Lechon Paksiw Recipe: Turn Leftover Roast Pig Into a Rich Stew
Leftover lechon becomes a tangy, savoury stew in under an hour. Here is our lechon paksiw recipe, Cebu style and Manila style.
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This lechon paksiw recipe turns leftover roast pig into a tangy, slightly sweet stew simmered in vinegar, soy sauce, garlic and spices. It takes less than an hour and is one of the best reasons to buy a little more lechon than you need. Below you will find the full ingredients, step-by-step instructions, and versions with and without lechon sauce.
What is lechon in English?
Lechon in English is roast pig, usually a whole roasted pig or suckling pig cooked over charcoal until the skin turns crisp and golden. The word comes from Spanish. In the Philippines, lechon baboy means roast pork (pig), while lechon manok means rotisserie chicken.
Paksiw is a Filipino cooking method in which meat or fish is simmered in vinegar. So paksiw na lechon simply means "roast pig stewed in vinegar". It was born as a smart way to use leftovers after fiestas, birthdays and Christmas parties, and many families now love it as much as the lechon itself.
Cebu lechon is famous for being stuffed with herbs and seasoned so well that it needs no sauce. Learn more in our guide to Cebu lechon and its secret stuffing.
Lechon paksiw recipe: with or without lechon sauce?
There are two main styles, and both are delicious.
| Style | Where it is popular | Key ingredient | Flavour |
|---|---|---|---|
| With lechon sauce | Luzon, especially Manila | Bottled liver-based lechon sauce | Thick, sweet, savoury gravy |
| Without lechon sauce | Cebu and much of the Visayas | Extra garlic, onion, a little sugar, lechon stuffing | Lighter, tangier, more aromatic |
In Manila, roast pig is usually served with a sweet liver sauce, so the leftover sauce goes straight into the paksiw and makes it thick and glossy. In Cebu, lechon is eaten without sauce, so cooks rely on vinegar, soy sauce and the herbs stuffed inside the pig, such as lemongrass and garlic. This recipe gives you both options.
Ingredients
- 1 kg leftover lechon (roast pig), skin, meat and some bones, cut into serving pieces
- 1/2 cup cane vinegar or coconut vinegar
- 1/4 cup soy sauce
- 1 1/2 cups water
- 1 head garlic, peeled and crushed
- 1 large onion, sliced
- 3 dried bay leaves
- 1 teaspoon whole black peppercorns
- 2 to 3 tablespoons brown sugar, adjusted to taste
- 1/2 cup lechon sauce (optional, Manila style)
- A handful of leftover lechon stuffing such as lemongrass and garlic (optional, Cebu style)
- 1 tablespoon cooking oil
- Salt to taste
- Chopped spring onions for garnish (optional)
Instructions
- Cut the leftover lechon into bite-sized pieces. Keep the bones, as they add flavour to the sauce.
- Heat the oil in a heavy pot over medium heat. Sauté the garlic until fragrant and lightly golden, then add the onion and cook until soft.
- Add the lechon pieces and stir for 2 to 3 minutes so they absorb the garlic and onion flavour.
- Pour in the water, soy sauce and vinegar. Do not stir after adding the vinegar. Let it come to a boil uncovered for about 5 minutes to cook off the sharp raw-vinegar taste.
- Add the bay leaves, peppercorns and brown sugar. If you are cooking Cebu style, add the leftover lemongrass and stuffing now.
- Lower the heat, cover and simmer for 30 to 40 minutes, stirring occasionally, until the meat is very tender and the liquid has reduced by about half.
- For the Manila-style version, stir in the lechon sauce during the last 10 minutes and let the stew thicken.
- Taste and adjust. Add more sugar if it is too sour, a splash of vinegar if it is too sweet, or salt if needed.
- Remove the lemongrass stalks and bay leaves, garnish with spring onions and serve hot with plenty of steamed rice or puso (hanging rice).
Tips for the best paksiw na lechon
Do not stir the vinegar too early
This is the golden rule of any Filipino paksiw. Let the vinegar boil uncovered for a few minutes before stirring. Many cooks believe this prevents the dish from tasting raw and harsh.
Balance sour, salty and sweet
Good lechon paksiw is tangy but not puckering, savoury but not too salty, and gently sweet. Leftover lechon is already seasoned, so add salt only at the end.
Use the bones and fat
The bones, fat and bits of skin melt into the sauce and give it body. Do not trim away all the fat unless you want a much lighter dish.
Make it a day ahead
Like adobo, lechon paksiw tastes even better the next day once the flavours settle. Store it in the fridge in a covered container and reheat gently. If you enjoy vinegar-braised dishes, try our chicken and pork adobo recipe too.
Lechon baboy sauce recipe (quick homemade version)
If you want the Manila-style version but have no bottled sauce, you can make a simple substitute. Sauté 2 cloves of minced garlic and half a minced onion in oil, add about 1/4 cup mashed cooked pork or chicken liver (or a few tablespoons of liver spread), 1/2 cup water, 2 tablespoons vinegar, 2 to 3 tablespoons brown sugar, salt and pepper. Simmer, then thicken with a few tablespoons of breadcrumbs until it coats a spoon.
Stir this into the paksiw during the last 10 minutes, exactly as you would the bottled sauce.
How much lechon do you need?
| Leftover lechon | Vinegar | Soy sauce | Water | Servings |
|---|---|---|---|---|
| 500 g | 1/4 cup | 2 tbsp | 3/4 cup | 3 |
| 1 kg | 1/2 cup | 1/4 cup | 1 1/2 cups | 6 |
| 2 kg | 1 cup | 1/2 cup | 3 cups | 10 to 12 |
Adjust sugar and vinegar to taste, as every lechon is seasoned differently.
Storage and reheating
Lechon paksiw keeps well in the refrigerator for about 3 to 4 days in a sealed container. The vinegar helps, but it is still a meat dish, so always reheat it until it is piping hot all the way through.
Frequently Asked Questions
What is lechon in English?
Lechon in English means roast pig, usually a whole pig or suckling pig roasted over charcoal until the skin is crisp. Lechon baboy specifically means roast pork, while lechon manok is roast chicken.
Can I make lechon paksiw without lechon sauce?
Yes. Cebu-style lechon paksiw is made without lechon sauce, using vinegar, soy sauce, garlic, onion, a little sugar and the herbs from the lechon stuffing. It is lighter and tangier than the Manila version.
What are the ingredients of lechon paksiw?
The basic ingredients are leftover lechon, vinegar, soy sauce, water, garlic, onion, bay leaves, peppercorns and brown sugar. Lechon sauce is optional and gives a thicker, sweeter gravy.
How long does it take to cook lechon paksiw?
About 45 minutes of cooking after 15 minutes of preparation. Simmer until the meat is tender and the sauce has reduced by about half.
Can I use lechon kawali or lechon manok instead?
Yes. Leftover lechon kawali (crispy fried pork belly) works very well, and leftover roast chicken can be cooked the same way with a shorter simmering time.
