Lechon Paksiw

Sweet, tangy, and savoury—this Filipino stew transforms leftover roast pork with vinegar, soy sauce, and Mang Tomas lechon sauce. From celebration centrepiece to comfort food classic—this dish proves that leftovers can be legendary. #LechonPaksiw

In the Philippines, no grand celebration feels complete without a whole spit-roasted pig, lechon, gracing the centre of the dining table. Whether it’s a wedding, birthday, fiesta, or family reunion, lechon is the undisputed star of the feast. Its golden, crackling skin and succulent belly draw eager queues, with guests vying for their favourite cuts.

But what happens after the party ends? The lechon, often too large to finish in one sitting, leaves behind a generous amount of leftover meat, especially from the less popular parts. These leftovers are never wasted. Instead, they’re lovingly packed and shared among family members and close friends, becoming the base for one of the most beloved Filipino comfort dishes: Lechon Paksiw.

What Is Lechon Paksiw?

The name says it all. “Lechon” refers to the roasted pig, while “Paksiw” means to stew in vinegar. This dish is a clever and delicious way to breathe new life into leftover lechon. The meat, often bland or chewy after sitting out, is simmered slowly with bones in a mixture of vinegar, soy sauce, brown sugar, and Mang Tomas sauce, a sweet and spicy liver-based gravy that traditionally accompanies lechon.

The result? A rich, fork-tender stew with a balance of sweet, sour, and savoury flavours that’s deeply satisfying. While the ingredients might sound unusual, vinegar, liver sauce, and day-old pork, they meld together into something truly phenomenal.

Reinventing the Dish Without a Celebration

Of course, Filipinos don’t always wait for a fiesta to enjoy Lechon Paksiw. When cravings strike, many improvise by roasting pork in the oven or deep-frying it to mimic the crispy skin of traditional lechon. Mang Tomas sauce, readily available in supermarkets, makes the dish accessible even without the grandeur of a whole pig.

This adaptability is part of what makes Lechon Paksiw so special. It’s a dish born from practicality and resourcefulness, yet it delivers bold, comforting flavours that rival any freshly cooked meal.

A Dish Rooted in Tradition

Lechon itself has deep historical roots in the Philippines, tracing back to Spanish colonial influence. The term “lechon” comes from the Spanish word for suckling pig, and the cooking method, slow-roasting over charcoal, has been embraced and perfected by Filipino communities for centuries. Paksiw, on the other hand, is a native cooking technique that uses vinegar as a preservative and flavour enhancer.

By combining these two culinary traditions, Lechon Paksiw becomes more than just a leftover dish, it’s a cultural expression of Filipino ingenuity, hospitality, and love for bold flavours.

Why You Should Try It

If you’re a fan of sweet and sour dishes, Lechon Paksiw is a must-try. It’s comforting, deeply flavourful, and a brilliant example of how leftovers can be transformed into something extraordinary. Whether you’re recreating it from scratch or reviving party remnants, this dish is a celebration in itself.

Lechon Paksiw

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 6 reviews

• Author: Raymund
• Prep Time: 15 mins
• Cook Time: 1 hour 15 mins
• Total Time: 1 hour 30 mins
• Yield: 8 1x
• Category: Main Course
• Cuisine: Filipino

Print Recipe

Pin Recipe

---

Description

Sweet, tangy, and savoury, this Filipino stew transforms leftover roast pork with vinegar, soy sauce, and Mang Tomas lechon sauce.

---

Ingredients

Units USM Scale 1x2x3x

• 2 kg leftover lechon leg, chopped into manageable pieces
• 1 large bottle Mang Tomas Sauce
• 1/2 cup vinegar
• 1/2 cup brown sugar
• 1/4 cup soy sauce
• 2 cups water (plus more if needed)
• 1 tbsp whole peppercorns
• 4 dried bay leaves
• 6 cloves garlic, minced
• 1 large red onion, chopped
• fish sauce, to taste
• salt, to taste
• cooking oil

Cook Mode Prevent your screen from going dark

---

Instructions

1. Heat oil in a large pot over medium heat. Sauté garlic and onion until fragrant, about 1 minute.
2. Add chopped pork pieces, water, vinegar, Mang Tomas sauce, soy sauce, brown sugar, peppercorns, and bay leaves.
3. Bring to a boil, then reduce heat and simmer for 45 minutes to 1 hour, or until pork is fork-tender and sauce has thickened. Add more water if needed during cooking.
4. Season with fish sauce and freshly ground black pepper to taste. Adjust salt if necessary.
5. Serve hot with steamed rice.

If you don’t have leftover lechon, you can roast your own pork leg to mimic the flavor and texture.

• Use a bone-in pork leg roast (about 2.5 kg) with 20–25% fat content for optimal crackling.
• Pat the pork dry with paper towels and rub salt all over.
• Place skin-side up on a roasting pan and bake in a preheated oven at 160°C for 2 hours.
• Remove from oven and let it cool.
• Bake again in a 180°C preheated oven for 30–45 minutes, or until the skin becomes crispy like lechon.
• Cool on a wire rack, then cut into bite-sized cubes to use in the paksiw.

---