easy to cook lechon paksiw

Posted on by katherine pascual
Ingredients
  • 1 tablespoon oil
  • 1 large onion, peeled and sliced thinly
  • 1 head garlic, peeled and minced
  • ¾ cup vinegar
  • 2 cups water
  • 2 cups (homemade or store-bought) lechon sauce
  • ¾ cup brown sugar
  • 2 to 3 pounds (about 4 cups) leftover lechon or lechon kawali, chopped into 1-inch pieces
  • 3 bay leaves
  • ½ cup liver spread
  • salt and pepper to taste
Instructions
  • In a pot over medium heat, heat oil. Add onions and garlic and cook until limp.
  • Add vinegar and water and bring to a boil, uncovered and without stirring, for about 3 to 5 minutes.
  • Add lechon sauce and sugar and stir to combine.
  • Add pork and bay leaves. Lower heat, cover and continue to cook for about 15 to 20 minutes or until meat is tender. Add more water in ½ cup increments as needed.

Add liver spread and stir until well distributed. Season with salt to taste and generously with pepper. Continue to cook for about 8 to 10 minutes or until sauce is slightly thickened.