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INGREDIENTS:
3-4 lbs left over lechon
1/2 cup vinegar
1 cup water
2 1/4 cups liver sauce or Sarsa ni Mang Thomas
1/4 cup soy sauce
1 tsp salt
3/4 cup brown sugar
1/2 tbsp whole peppercorn
1 head garlic, minced
1/2 cup banana flowers / lily flowers
HOW TO COOK LECHON PAKSIW:
Chop lechon into small serving pieces.
Transfer in a wok and add all the ingredients.
Boil.
Lower heat and simmer until lechon skin becomes very soft and sauce thickens.
Best served with hot rice.
Enjoy!
3-4 lbs left over lechon
1/2 cup vinegar
1 cup water
2 1/4 cups liver sauce or Sarsa ni Mang Thomas
1/4 cup soy sauce
1 tsp salt
3/4 cup brown sugar
1/2 tbsp whole peppercorn
1 head garlic, minced
1/2 cup banana flowers / lily flowers
HOW TO COOK LECHON PAKSIW:
Chop lechon into small serving pieces.
Transfer in a wok and add all the ingredients.
Boil.
Lower heat and simmer until lechon skin becomes very soft and sauce thickens.
Best served with hot rice.
Enjoy!
