Are you craving a truly delicious and authentic Filipino dish? Look no further! This Lechon Paksiw recipe, featuring the iconic Mang Tomas sauce, is a guaranteed crowd-pleaser. It's a fantastic way to transform leftover lechon (roasted pig) into a flavorful and satisfying meal, but you can also use readily available pork belly for a similar, albeit slightly different, experience. This recipe is perfect for those busy weeknights – it’s surprisingly quick, incredibly easy, and packed with that unforgettable Filipino taste. Get ready for a culinary adventure!
Ingredients:
- 1 lb leftover lechon (roasted pig) or pork belly, sliced into bite-sized pieces
- 1/2 cup Mang Tomas All Purpose Sauce
- 1/4 cup soy sauce
- 1/4 cup cane vinegar
- 2 tablespoons water
- 1 tablespoon brown sugar
- 1 medium onion, sliced
- 2 cloves garlic, minced
- 1-2 bay leaves
- 1-2 pcs. siling labuyo (bird's eye chili), sliced (optional, adjust to your spice preference)
- 1 cup water or chicken broth (for desired consistency)
- Cooking oil
Instructions:
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Sauté Aromatics: Heat a tablespoon of cooking oil in a pan or pot over medium heat. Sauté the sliced onions and minced garlic until softened and fragrant. This step builds the foundation of flavor for your paksiw.
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Brown the Lechon/Pork: Add the lechon or pork belly slices to the pan and cook until lightly browned on all sides. This step helps to develop a richer flavor and better texture.
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Simmer in the Sauce: Pour in the Mang Tomas sauce, soy sauce, cane vinegar, brown sugar, bay leaves, and siling labuyo (if using). Stir well to combine all the ingredients.
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Add Liquid and Simmer: Add 1 cup of water or chicken broth. Bring the mixture to a simmer, then reduce the heat to low, cover, and let it simmer for 15-20 minutes, or until the sauce has thickened slightly and the flavors have melded beautifully. You can adjust the amount of water to achieve your desired consistency.
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Taste and Adjust: Before serving, taste the paksiw and adjust the seasoning according to your preference. You might want to add more soy sauce for saltiness, vinegar for tanginess, or sugar for sweetness.
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Serve and Enjoy: Once cooked, serve your Lechon Paksiw hot with steamed rice. This dish is best enjoyed immediately, but leftovers can be stored in the refrigerator for up to 3 days.
Cooking Tips for the Best Lechon Paksiw:
- Don't overcrowd the pan: Ensure you have enough space in your pan to brown the lechon/pork properly. Work in batches if necessary.
- Adjust the spice level: The amount of siling labuyo is entirely up to your preference. Start with one and add more if you like it spicier.
- Use good quality ingredients: Using high-quality lechon or pork belly and Mang Tomas sauce will significantly enhance the flavor of your dish.
Variations:
- Add vegetables: For a heartier meal, add vegetables like potatoes, carrots, or green beans during the last 10 minutes of cooking.
- Use different vinegar: Feel free to experiment with different types of vinegar, such as apple cider vinegar or coconut vinegar, for a unique flavor profile.
- Add other aromatics: Experiment with adding ginger, patis (fish sauce), or even a touch of ground pepper for a more complex flavor.
Nutritional Information (Approximate per serving, using pork belly):
This will vary depending on the exact ingredients and portion sizes. For a more precise calculation, consider using a nutrition calculator and entering your specific ingredients. Generally, expect it to be a moderate source of protein and fat.
This Lechon Paksiw recipe is a fantastic example of quick dinner ideas and healthy meals, showcasing the beauty of homemade cooking. It's a delicious dish that’s easy to make, leaving you with more time to enjoy the amazing flavors of the Philippines. Enjoy!