 2 bay leaves
- 1 tsp (5 g) whole black peppercorns
- 1 tbsp (12 g) brown sugar or palm sugar
- 1 tbsp (15 ml) soy sauce (optional, for color and depth)
- Salt to taste

Instructions

1. In a wide skillet or shallow pot, sauté crushed garlic and sliced onion over medium heat in the pork's rendered fat or a teaspoon of oil until softened and fragrant, about 2–3 minutes.
2. Add the chopped lechon pieces, bay leaves, and peppercorns. Pour in the vinegar and water, then add the lechon sauce (liver spread), brown sugar, and soy sauce if using. Do not stir vigorously; allow the vinegar to come to a boil for 1–2 minutes to remove raw vinegar flavor.
3. Reduce heat to low and simmer, uncovered, for 10–15 minutes so flavors meld and the sauce reduces slightly. Stir gently once or twice to coat the pork. If sauce reduces too much, add a splash more water.
4. Taste and adjust seasoning with salt or a pinch more sugar if needed. Remove bay leaves and serve hot with steamed rice.