This is probably the shortest recipe I have posted here. Simple and so easy to make. Great for meals accompanied by salad or a vegetable dish. Lechon means a roast, while paksiw is a Filipino cooking method of stewing meat in vinegar. This dish is more or less a way of recycling pork lechon using the roasted meat and its accompanying liver sauce. Although for me this is the only thing I wait for in a pork lechon. I'm not really fond of the roast itself.
When we moved to HongKong, I looked for a substitute for the Filipino pork lechon and found a worthy one in the regular Chinese roasted pork. I have to adjust the soy sauce of course because the Chinese version is much saltier than the home variety. So in case you're using the regular lechon, double the soy sauce measurements. I used the Mang Tomas brand of regular liver sauce. They have the spicier version as well which you can use to give it a little kick.
500 g Chinese roast pork - cut into roughly 1-inch cubes
2/3 cup lechon liver sauce
1/3 cup vinegar
1/2 - 1 Tbsp dark soy sauce
1 Tbsp firmly packed brown sugar
2 tsp minced garlic
1/2 tsp peppercorns
2 bay leaves
1/2 cup water
- Mix all ingredients in a saucepan (preferably non-metal).
- Bring to a boil. Turn down heat to low and simmer for about 40 minutes or until meat is very tender.