Lechon Paksiw

I made oven-roasted lechon a few days ago, and of course what would follow but ol' reliable lechon paksiw? Hubby loved it so much that he almost inhaled it. 

Technically, paksiw is meat or fish cooked in vinegar and garlic. The addition of lechon sauce in this recipe is a yummy bonus - it keeps the meat moist and juicy, plus, you put to use the left-over sauce that goes so well with the lechon.
 

What you need:

1 pound cooked lechon, chopped
3/4 cup all-purpose sauce (I used Mang Tomas)
1/2 head of garlic, crushed
1/4 cup vinegar
1 medium onion, sliced
1/4 cup soy sauce
1/2 cup brown sugar
1/2 cup beef broth
1 bay leaf
1 teaspoon whole peppercorns
1/2 tablespoon canola oil


What to do:

Heat the canola oil in a skillet over medium-high heat. Add the onions and garlic and saute for about a minute. Add the rest of the ingredients, except the all-purpose sauce. Mix well. Reduce heat to low and let simmer for about 10 minutes, then add the all-purpose sauce. Cook for another 5 minutes, then serve with hot steamed rice.



Tips, Tricks and Tweaks:

1. If you want a saucy paksiw, add more broth.
2. Tweak the ingredients according to your preference - if you find this recipe a tad too sweet, lessen the sugar or add more broth. If you want it spicier, add more peppercorns.
3. Use real lechon sauce if available!