Скачать или смотреть Got leftover lechon? Makes this! Lechong Paksiw - Easy Filipino Recipes with Lutong Baps

After the holiday season, there's bound to be lots of leftovers. Lechon is a common holiday food here in the Philippines and there's usually so much of it left over. Turning it into lechong paksiw is one way to repurpose it into a new dish!

[INGREDIENTS]
leftover lechon
lechon sarsa, as much as preferred
9 garlic cloves
2 onions
4 laurel leaf
1 can of liver spread
2 tbsp tamarind paste
plenty of black pepper
salt, to taste
water, as needed
2-3 tbsp oil

[PROCEDURE]
1. Mince the garlic and slice the onions. Cut the leftover roast pig (lechon) into bite-sized pieces.
2. In a large pot, heat up oil on medium heat. Add the onion and season with salt, sautéing for ~2-3 minutes, until soft and fragrant. Add the garlic and lightly sauté again.
3. Add liver spread and cook for ~2-3 minutes, until a thin film forms at the bottom. Add the tamarind paste and some pepper, then cook for another 1-2 minutes.
4. Pour 1 cup water to deglaze the pan, then add the lechon. Generously add black pepper. Pour in the sauce (sarsa), add laurel leaves, and simmer on low for 15-20 minutes, making sure to continuously stir to avoid scorching at the bottom. If the sauce is too thick, add more water in 1 cup increments. Taste for seasoning and adjust as needed.
NOTE: You can cook this for longer, especially at low heat! It also tastes better when reheated. The more it is cooked or reheated, the more flavorful this dish becomes.
5. Serve warm with rice, and a side of salt and pepper as extra seasoning. Enjoy!

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