Paksiw na Lechon (Sweet-Sour Stew of Roasted Pork Leftovers)

June 22, 2020
Paksiw na Lechon

What is a fiesta or party without a Lechon? Failure!!! Lechon gives life to the belly and to a group party.  A proper celebration MUST have a Lechon, whether small or large. Because one must roast an entire pig for the occasion, people do not get to taste or eat it on a regular basis although Lechon is now sold by the kilo in certain food halls.  But there is nothing compared to a whole pig, laid out, at the main serving table, to whet the appetite and to celebrate the special occasion.

Now of course, for most of the time, there is really no left over; but sometimes the host/hostess will order more than the guests can manage to consume for the sole purpose of having left overs to convert into Paksiw na Lechon.

Lechon, the Filipino traditional roast pork is so good with crunchy skin and juicy meat.
Transform letfover lechon into paksiw!

Paksiw na Lechon (Sweet-Sour Stew of Roasted Pork Leftovers)

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By Marianne de Leon Serves: 6-8
Prep Time: 15 minutes Cooking Time: 1 hour Total Time: 1 hour 15 minutes

Transform leftover Lechon, traditional Filipino whole roasted pig, into a sweet-sour stew.


  • 1 kilo leftover Lechon cut into 1 to 2 inches pieces square
  • ¼ cup cooking oil
  • 1 tablespoon garlic crushed
  • ½ cup chopped onion
  • 1 bay leaf
  • ½ teaspoon dried oregano
  • ½ teaspoon freshly ground black pepper
  • ¼ cup white vinegar
  • ½ cup soy sauce
  • ¼ cup (50 grams) brown sugar
  • 3 tablespoons of liver spread
  • 2 cups of water
  • 2 tablespoons Mirin or dry Sherry
  • 2 tablespoons crushed Puto Seco biscuit or Marie biscuit (as thickener)



In a non-reactive cooking pot, over medium-low heat, pour in cooking oil and start sautéing the garlic and onion till the onion is wilted.


Then add the liver spread and continue to sauté for 2 minutes.


Then pour in the vinegar, soy sauce, Mirin, water, and add the oregano, bay leaf, and black pepper.


Let simmer for 2 minutes.


Add the sliced, left over Lechon and simmer till the pork is tender, around 30 minutes or more.


Then add 2 tablespoons to ¼ cup brown sugar and continue to simmer for another 2 minutes.


Taste the sauce and adjust to your liking.


Then add the crushed Puto Seco to thicken the sauce; simmer for another 2 minutes.


Paksiw na Lechon tastes so much better the day after it’s cooked; even several days after.

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