Lechong Paksiw

Lechong Paksiw

• 1 small size pork leg roast, bone in (roughly 2.5 kg, fat content should be around 20-25% to make a better pork crackling)
• 1 large bottle Mang Tomas Sauce
• ½ cup vinegar
• ½ cup brown sugar
• ¼ cup soy sauce
• 2 cups water
• 1 tbsp peppercorns
• 4 pcs dried bay leaves
• 6 cloves garlic, minced
• 1 large red onion, chopped
• fish sauce
• salt
• oil

Cooking Instructions:

1. Pat dry the pork leg roast using paper towels, rub salt all over and place on a roasting pan skin side up. Bake the pork in a preheated oven at 160C for 1½ hrs. Remove from oven then let it cool.
2. Bake pork again in 180C preheated oven for 30 to 45 minutes or until skin becomes crispy like lechon.
3. Remove from oven, cool it down in a wire rack then cut into bite sized cubes.
4. In a pot add oil then sauté garlic and onion for a minute.
5. Add the cubed pork, the bone, water, vinegar, Mang Tomas sauce, soy sauce, sugar, peppercorn and bay leaves, bring to a boil and simmer for 45 minutes or until pork is fork tender and sauce is thick. Add water if necessary.
6. Flavour with fish sauce and season with lots of freshly ground black pepper.

source : Ang Sarap

Pork Lechon Paksiw

Pork Lechon Paksiw

• 3 cups leftover chunks of lechon
• 1-2 cups Mang Tomas Lechon Sauce
• 1/3 cup brown sugar
• 1 tbsp minced garlic
• 1 medium onion sliced
• 1/4 cup vinegar
• 2-3 pieces bay leaf
• 2 tbsp cooking oil
• 1 tbsp black peppercorn (optional)
• salt and pepper to taste

Cooking Instructions:

• In a stock pot, heat oil and saute garlic and onion. 
• Pour over leftover meat and stir fry for 3-5 minutes allowing the garlic and onion flavor to be absorbed. 
• Add the rest of the ingredients and bring to a boil. 
• Lower heat to simmer for about 20-30 minutes.

Hot Tip:

• If for any reason you can't use Mang Tomas Lechon Sauce or any other liver sauce, then use soy sauce as a substitute.

Source: Lahat Sarap

Paksiw na Isda

Paksiw na Isda

1 Pompano, cleaned
1 med. sized ampalaya (bitter melon)
1 onion, sliced
1/2 - 1/3 c. vinegar
1 1/2 c. salt water
1 piece ginger, crushed
Eggplant, optional, sliced
1-2 hot peppers, optional

Cooking Instructions:

1. Cover the fish with vinegar, salt water, onion and ginger. 
2. Bring to a boil; then add ampalaya (bitter melon), eggplant, and hot pepper. Do not stir. 
3. Cook until ampalya (bitter melon) and eggplant are done.

source : filipino village