Entree: Philippines – Tagalog / Manila – Paksiw na Lechon (Slow-simmered roasted pork in a tangy vinegar and garlic 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 10 min

Cook 35 min

Total 45 min

Ingredients

- 2 lb (900 g) cooked roasted pork (lechon), chopped into bite-size pieces (such as pork shoulder)
- 1 cup (240 ml) cane vinegar or white vinegar
- 1 cup (240 ml) water
- 1/3 cup (80 ml) lechon sauce or liver pâté (or bottled lechon dipping sauce)
- 6 cloves garlic, crushed
- 1 medium onion, sliced, approx. 6 oz (170 g)
- 3 bay leaves
- 1 tsp (5 ml) whole black peppercorns
- 1 tbsp (15 ml) brown sugar (optional; adjust to taste)
- 1 tbsp (15 ml) fish sauce or to taste
- 1-2 green chilies (siling haba) or 1 jalapeño, sliced (optional)
- 2 tbsp (30 ml) vegetable oil (if browning pork pieces first)
- Freshly ground black pepper to taste

Instructions

1. If the chopped lechon is cold, heat 2 tbsp (30 ml) vegetable oil in a wide skillet or pot over medium-high heat and lightly brown the pork pieces for 2–3 minutes to render fat and refresh the skin and meat.
2. Add crushed garlic and sliced onion to the pot and sauté 1–2 minutes until fragrant and the onion softens.
3. Pour in 1 cup (240 ml) vinegar and 1 cup (240 ml) water; add 1/3 cup (80 ml) lechon sauce, 3 bay leaves, 1 tsp (5 ml) peppercorns, and 1 tbsp (15 ml) brown sugar if using. Stir to combine and bring to a gentle simmer.
4. Reduce heat to low, cover partly, and simmer 20–30 minutes to allow flavors to meld and for the sauce to thicken slightly. Taste and adjust seasoning with 1 tbsp (15 ml) fish sauce and freshly ground black pepper.
5. If using chilies, add them in the last 5 minutes of simmering. Remove bay leaves before serving. Serve hot with steamed rice.