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Lechon Paksiw (Pork Roast Leftovers in Sweet and Sour Sauce)
personRecipeLibrary
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Cuisine of the Philippines
schedulePrep 0 min
local_fire_departmentCook 0 min
speedmedium
Source: Wikibooks contributors
Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.
Source revision: Revision 4506562
License: CC BY-SA 4.0 · Wikibooks contributors
Ingredients
Scale
- 1–3 lbs roast pork leftovers
- 6–12 cups water
- ½ cup cane vinegar
- ⅓ cup soy sauce
- 1–2 cups liver sauce
- 1 head of garlic, cloves crushed
- 1–2 tbsp coarse black pepper
- 1–2 tbsp brown sugar
- 1 banana blossom
- ½ cup corn starch (mixed with ½ cup water)
- 1 bay leaf
Directions
- In a large pot, heat 12 cups of water to a brisk boil on high heat.
- Reduce heat to low.
- Add in roast pork leftovers, and all dry ingredients (garlic, black pepper, brown sugar, banana blossom, bay leaf), allow to sit for 30 minutes.
- Once all pieces of the leftover pork is tender (almost falling off the bone), add in vinegar, liver sauce and soy sauce. Let sit for 15 minutes.
- Add in diluted cornstarch to thicken sauce.