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This Lechon Paksiw recipe is for a mouthwatering traditional Filipino dish that uses leftover lechon. Easy to make and ready in about 15 minutes, the stewed lechon is combined with vinegar, lechon sauce, soy sauce, and spices for a succulent and melt-in-your-mouth dish. Serve it with rice and savor the tangy and rich flavors of the Philippines.
What is Lechon Paksiw?
Lechon Paksiw is a traditional Filipino dish that is made from leftover lechon or roasted pig.
The word “Lechon” in Spanish means roasted pig, and “Paksiw” means to cook and simmer in vinegar.
After holiday gatherings and celebrations where lechon is always present in the Philippines, there are invariably leftovers.
To prevent the lechon from going bad, Lechon Paksiw is typically prepared the next day.
This simple Lechon Paksiw recipe uses leftover lechon, vinegar, soy sauce, and spices to easily make a flavorful Filipino pork dish.
Lechon Paksiw Origin
Lechon Paksiw was born out of the ingenuity of the Filipinos to reuse leftover lechon.
The history of eating lechon or roasted pig in the Philippines dates back centuries, even before the Spanish colonization.
Rather than waste leftover roast pig, resourceful Filipinos would use the pork in the following days to make many different delicious Filipino dishes.
This recipe for Lechon Paksiw is one of the most traditional and everyday recipes to enjoy lechon in a new way.
The cook Lechon Paksiw, the leftover roasted pork is simmered in a mix of vinegar, soy sauce, and spices to easily create a mouthwatering dish.
Discovering Lechon Paksiw in the Philippines
Cebu, in the central region of the Philippines, is said to be home to the best lechon in the country.
The first lechon is believed to have been made in Talisay, Cebu, in the 1920s, anchoring the region’s claim to fame.
Not just a Filipino sensation, Cebu lechon is renowned worldwide, with the late American chef Anthony Bourdain calling it the “best pig ever.”
While in the Philippines, exploring the local food specialties, we went to Cebu to learn about this famous roasted pig dish.
While in Cebu, we also had the opportunity to try other traditional dishes made with leftover roasted pork.
Lechon Paksiw was one of the delightful dishes we tried. And we’re excited to share this delicious Lechon Paksiw recipe so that you can savor the best of the Philippines at home.
Lechon Paksiw Recipe – How To Make Pork Paksiw
This easy Lechon Paksiw recipe comes together easily with just a few simple ingredients.
While the key ingredient is leftover roasted pork, you can also use Lechon Kawali crispy deep-fried pork or cook a pork leg until crispy.
Additionally, you’ll also need the following sauces and spices.
Paksiw Sauce Ingredients
- Leftover lechon, lechon kawali or pork leg
- Mang Tomas Lechon Pork Liver Sauce
- Black whole peppercorns
- Cane Vinegar
- Soy Sauce
- Garlic cloves
- Red onion, sliced
AUTHENTIC FOOD QUEST TIP: For more delicious recipes from the Philippines, check out our other simple recipes of iconic Filipino foods
Lechon Paksiw Recipe Tips
For the best and most flavorful Lechon Paksiw Filipino pork dish, you want to use leftover lechon or roasted pig.
Outside of waiting for a holiday or celebration that involves roasting a whole pig, the next best option is to go to a local Filipino restaurant in your area.
Many local Filipino restaurants around the world have lechon or roasted pig on their menu.
Order enough for a meal and save some to use as leftovers to make this simple paksiw recipe.
Alternatively, you can also order Lechon Kawali, which is crispy fried pork belly.
While the traditional recipe for Lechon Paksiw calls for using leftover lechon, you can also oven-bake a pork leg until crispy.
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How To Cook Lechon Paksiw?
Making Lechon Paksiw is incredibly easy. In a deep pot, place cut-up pieces of leftover roasted pork and mix it together with all the other ingredients.
Add the water to the pot and bring the mixture to a boil. Once it starts boiling, reduce the heat to a slow simmer and let it cook for about 15 minutes.
It’s that simple.
How Long Does Lechon Paksiw Last?
If you have any leftovers after you cook Lechon Paksiw, you can put them in the freezer. The maximum amount of time you want to keep your lechon paksiw in the freezer is about 10 days.
Lechon Paksiw Substitutes
In the Philippines, Lechon Paksiw is prepared slightly differently depending on the personal preference of the home cook.
Some prefer the rich and deep flavors of Mang Tomas, a Filipino pork liver sauce, while others may not.
Do You Need To Add Lechon Sauce or Mang Tomas?
Lechon sauce is a traditional dipping sauce that often accompanies lechon or whole roasted pig.
The sauce often includes ingredients like pork liver, vinegar, and spices for rich, savory flavors.
Rather than make lechon sauce from scratch, many prefer to buy a store-bought or commercial lechon sauce.
Mang Tomas is one of the most popular brands of lechon sauce. It is sometimes referred to as lechon sauce, all-purpose sauce or, Sarsa.
Some versions of Mang Tomas contain liver, which is the original recipe, while others do not.
The addition of Mang Tomas sauce can provide a rich, savory, and slightly sweet flavor to the lechon paksiw.
It can be used as a dipping sauce or added to the stew during the cooking process to give the dish extra layers of flavor.
In this lechon paksiw recipe, we use Mang Tomas sauce. However, if you prefer a different flavor profile or don’t like liver, you can skip the sauce.
Does Paksiw have sugar?
While sugar is not a traditional ingredient in Lechon Paksiw, some recipes may include a small amount of sugar to balance the flavors.
The sweet flavor profile in lechon paksiw typically comes from the natural sugars in ingredients like banana blossoms (puso ng saging), which is optional, or from the caramelization of the meat and sauce during the cooking process.
When making Lechon Paksiw you can taste the sauce while cooking. Because of the sour flavors from the vinegar, some people add a bit of sugar to the sauce.
If you prefer a slightly sweeter taste, you can add a small amount of sugar to the sauce, but it’s not a required ingredient in the traditional recipe.
Lechon Paksiw Step by Step Instructions
Prep and Simmer
Clean and chop up all the ingredients. Place everything in a deep pot with the lechon. After bringing the mixture to a boil, let it simmer for about 20 minutes.
Serve Hot with Rice
Once your lechon paksiw has cooked, remove from heat and transfer into a serving bowl. Serve it hot with a bowl of rice, and enjoy delicious and traditional Filipino food.
Lechon Paksiw Recipe
- Prepare and chop up all the necessary ingredients.
- Place all the ingredients in a large pot and bring the mixture to a quick boil.
- Cover the pot and reduce the heat. Taste and adjust the seasonings as necessary and then simmer for about 15 minutes.
- Serve hot with a bowl of steamed white rice.
- You can use white onions instead of the red ones. The white onions add sweetness to the dish, which can please everyone’s taste buds, especially if preparing lechon paksiw for a large group.
- Rice vinegar or regular vinegar can be substituted for the cane vinegar.
- Adding banana blossoms can add umami flavors and give a distinct aroma to the dish.
More Local Food Experiences and Recipes
Claire is co-founder of Authentic Food Quest and a lover of simple and exquisite cuisine. Since 2015, with her partner, Rosemary, she has been traveling the world as a digital nomad, creating content about local food experiences.
Her advice from visiting 45 countries and more than 240 food cities has been featured in Lonely Planet, Business Insider, Honest Cooking, Food Insider, and Huffington Post. She has also co-authored three books, including one in collaboration with Costa Brava Tourism.
An ex-mechanical engineer, Claire is responsible for SEO, keeping the website running, and the fun food & travel videos on YouTube.
When Claire is not eating, she can be found running or cycling. Find out more about Authentic Food Quest