Paksiw na Lechon
- 2 tbsp cooking oil
- 4 cloves garlic, minced
- 1 white onion, chopped
- 1 kg lechon
- 2.5 cups lechon sauce (liver sauce)
- 2 cup water
- 2 bay leaf
- 1 tsp peppercorns
- 2 tbsp soy sauce
- 2 tbsp brown sugar
- 1/2 cup vinegar
- 1 tbsp patis
- Heat oil in a pot and sauté garlic and onion for a minute.
- Add your lechon pieces, water, lechon sauce, soy sauce, brown sugar, peppercorn, and bay leaves.
- Bring to a boil and simmer for 10 minutes or until pork is tender and sauce is thick. Add water if necessary.
- Pour in the vinegar and don’t stir. Bring to a boil and simmer for another 10 minutes before stirring.
- Season with fish sauce and serve with lots of steamed rice.