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Lechon paksiw (Filipino pork stew)

Name: Lechon paksiw (Filipino pork stew) recipe
Yield: 4
Ingredients: 40.00 ml extra virgin olive oil; 1 large onion, chopped; 9 garlic cloves, finely chopped; 1kg leftover roast pork, cut into 3cm chunks; 300ml white wine vinegar; 250ml tomato sauce; 4 fresh bay leaves; Garlic rice (see recipe notes), sliced long green shallots and fried eggs, to serve

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by Ross Magnaye

CHEF

Dec 25, 2023

"Nothing is better than a lechon paksiw when you’re hungover after Christmas Day. It’s warm, hearty and absolutely delicious!” You can make this from leftover lechon (Filipino roasted pork) – find the recipe here.

2 tbs extra virgin olive oil
1 large onion, chopped
9 garlic cloves, finely chopped
1kg leftover roast pork, cut into 3cm chunks
300ml white wine vinegar
1 cup (250ml) Mang Tomas all-purpose sauce (see recipe notes)
4 fresh bay leaves
Garlic rice (see recipe notes), sliced long green shallots and fried eggs, to serve

Method

1.

Heat oil in a large saucepan over medium-high heat. Cook onion and garlic for 2 minutes, stirring occasionally, until softened, then add roast pork and cook, stirring, for 1 minute to coat.
2.

Add vinegar, Mang Tomas, bay leaves and enough water (about 1/2 cup) until pork is coated in sauce. Season generously with freshly ground black pepper. Stir well then check seasoning; you’re looking for salty, sweet and sour. Reduce heat to medium-low and simmer, stirring occasionally, for 30 minutes or until pork is super tender.
3.

Serve with garlic rice, shallot and fried egg.

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Recipe Notes

Mang Tomas is a sweet and tangy Filipino sauce, available from Filipino and Asian grocers. To make garlic rice, simply fry thinly sliced garlic in oil in a large frypan, then set the crispy garlic aside and stir-fry leftover cooked rice in the fragrant oil. To serve, toss the crispy garlic through the rice and season to taste.