Paksiw na Lechon

Ingredients

• 1 kilogram leftover lechon (roast pig), chopped into serving pieces
• 1/2 cup vinegar
• 1/2 cup water
• 1/2 cup soy sauce
• 1/2 cup brown sugar
• 1 head garlic, minced
• 1 onion, chopped
• 2 pieces dried bay leaves
• 1 teaspoon peppercorns
• Salt to taste

Instructions

1. In a large pot, combine vinegar, water, soy sauce, and brown sugar. Bring to a boil.
2. Add garlic, onion, bay leaves, and peppercorns. Let it simmer for 5 minutes.
3. Add the chopped lechon and let it simmer for another 10 minutes.
4. Add salt to taste.
5. Serve hot with steamed rice.

Note: You can also add sliced green chili peppers to add a little bit of heat to the dish. Additionally, you can use leftover lechon kawali (deep-fried pork belly) if lechon is not available.

Regional Variations

Paksiw na Lechon is a Filipino dish made from leftover roasted pig, also known as lechon. The dish is made by cooking the leftover lechon in a mixture of vinegar, soy sauce, garlic, onion, and other spices.

The history of Paksiw na Lechon can be traced back to the Philippines' Spanish colonial period, where lechon was a staple food during celebrations and special occasions. As the tradition of roasting a whole pig evolved, so did the idea of using the leftover meat to create a new dish.

Paksiw na Lechon is commonly enjoyed all over the Philippines, but there are regional variations in terms of the ingredients used. In some parts of the country, the dish is made with coconut milk, which gives it a creamy and rich flavor. In other regions, tomatoes and peppers are added to the mix to add a touch of sweetness and spiciness.

Some variations of the dish also include other ingredients like banana blossoms, taro leaves, and other vegetables. These variations give the dish a unique flavor and texture that is specific to each region. Despite the different variations, the dish remains a popular way to enjoy leftover lechon, and is often served during family gatherings and special occasions.