Lechon Paksiw…….It’s a dish mainly made with garlic, vinegar and mang tomas sauce. It is made from a leftover lechon (roast pig) or lechon kawali. or even some fried pork leftover such as crispy pata or fried pork chop and even traditional roast pork. Usually, the pig head, the legs and hocks and some meaty bones leftover are the main ingredients to cook this meal. This is the best way to recycle the meal instead of reheating it again and serving it to your table………….Did you know that lechon paksiw main ingredients is vinegar? and vinegar helps the body absorb calcium. Salad greens are full of calcium. If in some reason you have stopped drinking milk due to some concerns, a vinegar with salad might be your best source for calcium. or simply a fried pork chop with vinegar dipping sauce will simply do it….
Ingredients: depend on your leftover
- 2 tbsp oil
- 3 cloves garlic crushed
- 1 medium onions sliced
- your leftover fried or roast pork (lechon)
- 1 cup sarsa ni mang tomas (or substitute 2 tbsp of soy sauce if you don’t have this sarsa)
- 2 tbsp vinegar
- salt and pepper to taste
- In a teflon pan, heat oil and saute garlic and onion, then pour over leftover meat and stir fry for 5 minutes allowing the garlic and onion flavor to absorb the flavor. then add in the rest of the ingredients.
- Serve hot with steamed rice
Posted on January 13, 2012, in Mains, Pork and tagged fried pork, Lechon Paksiw, paksiw, pork dishes, Pork paksiw, roast pork. Bookmark the permalink. 1 Comment.
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