Sure, you have heard so many good things about Lechon or roasted pig, but it will be your first time hearing about Roasted Pig Paksiw. Luckily, I’ve got the recipe to share with you.
This Christmas season, we indeed have lots of food on our table. From appetizers to desserts, there will be an abundance of them.
The Philippines is the country that has the most extended Christmas. Starting in September of the year up to the first week of January the following year, we celebrate the yuletide season. Thus, when the “Ber” months start, we become busy preparing our Christmas Decorations, and we are even busy preparing food.
Imagine how much we spend this season. Thus, during this time of the year, Filipinos are also extra hardworking, having side jobs to earn extra money for food, gifts, and new clothes and shoes.
Therefore, we become innovative when the budget is not enough. Just like how we find ways to make a certain last for at least a few more days. Let’s have Roasted Pig as an example. The recipe is expensive, so we don’t want to put it to waste if there’s a scrap of it, so what we do is we use what’s left and make Roasted Pig Paksiw.
What Is Filipino Lechon Paksiw Recipe?
Filipino’s Best Lechon Paksiw is from scrap Roasted Pig Baboy. It is cooked by simmering the unconsumed Roasted pig with vinegar, brown sugar, bay leaf, and Lechon sauce. Thus, it has that sour taste and sweet flavor plus the aromatic leaf. Ultimately, it has become a new recipe.
Filipino Paksiw is a method of cooking that means “to simmer with vinegar.” Usually, they cook it this way because, most probably, it’s the most affordable, but because Filipinos are innovative, we now have the Lechon Paksiw. It’s also a way to preserve food and make it last for a more extended period.
There is a difference between the ingredients used between two major Filipino islands in the Philippines. Check out the following for details.
Luzon, the largest and the most populous island, uses leftover Lechon sarsa. While in the Visayas, one of the three major islands along with Luzon and Mindanao and famous for the Lechon Baboy, they use soy sauce, which makes Lechon Paksiw a recipe that is similar to Adobo.
Luzon Recipe Ingredients
- Cooking Oil
- Bay Leaf
- Left-over Roasted Pig
- Salt and pepper
- Oyster Sauce
- Brown sugar
- Unconsumed Roasted Pig sarsa
Visayan Recipe Ingredients
- Cooking Oil
- Leftover Lechon
- Soy Sauce
- Brown Sugar
- Bay leaves
- Whole pepper
Luzon seems more enticing and looks more like a better modification by looking at the ingredients. However, people in the Visayas pride on the essential element in Roasted Pig Paksiw, which is the Roasted Pig itself; as mentioned above, Cebu, which is the capital of the Visayas, has the most renowned Lechon.
Having the main gun in Filipino Roasted Pig is not enough to be safe from cooking mistakes. When it tastes terrible, it doesn’t taste excellent. Even if you have great ingredients, your Roasted Pig Paksiw won’t be the perfect possible Filipino Paksiw you could have when the recipe’s process is not thoroughly followed. Thus, below are some taste issues to fix.
The sauce is too sour
Although Filipino Paksiw is vinegar-based, when it’s too sour, it will just overpower the other flavors, especially Filipino Roasted Pig paksiw. Thus, if it’s too acidic, add sweetness to it. Add more sarsa to counteract the dominant sour taste.
The sauce is too sweet
It happens when there’s too much sarsa you put in your Filipino Roasted Pig Paksiw. To fix this, add vinegar and a pinch of salt until there is enough balance of flavors
Sometimes, Roasted Pig tends to be a little rubbery in texture. Thus, remove first the Pork from the pan, and deep fry them again to be crispy.
Tips in Cooking Lechon Paksiw
- Add liver spread. Adding ground liver or liver spread adds texture to your Roasted Pig Paksiw sauce. Also, it adds more flavor to it.
- Do not stir the mixture before it comes to a boil when cooking the vinegar. Stirring may cause an unpleasant robust and sharp smell or flavor to the recipe.
- Use Mang Tomas Sarsa, a bottled sarsa brand, as the substitute for Lechon sauce.
- If you want Roasted Pig Paksiw badly but you don’t have leftover Roasted Pig in the fridge, buy it at the nearest supermarket. (this is applicable when you are in the Philippines)
If you visit the Philippines and you happen to try Roasted Pig paksiw, and you want to bring home Filipino’s top Roasted Pig paksiw in your mother country for your loved ones there, but you don’t know how to buy them Roasted Pig Paksiw in a can. Although it’s not as delicious as the Roasted Pig Paksiw cooked at home, it might be a good starter. Just inform them that the homemade one is way better than it.
You can do this to roasted chicken as well. Cook the roasted chicken with the same ingredients as this meal. Besides, you can also combine roasted chicken or pig’s meat to make it even flavorful. The roasted chicken will give this meal an excellent set of flavors because the chicken skin is full of unique flavors that you will love. The roasted chicken’s skin is naturally soft, but if you want the chicken skin crispy, you can always fry it separately.
Best Serve With
This is just a modification to a well-loved Lechon, but this has established itself too already. However, despite its reputation as a great recipe, it still becomes better when pairing it with other types of recipes.
Steamed rice, to reiterate, is any recipe’s perfect carb. Just make sure you have a fish sauce with red chilies on the side for the dip.
Garlic Fried Rice
Sure, steamed rice is any viand’s partner, but garlic fried rice’s umami flavor is just perfect for you Roasted Pig Paksiw. If you are going to make your fried rice, here are some tips to perfect a bowl of stunning fried rice.
First, make sure that the rice you are going to use is at room temperature or cool enough. Not the one that is straight from the heat. The reason for that is to ensure that the rice will not clump once it is fried.
Next, ensure that all ingredients are ready because cooking this recipe happens in an instant. Your components and tools should be beyond reach to avoid any problems cooking.
Could you keep it simple as well? The beauty of a recipe is appreciated if the natural flavor is celebrated. You don’t need to add a lot of ingredients to make it unique. Just make sure to have basic spices like garlic, ginger, or scallions. For vegetables, you can add carrots or peas and Pork or beef for meat.
You can season it first before adding it to the fried rice for the pig’s meat or beef. Also, beef is more flavorful than pig’s meat. Choose depending on your preference.
Pancit maybe a good substitute for rice. It can be Pancit Bihon Guisado, Pancit Canton, or even Pancit bihon and Canton (mixed).
This small dried salted fish has the saltiness missing in your Roasted Pig Paksiw.
Instead of the regular eggs with a bland taste, why not go for the salted one. It goes well with your sweet and sour Lechon Paksiw.
There are lots of benefits a salted egg has. One includes cell regeneration. Aside from that, it also helps your metabolism to work better. It also has high protein content, so it is perfect for working out or on a diet.
Also, it lowers blood pressure preventing you from getting any heart diseases possible. Salted eggs are rich in Iron as well, perfect for avoiding anemia disorders. Surprisingly, it improves vision health as well as keeping you from getting any eye laser surgeries.
The antioxidants present in a salted egg keep your body from getting any cancer-causing compounds, and it keeps the immune system up and running as well. Also, the omega 3 in a salted egg keeps the brain healthy and functioning very well. In this sense, it is excellent to keep our kids eating this food for astounding brain growth and development.
This crispy pig’s rind recipe is a perfect partner to you, Lechon Paksiw. Although Lechon is also pig’s meat (crispy basically), when you dip Chicharon into your Lechon Paksiw sauce, you’ll see the difference.
Daing na Bangus
Don’t wait until you feel loathed you are eating. Always have Dried Milkfish on the side to be sure you’ll have a good dining experience ending.
This Pork with veggies in Shrimp paste has that perfect balance of sweetness and saltiness. It is useful to partner with you, sweet and sour Lechon paksiw.
Spicy sautéed shrimp paste
If you think the Pork in Lechon Paksiw is enough, instead of having binagoongan, just have sautéed Shrimp paste with red chilies on the side as a dip.
Crab and corn soup
To make your life easier, buy a packed soup powder. Dissolve it in boiling water, then stir until you achieve the right consistency. Then, add and break one egg and stir gently with a fork, and that’s it. This is hot and savory enough that it goes well with your Lechon Paksiw flavors.
having a decadent recipe or after being bloated, it’s always nice to sip a cup of hot tea.
Filipinos are known for their extreme cooking talent, which is one of the fruits of those kitchen magic. They are known to be flexible in the kitchen that they use anything available, still making the results out of this world. Recipes like this are one of the effects of how they value saving resources and creating something magical from scrap food.
Trying this on your kitchen is easy if you love it in an instant. We are glad that you are with us in this article to share with you all the beautiful ideas that we have for recipes like this. We hope we have helped you and enjoy your kitchen venture.
For more delicious recipe, visit Eat Like Pinoy!
Superb Lechon Paksiw
- 1 lb Pork Liempo cut
- 1 medium Onion cubed
- 4 cloves Garlic minced
- 1/2 tsp Crushed Pepper
- 1/2 cup Brown Sugar
- 1 pc Bay Leaf
- 1/2 cup Bread Crumbs
- 2 cups Cooking Oil
- 1/2 tsp Salt
- 6 cups Water
- 1 tbsp Vinegar
- Put the pork belly in a casserole with 6 cups of water together with salt.
- Simmer until the meat gets tender.
- Remove the meat and set aside the boiled water.
- Heat oil in pan. Then fry the pork liempo.
- After frying, slice the meat thinly.
- Put 3 cups of pork belly broth in a casserole and add the garlic, onion, bay leaf, brown sugar, vinegar, crushed pepper, and bread crumbs. Also, add the pork belly. Simmer for about 10 minutes.
- Serve hot.