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Lechon Paksiw

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 6 reviews
  • Author: Raymund
  • Prep Time: 10 mins
  • Cook Time: 3 hours
  • Total Time: 3 hours 10 mins
  • Yield: 8-10 1x
  • Category: Main Course
  • Cuisine: Filipino


Lechon Paksiw, which means “Lechon” spit roasted pig and “Paksiw” to stew in vinegar, it’s the most appropriate name to describe the cooking process for this dish. Basically the leftovers like the bland meat and soggy chewy skin is slowly simmered with bones in vinegar and lechon sauce the sweet and spicy liver gravy that usually accompanies the roast pig which results to this fork tender meat in sweet, spicy and sour sauce.


  • 1 small size pork leg roast, bone in (roughly 2.5 kg, fat content should be around 20-25% to make a better pork crackling)
  • 1 large bottle Mang Tomas Sauce
  • 1/2 cup vinegar
  • 1/2 cup brown sugar
  • 1/4 cup soy sauce
  • 2 cups water
  • 1 tbsp peppercorns
  • 4 pcs dried bay leaves
  • 6 cloves garlic, minced
  • 1 large red onion, chopped
  • fish sauce
  • salt
  • oil


  1. Pat dry the pork leg roast using paper towels, rub salt all over and place on a roasting pan skin side up. Bake the pork in a preheated oven at 160C for 1 1/2 hrs. Remove from oven then let it cool.
  2. Bake pork again in 180C preheated oven for 30 to 45 minutes or until skin becomes crispy like lechon.
  3. Remove from oven, cool it down in a wire rack then cut into bite sized cubes.
  4. In a pot add oil then sauté garlic and onion for a minute.
  5. Add the cubed pork, the bone, water, vinegar, Mang Tomas sauce, soy sauce, sugar, peppercorn and bay leaves, bring to a boil and simmer for 45 minutes or until pork is fork tender and sauce is thick. Add water if necessary.
  6. Flavour with fish sauce and season with lots of freshly ground black pepper.