Heat oil in a pot. Add vinegar and water and bring to a boil, uncovered and without stirring, for about 3 to 5 minutes. Add lechon sauce and sugar. Stir. Add leftover lechon or lechon kawali and bay leaves. Lower heat, cover and continue to cook for about 15 to 20 minutes or until meat is tender. Add more water in ½ cup increments as needed.
What is lechon paksiw. Like the sweet and tangy pata recipe I posted yesterday, lechon paksiw is a Filipino-style dish stewed in vinegar and aromatics such as garlic, onions, peppercorns, and bay leaves. It’s traditionally made of chopped roast pork, usually from leftover lechon served the previous day for large parties.
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Chopped up lechon kawali, crispy pata, oven-roasted pork, or lechon manok are also great options to use. While this paksiw traditionally uses already-cooked meat, you can also start from scratch. Brown the pork and proceed with the recipe, adding more water or broth as needed to fully cook the meat.