The OG lechon leftover recipe you will always come back to

9 months ago



Always stuck with having lechon leftovers after a party? Well, here is the best thing you can do: paksiw na lechon! It’s left-over lechon meat and skin slow cooked with left-over or store-bought lechon sauce, vinegar, sugar, bay leaves, soy sauce, and peppercorns. Now you’ve got another incredible meal to enjoy even after the celebrations is over.



Makes 6-7 servings


1 ½ kg Lechon leftovers, chopped into medium-sized pieces

2 heads Garlic, crushed

4 Medium-sized onions, minced

2 tsp Whole black peppercorn

3 pcs Bay leaf

2 Tbsps Soy sauce

1 ½ cups Vinegar

3 cups Store-bought lechon sauce

2 ½ cups Water

1 cup Brown sugar

Salt, to taste

  1. Put lechon leftovers into a big stock pot. Add the garlic, onions, peppercorn, bay leaves, soy sauce, vinegar, lechon sauce, and water. Cover and bring to a boil.
  1. Add the brown sugar, then simmer until the desired consistency of the sauce is achieved.
  1. Add salt to adjust the taste.
  1. Serve hot with steaming rice.

NOTE: The lechon paksiw is best served two days after it was cooked to allow melding and blending of flavors. It becomes tastier as it ages. We usually freeze paksiw na lechon for another day. However, the sauce of the lechon paksiw will thicken when it gets cold and even more when stored as it will lose some of its liquid in the process.  In re-heating the lechon paksiw, it is better to boil first a little water before dropping the lechon into the pan to restore what was lost during storage.

Recipe by Atty. Gaby Concepcion

Photographed by Jerick Sanchez


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