5 Ways To Make Lechon Paksiw Recipes

The lechon paksiw is the ultimate leftover recipe. You could say that this recipe is the result of trying to make use of every part of the lechon into a new meal. A lechon after all is not cheap, and it’s a genius way of making sure that any leftovers are not wasted. 

So to make an easy lechon paksiw recipe, you’ll need any leftover pork and lechon sauce plus a few basic ingredients that you might already have in your kitchen to make this new dish. Here are the ingredients that you’ll need to make a delicious and classic lechon paksiw: 

• • leftover lechon pieces 
• • leftover lechon sauce
• • sugar 
• • vinegar
• • black peppercorns

Toss in some onions and garlic for even more flavor. All you’re really doing is making a more flavorful sauce that the leftover lechon pieces can simmer in. It’s tasty, tangy, sweet, savory, and has all the flavors you expect from a tender, roasted lechon with a little extra boost in flavor. 

This however isn’t the only way to make lechon paksiw. 

What ingredients do you need to make a recipe for lechon paksiw? Here is a basic recipe, plus a few ideas on how to make it super tasty.  

1 Basic Lechon Paksiw Recipe 

The basic recipe is delicious. It’s the reason why the recipe has become a well-loved dish to make and serve, and it has been replicated many times since it was first discovered. It’s a simple enough dish to make using the basic ingredients. Feel free to add the onions and garlic as desired or keep it simple. 

2 Lechon Kawali Paksiw Recipe

There are many ways you can use lechon kawali in another dish. You can make lechon kawali in kare kare or peanut sauce, lechon kawali sisig, lechon kawali fried rice, crispy dinuguan version, or use it as the bits on top of lumpiang hubad as the crunchy topping. 

You can also make it into a paksiw. Just take the usual ingredients that you will need to make your lechon paksiw and instead of using leftover lechon, use the lechon kawali chunks instead for the meat. It’s a more affordable recipe to make and you don’t have to wait to attend a party or hold one to be inspired to make lechon paksiw the next day. 

3 Lechon Paksiw with Pineapples Recipe

Pineapples as an ingredient are not commonly found in a lechon paksiw recipe but if you think about it, it makes sense. The fruit is a tangy, sweet one and it’s a lot more mellow than the sharp tang of vinegar or the plain sweetness of sugar. You can use brown sugar, also known as asukal na pula, for the molasses taste which some cooks use instead for the paksiw. 

This is what makes the addition of pineapple a genius one. It already tastes both tangy and sweet and you don’t need to simmer it for a long time to cook off the harsh sharpness of the vinegar. Instead, you’re left with a mixture that’s chunky that has the sweetness and tanginess you want without needing to use a lot of vinegar or a lot of sugar.

It’s similar to the version that Alden Richards’ learned from his lola when he was in high school. It’s one of his recipes that can be found in Regine Velasquez’s cookbook, Bongga sa Kusina. 

4 Pork Adobo Lechon Paksiw Recipe 

Who would have thought that your leftover pork adobo can be the base ingredient to turn into a paksiw? You can! If you cooked a big batch and are tired of adobo, transform it into a delicious paksiw instead!

This is another genius ulam idea! The ingredients of an adobo already have the same flavor that you would normally find in a paksiw: vinegar and pork. All that is missing is the sweetness and the thickened sauce that you want to spoon over your rice. You can add it instantly using the lechon sauce! 

5 Lechon Paksiw with Sprite Hack  

Want another smart idea that you can do to lechon? Try using Sprite or any other lemon-lime soda instead of vinegar! Since lemon-lime sodas contain citric acid, the sour flavor that you taste in these types of sodas, the missing vinegar is not missed. In fact, since you’re cooking with an ingredient that’s not too harsh, you need to use less of it plus it takes less time for the paksiw to cook than if you used real vinegar. 

It is sweet and tangy in a different way but it can be the start of a new favorite dish. 

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