Lechon Paksiw

Got any leftover lechon or roast pig from a big celebration such as town fiesta, wedding party or birthday bash? Lechon Paksiw is the best “scavenged” dish you can prepare. We Filipinos are not used to throw the food leftover instead we make to it in other way around of dish and so it remains a delectable dish.

Paksiw is a term associated to a dish that is cooked with vinegar and garlic. Now, I’ll describe how to prepare lechon paksiw which is a Filipino pork dish made from leftover roast pig which is known as “Lechon”.


  • Around 4 lbs. of pork lechon
  • 2 cups vinegar
  • 1 cup brown sugar
  • 2 tablespoon peppercorn or paminta
  • 2 tablespoon salt
  • 8 cloves garlic, crushed
  • 1/2 cup dried oregano
  • 2 cup of water
  • 2 bay leaf
  • 3  cups lechon sauce (Use Mang Tomas lechon sauce or the sauce provided by the lechon supplier)
Cooking Procedure:
  1.  Chop lechon into small pieces. Preferably 1 inch in width.
  2. Mix together the above ingredients except the bay leaf.
  3.  Boil.
  4.  Lower heat, simmer until the meat is tender.
  5.  Add more water as needed.
  6.  Add the bay leaf.
  7.  Serve Hot.
Cooking Tips:
What I like about Lechon Paksiw is the skin.
Serve with steamed rice.

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