How to Cook Lechon Paksiw: A Delicious Filipino Dish

Lechon paksiw is a popular Filipino dish and a great way to repurpose leftover lechon. The dish is easy to make and packs a ton of flavor. In this article, we’ll go over the ingredients, step-by-step instructions, and tips to make the perfect lechon paksiw.


Lechon paksiw is a dish that originated in the Philippines. It is a sweet and sour dish made with leftover lechon (roast pig). The dish is made by simmering the lechon in a mixture of vinegar, soy sauce, sugar, and spices. The dish is usually served with rice or bread and is a favorite at family gatherings and special occasions.


To make lechon paksiw, you will need the following ingredients:

  • 1 kilo leftover lechon
  • 1 cup vinegar
  • 1 cup water
  • 1 cup brown sugar
  • 1 cup soy sauce
  • 2-3 pieces bay leaves
  • 1 head garlic, minced
  • 1 onion, chopped
  • 1 teaspoon peppercorns
  • Salt to taste

The ingredients for lechon paksiw are readily available in most grocery stores. If you don’t have leftover lechon, you can use pork belly or pork shoulder. The dish is best made with leftover lechon because it has already been seasoned and is very flavorful.

Cooking the Lechon

Preparation of the Lechon Meat

Before cooking the lechon, you need to prepare the meat. If the lechon is cold, warm it up in the microwave for a few minutes or steam it until it is heated through. Once the lechon is warmed up, shred it into bite-size pieces using your hands or a fork. Make sure to remove large bones and pieces of skin.

Cooking the Lechon Meat

In a large pot, sauté the garlic and onion until they are soft and fragrant. Then, add the shredded lechon and sauté for a few minutes until the meat is browned. Add the vinegar, water, soy sauce, brown sugar, bay leaves, and peppercorns. Stir the mixture until the sugar is dissolved and bring it to a boil. Reduce the heat to low and let it simmer for 30-45 minutes until the sauce has thickened and the meat is tender. Add salt to taste.

Making the Sauce

Creation of the Sauce

The sauce is the heart of lechon paksiw. To make the sauce, combine the vinegar, soy sauce, brown sugar, bay leaves, and peppercorns in a bowl. Mix the ingredients until the sugar is dissolved.

Cooking the Sauce

In a large pot, sauté the garlic and onion until they are soft and fragrant. Add the mixed ingredients and bring the mixture to a boil. Reduce the heat to low and let it simmer for 10-15 minutes until the sauce has thickened.

The sauce can be adjusted to your taste. If you prefer it sweeter, add more sugar. If you prefer it sour, add more vinegar. Once the sauce is done, set it aside until you are ready to mix it with the lechon.

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