Lechon Paksiw Recipe or Roasted Suckling Pig Stew

Click thumbnail to view full-size
Source
Source
Source

Rate This Recipe

4 stars for Lechon Paksiw or Roasted Suckling Pig Stew

A Delicious Leftover Recipe

"Paksiw" is a type of Filipino recipe or food that tastes sour. The food is usually cooked with vinegar as its main ingredient. It is the combination of souress and saltiness of a food. "Paksiw" in English means Stew. Lechon Paksiw or Roasted Suckling Pig Stew is one of the all time favorite recipe of Filipinos especially after holiday in which they have leftover foods inside the fridge and this is a terrific recipe. The trace of cinnamon and thyme adds a delicious twist and I would say this is great to be served for dinner, with some homemade acharra. When the party is over, there would be surely Roasted pig left at the table. Have someone to chop it for you and put it in a container and store in fridge.I'm hoping you would try this recipe if you have some time during or after holiday season. You can also buy a kilo or two of lechon or roasted pig and make paksiw right away if you want to! Left over lechon or roasted pig can be turned into another delicious dish. So try this recipe and you will surely love it. It's a budget friendly so you don't have to worry. You can also try this from leftover roasted chicken. Below is the recipe of this delicious meal and the best part of this food is the skin.

Preparation Time: 15 minutes
Cooking Time: 20 minutes
Servings: 8-10


Lechon Paksiw Ingredients:

Cooking oil

1 kilo pork lechon or leftover lechon

4 cloves of garlic (crushed)

1 sliced onion

1 can of liver spread

1/2 cup brown sugar

1/2 cup vinegar

1 teaspoon salt

1 teaspoon whole pepper (or bay leaf with whole pepper)

1 teaspoon soy sauce

1 cup of water

Lechon or roasted pig sauce




Procedure:

* Put out the leftover lechon from the fridge

*Chop lechon into small squared pieces. About 1 inch in width

*Heat cooking oil.

*Sauté garlic and onion until limp.

*Stir in left-over lechon and then cook for five (5) minutes.

*Season with salt and pepper to taste.

*Pour in vinegar and do not stir until boiling then and water.

*Cover and bring to a boil. Add sugar and liver spread.

*Simmer for another 5-10 minutes until sauce slightly thickens. Lechon Paksiw is served best with steamed rice.

Iv'e always wanted to make this recipe for my hubby when we have leftover "lechon". We really loved it especially its sour taste. For those who are controlling their diet, you might not want to eat this because of its nutritional content.But dear, cooking this once in awhile is worth it. You might try it and you will surely love it. Once you taste it, you might crave for it. Actually while I was making this article, I was really craving. It's always fun to try new recipes especially recipes from other countries. So enjoy eating and don't forget to rate this recipe. You will surely love it I tell you.

NUTRITIONAL CONTENT:

Calories:421
Carbohydrates (g):18
Protein (g):18
Fats (g):31

More by this Author


Comments 3 comments

glorgeousmom profile image

glorgeousmom 4 years ago from Philippines

I love Filipino dishes and lechon paksiw is one of my favorite especially the skin part. :)) With lechon paksiw on the table, it's more fun to eat in the Philippines! Nice hub. Voted up.


lady rain profile image

lady rain 4 years ago from Australia

That looks fatty and delicious. I will have to remember to try out this recipe when I have some roasted meat leftover. Do you think I can use roast beef?


jujanester profile image

jujanester 4 years ago from Philippines Author

@ lady rain, yes you can use leftover roast beef..mmmhhh...

    Sign in or sign up and post using a HubPages Network account.

    0 of 8192 characters used
    Post Comment

    No HTML is allowed in comments, but URLs will be hyperlinked. Comments are not for promoting your articles or other sites.


    Click to Rate This Article
    working