Lechon Paksiw

Lechon Paksiw


Ingredients:
2 lbs leftover Lechon
1 1/2 cups Lechon sauce
1 cup pork/beef stock
3 cloves garlic, crushed
1 large onion, chopped
1/2 tsp whole peppercorn
4 pcs dried bay leaves
1/4 cup soy sauce
1/3 cup vinegar
3/4 cups sugar
salt to taste
a dash of cinnamon

Instructions:
Heat a cooking pot and pour-in the pork/beef stock. Bring to a boil.
Put-in the garlic and onions then cook until the texture becomes soft.
Add the whole peppercorns, dried bay leaves, and soy sauce.
Put-in the leftover Lechon, and simmer for 30 to 35 minutes.
Add the vinegar, and bring to a boil. Simmer for 10 minutes.
Add the sugar, cinnamon, and Lechon sauce, then simmer for another 5 minutes.
Dash-in some salt to taste, then stir.
Turn off the heat and transfer to a serving plate.
Serve hot with rice. Share and Enjoy!!

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(Homemade) Lechon Sauce

Ingredients:
1/2 pound chicken liver or 1 cup liver paté
1/2 cup apple cider vinegar
3 tablespoons finely minced garlic
1 cup finely minced onion
1 cup bread crumbs
3 tbsp brown sugar
salt and freshly ground pepper to taste
1 cup water

Instructions:
Heat pan with oil and saute garlic and chopped onions until soft. Add the liver paté, stir and cook for about 5 minutes.
Mix in the apple cider vinegar and brown sugar. Stir until the sugar is dissolved.
Add water and breadcrumbs, stir and simmer for a few minutes.
Season with salt and pepper.
Remove from heat and let cool for a few minutes.
Pour the sauce into a blender and process until smooth.
Serve with Lechon.

Tip:

Instead of buying a tin of paté  you can choose to cook you own chicken or pork liver. See recipe below:

(Homemade) Liver Paté

Ingredients:

3 cups water 

1 pound chicken/pork liver 

1 onion, thinly sliced 

1/4 cup chopped onion 

3 tablespoons cooking sherry 

3/4 cup butter, softened 

1/4 tsp salt 

1/4 tsp ground black pepper 

1/8 tsp ground mace 

Instructions:

In a medium saucepan, combine water, chicken liver, and onions.

Bring to a boil, reduce heat to low, and cover.

Simmer for about 20 minutes, or until liver is cooked and tender.

Remove from heat, drain, and discard onions. *Remove and discard any hard portions of the liver.

Place cooked liver in a blender or food processor, and process until smooth.

Add chopped onions, sherry, butter, salt, black pepper, and mace; pulse to blend.

With hands lightly greased, form paté mixture into a mound, and place on a serving platter.
Chill for 1 hour before serving.