Paksiw na Lechon

Name: Paksiw na Lechon
Yield: 2-4
Cuisine: Filipino
Ingredients: 1 bottle (312 g) Mama Sita’s Sarsa ng Lechon Atbp.; 1 tbsp (15 ml) Mama Sita’s Sukang Tuba; 0.5 lb (250 g) Lechon (roast pork), cut into serving pieces; 1½ tbsp (15 g) Sugar; ½ tsp (2 g) Peppercorns, whole; 1 cup (250 ml) Water; 1 pc Laurel (bay leaf)

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Cooked pork stewed with Mama Sita’s Coco Nectar Vinegar, Mama Sita’s Sarsa ng Lechon, and spices.

Tip: When cooking vinegar, do not stir the mixture before its come to a boil. Doing so may leave an unpleasant raw pungency to the dish.

Cooking time: Cook 33 min
Yield: 2-4
Difficulty: Intermediate
Ingredients: 7 ingredients
Steps: 3 steps

First published August 17, 2015

Braised roast pork pieces with bay leaf in a thick brown sauce — Paksiw na Lechon

Ingredients

Check off each ingredient as you go.

1 bottle (312 g)Mama Sita’s Sarsa ng Lechon Atbp.
1 tbsp (15 ml)Mama Sita’s Sukang Tuba
0.5 lb (250 g)Lechon (roast pork), cut into serving pieces
1½ tbsp (15 g)Sugar
½ tsp (2 g)Peppercorns, whole
1 cup (250 ml)Water
1 pcLaurel (bay leaf)

Mama Sita’s in this list

Instructions

In a small saucepan, combine all ingredients and cook over medium flame.
Bring to a boil and lower the heat.
Gently simmer for 30-45 minutes or until the desired thickness of the sauce is achieved. Season with salt if necessary.

What makes it taste like this

Sarsa ng Lechon Atbp.

Minanang Sarap, Natural na Sangkap.

Also calls for

Sukang Tuba