Lechon Turbo Paksiw

Lechon Paskiw always comes second to Lechon Baboy as the former is just a literal aftermath dish.



When there are home celebrations like fiestas or reunions, there would always be lechon baboy as the gastronomic centerpiece. And chances are there would be left-overs the following day/s or even weeks.  

But you can always make one, even if there's no occasion just by buying lechon by the kilo or just making a turbo broiler made lechon. Check this previous recipe for Turbo Over Broiled Lechon Liempo

Here's a simple recipe for Lechon Turbo Paksiw

Ingredients

• Sliced turbo oven cooked Lechon
• 1/2 cup vinegar (adjustable)
• 2 cups liver sauce (leftover) or Mang Tomas Sarsa ng Lechon (Spicy if desired)
• 1 head garlic, minced
• 1 big onion, chopped
• 1/2 tbsp whole peppercorn
• 1/4 cup soy sauce
• 1 tsp salt
• 1/2 cup brown sugar
• 1 cup water

How to make Lechon Paksiw

1. Mix all the ingredients (EXCEPT lechon) in a wok
2. Bring to a boil.  
3. Add cut-up lechon pieces and mix thoroughly
4. Make flavor adjustments to suit your taste at the same time consistency. 
5. Remove from heat and serve with rice. 
6. Lower heat and simmer until lechon skin becomes soft and sauce thickens. 

As always, you can always adjust what's written on the recipe above. Make flavor adjustments by tasting what you are cooking. Enjoy!





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