I guess it’s about time I put up a Filipino recipe on this blog. Lechon Paksiw (pronunciationleh-chon pak-seww) is one of my favourite dishes. It’s a peppery-sweet stew that’s really easy to make, so long as you have the key ingredient: lechon or roast pig.

Finished Lechon Paksiw

A friend and I decided to throw a party for New Year’s Eve, which in itself sounds pretty epic, but it was mostly an excuse for us to buy a giant 40lb lechon. When it’s made right, the meat is absolutely juicy and flavourful, while the skin – my favourite part – is perfectly crispy and crunchy.

It’s common to go to a Filipino party and see a huge, beautiful roast pig sitting on the dining table. And being that NYE parties are a huge deal in the Philippines, we wanted to preserve this tradition at our little gathering here on the West Coast. Seriously, doesn’t this look amazing:

Lechon or roast pig

We ended up having way too much leftover lechon, so I got my mom to divulge her lechon paksiw recipe. You use a ton of sarsa or Mang Tomas sauce, which is perfect since normally Filipinos dip their lechon pieces in this sauce before eating it. You also don’t have to buy a whole pig to enjoy this recipe – you can also just get half a pound or one pound of roasted pork (make sure it’s got the crispy skin!) from your neighbourhood Chinese market.

**Ingredients list follows instructions below**

Chop up cooked lechon into bite-sized pieces (you can opt to leave out the crispy skin and eat it separately as it will get soft if you cook it in this stew). Place it all in a large pot. Add vinegar, Mang Tomas sauce, soy sauce, sugar, bay leaves, and garlic.

Pieces of Lechon

Flavour base for Lechon Paksiw

Add enough water to completely cover the meat. Bring to a boil, and then put the temperature to low and simmer for 20-30 minutes. You’ll know it’s done when the meat is soft and super tender.

Lechon Paksiw in the pot

Season with pepper if necessary. The Mang Tomas sauce is quite peppery, so give the stew a taste before seasoning.

Lechon Paksiw


2½ C Mang Tomas All-Purpose sauce (available at Filipino or Asian grocery stores with a South East Asia section)
2-3 C water (enough to cover meat)
3 tbsp vinegar
2 tbsp soy sauce
2 bay leaves
1 tsp garlic
½ pound roast pork with skin still on

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