On my trip to Cebu last may, JP’s Mom had lechon packed for me to take back to Singapore. Now, all that talk about Cebu’s Lechon being the best roasted pig you will taste is, to my mind, true! Which is why I had a little anxiety over realizing that I cannot possibly finish all this lechon by myself.
I did a little bit of research online and found a couple of recipes for lechon paksiw. I think this one was very good.
Ingredients
4 lbs leftover Lechon or Lechon kawali
3 cups Lechon sauce (follow the link for our homemade authentic Lechon sauce recipe)
2 cups beef stock
6 cloves garlic, crushed
2 large onions, chopped
1 teaspoon whole peppercorn
8 pieces dried bay leaves
1/2 cup soy sauce
3/4 cups vinegar
3/4 cups sugar
salt to taste
This is the lechon I had to work with. I cut it up into smaller pieces. Then simply follow the instructions on the site.
It doesn’t look very pretty while its’ cooking, but I promise this will turn out so yummy!
Unfortunately, I wasn’t able to take a photo of the finished product. But I can say it was delicious. I packed it in separate containers to give away to our friends who live at JP’s building.
