Hubby and I were craving for lechong paksiw. Since we are not eating rice and fatty foods on dinner, eating lechong paksiw once in a while won’t affect much of our diet. Lechong paksiw is roasted pig cooked in thick sweet and sour liver sauce. You can also use lechong kawali (deep fried pork belly) if roasted pig is not available.
Hubby and I bought roasted pig in the market. I prefer to use a freshly cooked roasted pig for the meat is more tender and still juicy. I cooked lechong paksiw which is just as good and we forgot that we are on a diet.
1/2 kg. roasted pig with skin (cut into serving size)
1/2 cup vinegar
1 cup water
1 cup thick liver sauce (you can use the sauce
provided or Mang Tomas)
1/4 cup brown sugar
5 cloves garlic (minced)
1/2 tsp. peppercorn
bay leaf (optional)
Mix together the above ingredients in a skillet except for the bay leaf. Let simmer until meat is tender then add the bay leaf.
Tip: For best result, use freshly cooked or one day old roasted pig.