Easy Lechon Paksiw With Mang Tomas Sauce
Easy Lechon Paksiw with Mang Tomas Sauce is a classic Filipino leftover lechon dish that turns roast pork into a rich, tangy, slightly sweet stew. You simmer chopped lechon in vinegar, soy sauce, garlic, onion, bay leaves, and a little sugar, then stir in Mang Tomas to make the sauce thicker, deeper, and extra savory.The result is tender pork with a glossy sauce that tastes bold and comforting. It is best served with hot rice and it is even better the next day after the flavors soak in.
Servings: 6 people
Calories: 450kcal
Equipment
- skillet or wok
Ingredients
- 6 cups leftover lechon chopped
- 1 cup Mang Tomas sauce
- ½ cup white cane vinegar
- ¼ tablespoon brown sugar
- 2 tablespoon oyster sauce
- 6 cloves garlic crushed
- 1 cup onion chopped
- 1 teaspoon whole peppercorns
- 2 bay leaves
- 1 cup water
Instructions
- Sauté Aromatics: Cook onion and garlic in a skillet or work over medium heat.6 cloves garlic, 1 cup onion
- Add Pork: Toss in the leftover lechon and let it brown slightly.6 cups leftover lechon
- Simmer the Sauce: Pour in vinegar, lechon sauce, brown sugar, and oyster sauce.1 cup Mang Tomas sauce, ½ cup white cane vinegar, ¼ tablespoon brown sugar, 2 tablespoon oyster sauce
- Season: Add bay leaves, black peppercorns, and a splash of water.1 teaspoon whole peppercorns, 2 bay leaves, 1 cup water
- Cook Low and Slow: Simmer for 30 minutes until the sauce thickens.
- Taste & Adjust: Add salt, sugar, or vinegar to balance flavors.
- Serve Hot: Enjoy with steaming rice!
Notes
- Let the vinegar simmer before stirring to prevent bitterness.
- Reheat gently to keep the meat tender.
- Freeze leftover lechon in portions. This makes it easy to defrost just enough for a quick lechon paksiw anytime!
Nutrition
Calories: 450kcal | Protein: 30g | Fat: 35g | Cholesterol: 100mg | Sodium: 150mg
