Within the Philippines every big occasion or major occasions like weddings, birthdays, fiestas as well as family gatherings an entire spit roasted pig in the center from the dining room table is essential. These roasted pigs will always be the center of attention, a work of art inside a buffet table and everyone will queue up because of its crispy skin and favourite parts like belly and leg. Getting stated that whenever the party there's a lot of leftover meat from undesirable parts this then does not go near waste because these leftovers are split into the families that take part in the celebration like a takeaway. When the roast pig was huge then everyone may take home something but when not, just the celebrant’s nearest family people and buddies 're going enjoy these leftovers. What exactly will they use it? The reply is this recycled dish, the Lechon Paksiw.
Lechon Paksiw, meaning &"Lechon&" spit roasted pig and &"Paksiw&" to stew in vinegar, it’s the best name to explain the cooking process with this dish. Essentially the leftovers such as the bland meat and saturated soft skin is gradually simmered with bones in vinegar and lechon sauce the sweet and spicy liver gravy that always comes with the roast pig which ends for this fork tender meat in sweet, spicy and sour sauce. I understand bland roasted pig leftover, liver sauce and vinegar doesn't seem enticing but believe me whenever you combine these together it’s phenomenal.
Sometimes Filipinos long for this dish but we don’t wish to wait for big opportunity have remaining over roasted pig therefore we sometimes improvise by roasting pork within the oven or perhaps deep frying it to achieve that crackling pork skin texture and employ Mang Tomas Sauce rather. A really authentic Filipino dish that's a must apply for individuals who loves sweet and sour recipes.
- 1 small size pork leg roast, bone in (roughly 2.5 kg, fat content ought to be around 20-25% to create a better pork crackling)
- 1 large bottle Mang Tomas Sauce
- ½ cup vinegar
- ½ cup brown sugar
- ¼ cup soy sauce
- 2 cups water
- 1 tablespoons of peppercorns
- 4 computers dried bay leaves
- 6 cloves garlic clove, minced
- 1 large red onion, chopped
- fish sauce
- salt
- oil
- Pat dry the pork leg roast using sponges, rub salt throughout and put on the roasting pan skin side up. Bake the pork inside a preheated oven at 160C for 1½ hrs. Remove from oven then allow it to awesome.
- Bake pork again in 180C preheated oven for 30-45 minutes or until skin becomes crispy like lechon.
- Remove from oven, awesome it lower inside a wire rack then reduce bite sized cubes.
- Inside a pot add oil then saut garlic clove and onion for any minute.
- Add some cubed pork, the bone, water, vinegar, Mang Tomas sauce, soy sauce, sugar, peppercorn and bay leaves, provide a boil and simmer for forty-five minutes or until pork is fork tender and sauce is thick. Add water if required.
- Flavour with fish sauce and season with a lot of freshly ground pepper.