Saturday, September 5, 2015

Roasted Pork Paksiw

Here is my Pork Paksiw. I used the left over Banana leaves roasted pork from my last post. I put a lot of garlic but a few bay leaves. This is really best with rice. Prepare a lot of rice servings because you might run out of it. Especially if you are eating with other people, you won't be able to notice that you have a lot already. Filipinos are fun to eat with and they're tempting too! You get to feed yourself more than usual. Anyway, below is the recipe from Panlasang Pinoy. I only put soy sauce and vinegar to mine and a bit of soda/sprite :D
 
"Paksiw is a term associated to a dish that is cooked with vinegar and garlic. Lechon Paksiw is a Filipino pork dish made from leftover roast pig which is known as “Lechon”. Aside from using roast pig, leftover Lechon kawali can also be used.Making this dish is a practical way to recycle leftover pork. Instead of reheating the same dish over and over, making paksiw out of it makes the pork more flavorful bringing more life to the ingredient."- Panlasang Pinoy

Ingredients
  • 4 lbs. leftover Lechon or Lechon kawali
  • 3 cups Lechon sauce (follow the link for our homemade authentic Lechon sauce recipe)
  • 2 cups beef stock
  • 6 cloves garlic, crushed
  • 2 large onions, chopped
  • 1 teaspoon whole peppercorn
  • 8 pieces dried bay leaves
  • 1/2 cup soy sauce
  • 3/4 cups vinegar
  • 3/4 cups sugar
  • salt to taste
Instructions
  1. Heat a cooking pot and pour-in the beef stock. Bring to a boil.
  2. Put-in the garlic and onions then cook until the texture becomes soft.
  3. Add the whole peppercorns, dried bay leaves, and soy sauce.
  4. Put-in the leftover Lechon and simmer for 30 to 35 minutes.
  5. Add the vinegar and bring to a boil. Simmer for 10 minutes.
  6. Add the sugar and Lechon sauce then simmer for another 5 minutes.
  7. Dash-in some salt to taste then stir.
  8. Turn off the heat and transfer to a serving plate.
  9. Serve hot with rice. Share and enjoy!

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