Lechon Paksiw sa Mang Tomas

Today is the National Lechon Paksiw Day!

It is the day dedicated to make use of the Lechon left-overs from Christmas celebration.

1st time you heard about it? I know, because I’m the only one celebrating it! =)

Hopefully next year on December 26th I will have a bunch of crazy cooks who will celebrate it with me.

BEFORE THE CHRISTMAS PARTY STARTS…

Pork Lechon for Christmas Party 2014 Onboard M.T.Mergus Photo by Nino Almendra
Pork Lechon for Christmas Party 2014 Onboard M.T.Mergus
Photo by Nino Almendra

AFTER THE CHRISTMAS PARTY =)

Pork Lechon left-over after the Christmas Party.
Pork Lechon left-over after the Christmas Party.

Pork Lechon is the main star of the Filipino Noche Buena dinner table. Eventhough it is so good, most of the time it is also so much for everyone. And left-overs is the best part of it! I’ll show you a simple way to prepare Lechon Paksiw sa mang Tomas that I learn from my Papa. “Thanks Β for this recipe Papa, I know you’re happy up above drinking beer with Santa Claus.”

Lechon Paksiw sa Mang Tomas Photo by Nino Almendra
Lechon Paksiw sa Mang Tomas
Photo by Nino Almendra

Now on with the cooking…

Lechon Paksiw sa Mang Tomas

Prep. time: 15 minutes

Cooking time: 25 minutes

Difficulty: Very Easy

Good for 12 crew

You will need;

1.5 kg. pork lechon , chop into chunks

2 Tbsp. cooking oil or pork fat from the roasting tray of lechon.

8 cloves garlic, crushed and chopped

200 grams onions, coarsely chopped

1 Tbsp. black peppercorn

3 pcs. bayleafs

2 bottle ( 340grms./bot.) Mang Tomas lechon sauce

2 cups water

2 Tbsp. sugar

4 Tbsp. vinegar (6% acidity)

Salt and freshly ground black pepper to taste

Direction;

Heat cooking oil or pork fat in a large cooking pot on high heat.

Saute garlic, onions, black peppercorn and bayleafs. Stir until onions are translucent.

Pour in the Mang Tomas lechon sauce. Add the water, sugar and vinegar.

Add the pork lechon chunks. Stir generously, let it simmer for another 10 minutes.

Season with salt and freshly ground black peppers to taste.

Serve with warm Steamed Rice.

Enjoy your meal !!! πŸ˜‰

Note: Lechon Paksiw left-over taste even better as you re-heat it the next day! πŸ˜‰

Here’s how I do it;

Heat cooking oil or pork fat in a large cooking pot on high heat.
Heat cooking oil or pork fat in a large cooking pot on high heat.
Saute garlic, onions, black peppercorn and bayleafs.
Saute garlic, onions, black peppercorn and bayleafs.
Stir until onions are translucent.
Stir until onions are translucent.
Pour in the Mang Tomas lechon sauce.
Pour in the Mang Tomas lechon sauce.
Add the water,
Add the water,
... sugar
… sugar
... and vinegar. Bring to a boil then simmer on medium heat will cover crack open for 5 minutes.
… and vinegar.
Bring to a boil then simmer on medium heat will cover crack open for 5 minutes.
Add the pork lechon chunks.
Add the pork lechon chunks.
Stir generously, let it simmer for another 10 minutes.
Stir generously, let it simmer for another 10 minutes.
Season with salt and freshly ground black peppers to taste.
Season with salt and freshly ground black peppers to taste.
Lechon Paksiw sa Mang Tomas Photo by Nino Almendra
Lechon Paksiw sa Mang Tomas
Photo by Nino Almendra

Enjoy your meal !!! πŸ˜‰

Thanks alot for spending your precious time on my blog and hope this recipe encourage you to try reciprocating your Pork Lechon left-overs into Lechon Paksiw sa Mang Tomas.


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21 comments

  1. Thanks a lot for the recipe. It really helps ’cause it’s my first time to cook lechon paksiw on my own.
    I will check for more of your recipes too. πŸ˜‰πŸ‘

    Liked by 1 person

  2. We are not pork eaters really. After making lechon paksiw however, theres still some leftover. Now WHAT else can be done with this… like pizza topping or something?? Cant figure out what else, like what veggies could be added esp as the pork pcs are quite small and soggy like being overcooked. tnx.

    Like

    • Honestly, I also can’t think of any other way to recuperate it again. Although, Lechon Paksiw is much tastier on the next few days while you keep reheating it. πŸ™‚

      Thanks for asking! Just in case I think of something new with it I’ll keep you posted. -Nino

      Like

  3. my first time to do it but using porkloin and i did it perfectly! it’s because of your simple and easy but wonderful recipe 😊 thank you very much!

    Like

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