Philippines / Main
Lechon Paksiw (Pork Roast Leftovers in Sweet and Sour Sauce)
If you have ever hosted a true Filipino party whether it be a birthday, wedding or a community fiesta (feast) then you would know that a party is never complete without Roast Pig or Roast Suckling Pig. Oftentimes in these occasions there will be many leftovers of the roast pig mainly around the spine area, ribs and head. This is a great way to economize and reinvent a dish served for yet another day or two.
Ingredients
- roast pork, leftovers1–3 lb
- water6–12 cup
- cane vinegar1/2 cup
- soy sauce1/3 cup
- liver sauce1–2 cup
- garlic, cloves crushed1 head
- black pepper, coarse1–2 tbsp
- brown sugar1–2 tbsp
- banana blossom1
- cornstarch, mixed with ½ cup water1/2 cup
- bay leaf1
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 5 steps
In a large pot, heat 12 cups of water to a brisk boil on high heat.
Reduce heat to low.
Add in roast pork leftovers, and all dry ingredients (garlic, black pepper, brown sugar, banana blossom, bay leaf), allow to sit for 30 minutes.
Once all pieces of the leftover pork is tender (almost falling off the bone), add in vinegar, liver sauce and soy sauce. Let sit for 15 minutes.
Add in diluted cornstarch to thicken sauce.
