Lechon Paksiw Bisaya Style was what I cooked for lunch early today. My aunt gave us their lechon left overs because according to her, I am the only one who is matiyaga enough to recook lechon. So who am I to say no to a yummy blessing?
Recipe for Lechon Paksiw Bisaya Style
I grew up eating the lechon paksiw with liver sauce. Apparently, it is lutong Tagalog pala because when I asked my aunt about the liver sauce for the lechon left over she said there’s none because it is lechon cebu and it does not need that. And since I ran out of Mang Tomas, I just followed her rough instruction of how to cook Bisayang Lechon Paksiw which does not make use of liver sauce.
So for newbie cooking mamas who may want to try this lechon paksiw version, here’s a rough guide:
INGREDIENTS FOR LECHON PAKSIW BISAYA
- 500 – 700g left over lechon
- 1/2 Cup Vinegar
- 1/4 Cup Soy Sauce
- 1-2 Tbsp Brown Sugar
- 3-4 pcs Bay leaves
- Whole pepper
Cooking Procedure for easy lechon paksiw bisaya:
1. Chop the Lechon Paksiw into serving pieces except for the leg part.
2. In a mixing bowl, mix 1/2 cup of white vinegar, 1/4 cup of soy sauce, and 1-2 Tablespoons of brown sugar.
3. Put the lechon in a pot, and pour in the vinegar-soy-sugar mixture.
4. Add in bay leaves, and whole pepper.
5. Bring to a boil, then simmer for about 20-25 minutes until the sauce has been fully absorbed by the meat and the sauce has somehow reduced.
6. In another pot, drizzle some oil and transfer the lechon pieces — leaving out the sauce. Wait until the lechon pieces have rendered some fat.
7. Meanwhile, adjust the sauce taste level to your preference, before pouring it back to the lechon pieces.
8. Cook for about 3 minutes, and then it will be ready to serve.Enjoy!
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