Have any left over lechon baboy? This is the best ’scavenged’ dish you can prepare. Paksiw na lechon is a dish made from lechon baboy and lechon sauce. This is a mostly seen as a dish just after a big feast or celebrations because most lechon baboy left overs are being cooked into a delicious dish of Paksiw na Lechon.
Here’s how you should make it.
Cooking Information:
- Estimated Time: 30 minutes
Ingredients:
- Around 1 kilo of pork lechon
- 1 cup lechon sauce or Mang Tomas
- 1 cup vinegar
- 1/2 cup brown sugar
- 1 tablespoon peppercorn or paminta
- 1 tablespoon salt
- 4 cloves garlic, crushed
- 1/2 cup dried oregano
- 1 cup of water
Procedure:
- Chop lechon into small pieces. Preferably 1 inch in width.
- Place in a pan then add all the ingredients wait until it boils
- Simmer until the sauce thickens and the lechon skin softens
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Fried pork sautéed in garlic and onions. It’s the Filipino man’s favorite breakfast. It is best served with fresh egg on top, with kalamansi and some chili.
Here is a recipe I have prepared for you filipino food recipe fanatics who want to try out Pork Sisig.
Cooking Time:
- Estimated Time: 45 minutes
Ingredients:
- 1 1/2 kilo pork head
- 1/4 cup grilled liver, diced
- 2 small onions, minced
- 2 pieces red pepper, minced
- 1 head garlic, minced
- 6 pieces hot chili pepper, minced
- 2 tablespoons oil
- 1 cup vinegar
- 1 1/2 tablespoons liquid seasoning
- 1 teaspoon black pepper
- 1 teaspoon brown sugar
- 1 cup beef broth
Procedure:
- Grill pork head to remove hair.
- Boil the pork head until it is tender enough to chop.
- Take out all the meat and dice.
- In a pan, heat oil and sauté garlic, onion, red pepper, pork meat and liver.
- Pour in liquid seasoning, black pepper and brown sugar.
- Pour in beef broth and heat until meat is tender.
- Add in chili pepper before serving.
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