Lechon Paksiw (aka Roasted Suckling Pig Stewed in Spices & Vinegar)

SaigonDeManila By SaigonDeManila, 13th Jan 2015 | Follow this author | RSS Feed
Posted in Wikinut>Guides>Recipes>Other

An up-close and personal experience in cooking one national recipe from my native Philippines.

Hangin' over and takin' over.

If more of us valued food and cheer and song above hoarded gold, it would be a merrier world."
-J.R.R. Tolkien On A Delicious Leftover Recipe

Oh what calorie galore again after the long holidays of December! January is the start of food events everywhere at least on Christendom populace due to the return of festivals from Patron Saints aside to family events from ever growing relatives. This First month returning from vacation means a bountiful plates ahead . So what's the best recipe to recycle great food available to melt our voracious gourmet soul specifically for that menacing brother of Ms.Piggy? It's " Lechon Paksiw" a type of Filipino recipe or food that tastes heavenly spice, sweet and yes divinely sour.

Yesterday me and my wife attended a Filipino community "birthday party" most just arrived on their flight coming from our country of origin Philippines. The star of the feast is no other than a "Lechon de leche" ( a 7-10 kilogram roasted sucking pig). If my memory is right it's been 12 months ago since I last tasted one. To cut the story short even with all the other viands on the food table miraculously some left over including the head stood to its last stand. The God of the kitchen must have heard my wishful thinking and the gracious host gave it to us knowing I some trick on my oiled sleeves to make it more palatable the next day.

The Recipe

Today, I had the privilege to cook it as Lechon Paksiw. Since am not really into recipe article I can only tell the main ingredients sans the "secret ingredient".
Lechon Paksiw Ingredients:

Cooking oil
1 kilo pork lechon or leftover (roasted pig)
4 cloves of garlic (crushed)
1 sliced onion
1/2 cup vinegar
1 teaspoon salt
1 teaspoon whole pepper (or bay leaf with whole pepper aka Laurel)
1 teaspoon soy sauce
1 cup of water
Branded " Sarsa" or roasted pig sauce (an instant breadcrumbs, liver et al)
As the title connotes this is cooked with vinegar as its main ingredient.Saute the spice before the chopped leftover meats, stirred a few minutes and add seasoning before the vinegar and after few minutes add the preferred sauce (home made or ready made). Some would add tinge of cinnamon and thyme for a delicious twist and I would say it is regionally varies, even homemade "acharra" is optional. The best part of this food just like it's original form is the skin, however, I ranked the tongue as 2nd to none.

For some great tasting happy ending this is also best served in a popular branded cola.

How about you guys? Had you tried a Lechon Paksiw lately?


Image credits: First image form Wikicommons, 2nd Image from personal original files.

Tags

Asian Food, Festivals, Fiesta, Food, Gourmet, Holidays, Mexican Food, Philippines, Philippines Pride, Recipe, Roasting, Traditional Food

Meet the author

author avatar SaigonDeManila
Dear friends and foes: I am a teacher, a poet, an artist, self-published author on art & poetry, CSN Life Skill coach and an international marketer.

See my archives @ edgardecastro.blogspot.co.id

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