Lechon (known as roasted pig) will never be out on every Holiday season. But we know that there will be left overs of it after the holiday season. So here is a simple and delicious recipe to create a Lechon paksiw in which the ordinary lechon will be transform into an extra ordinary dish because of the sweet and spices of the sauce and the tenderness of pork meat and pork skin.

What you just need are sugar, vinegar and pepper and Voila!! A delicious dish now is ready to serve and best partner with steamed rice.



1 kg. Lechon (chopped)
1/4 cup of sugar
1/2 cup of vinegar
1 pinch of salt
2 onions (chopped)
1 clove of garlic (minced)
1 cup of Mang Tomas liver sauce
2 tbsp of powdered pepper
2 tbsp of black pepper
laurel leaves
1 cup of water


1. Combine all the ingredients on a wok. Put the lechon, vinegar, sugar, garlic, onions, water and everything.

2. Turn on the stove in a medium heat and wait for it to boil.

3. Turn the heat down and simmer for 15 minutes until the lechon skin is tender and the liquid has reduced into half.

4. Serve it with rice.

Take note:
  • Take out the bay leaf when serving so no one will choke on it.
  • Do not stir the vinegar mixture in Step #1 so the vinegar will not taste fresh and very tangy.
  • This dish, just like anything cooked with vinegar, tastes better the following day, so don't worry if you have leftovers in the refrigerator.
  • You could also do a lechon-manok version of this dish, just cut the roasted chicken in serving sizes, but do not braise for so long as roasted chicken are already very tender and they will look more like pulled meat rather than paksiw.