Lechon Paksiw (Pork Roast Leftovers in Sweet and Sour Sauce)
If you have ever hosted a true Filipino party whether it be a birthday, wedding or a community fiesta (feast) then you would know that a party is never complete without Roast Pig or Roast Suckling Pig. Oftentimes in these occasions there will be many leftovers of the roast pig mainly around the spine area, ribs and head. This is a great way to economize and reinvent a dish served for yet another day or two.
Source and licence
"Lechon Paksiw (Pork Roast Leftovers in Sweet and Sour Sauce)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Lechon_Paksiw_(Pork_Roast_Leftovers_in_Sweet_and_Sour_Sauce), revision 4506562), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Lechon_Paksiw_(Pork_Roast_Leftovers_in_Sweet_and_Sour_Sauce)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4506562
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
- 1–3 lbs roast pork leftovers
- 6–12 cups water
- ½ cup cane vinegar
- ⅓ cup soy sauce
- 1–2 cups liver sauce
- 1 head of garlic, cloves crushed
- 1–2 tbsp coarse black pepper
- 1–2 tbsp brown sugar
- 1 banana blossom
- ½ cup corn starch (mixed with ½ cup water)
- 1 bay leaf
Method
- In a large pot, heat 12 cups of water to a brisk boil on high heat.
- Reduce heat to low.
- Add in roast pork leftovers, and all dry ingredients (garlic, black pepper, brown sugar, banana blossom, bay leaf), allow to sit for 30 minutes.
- Once all pieces of the leftover pork is tender (almost falling off the bone), add in vinegar, liver sauce and soy sauce. Let sit for 15 minutes.
- Add in diluted cornstarch to thicken sauce.