Paksiw Lechon

A tough one to say. “Pack-C-Ew”. Lechon is what we know as a pig roast, but better. I think the Filipino culture, hands down, has the roasted pig mastered. The skin, the crispy skin, and the moist and flavorful pork is truly out of this world. Cooked to perfection, a sight for all eyes, the lechon is a masterpiece, and I was able to participate in a lechon festivity this past weekend.

Paksiw Lechon

Typically lechon is served at around the holiday festivities, or possibly a birthday party, but this past weekend was special. A gathering of brothers three brothers. One from the Philippines, one from Los Angeles, and one from Wisconsin. One who is a bit eclectic, another very lazy, and one on the move. One thing they have in common is knowing what laid back means. Taking life easy, and enjoying everything. Respectful, intelligent, generous, and loving. Qualities that I attempt to achieve, and excellent role models for not only their kids, but also their grandchildren.

Weeks prior, excitement filled the room when there was a discussion about family coming into town. The gathering of the brothers, however one missing, Ben, the majority as there, and sufficient to throw a party, and a party at that. A “small” pig was part of the discussion. I will admit, I was excited, truly excited. My high school graduation party was celebrated around lechon, not delivered, but setup by my Dad, and others. I remember that clearly, and I think for many of us out there, it is hard to forget about a pig roast. There is something about it, and there is something about this past weekend.

Fun, lechon, and mahjong. A party starting at 3:00 o’clock in the afternoon, and ending at 2:00 in the morning, is something to be said. Conversations surrounded the pig, and as I was honored to butcher the pig, I asked many questions regarding the lechon, and in particular, how they (my Filipino relatives) would use this pork for leftovers.

Nem and BetsyI heard the word Paksiw throughout the evening. Every time I heard it, there seemed to be smiles in the room. Smiles of comfort. Smiles and thoughts of those remembering this dish, either growing up, or something that is not made often, but smiles of comfort and joy. As soon as I latched on to that, I prompted those smiles with questions. Ingredients, spelling, pronunciation and meaning of that famous word; Paksiw.

I got it. I could almost smell it. Vinegar, garlic, soy sauce, brown sugar, and leftover lechon. Slow cooked and served with rice. A stew that is so amazing, and one that is great as you can make it your own, meaning, a bit sour, a bit sweet, a bit spicy. This is one that you can make, and make again, and tweak along the way. Make it your own.

Mine, listed below is a bit sour on the vinegar side, but packed with hints of garlic, cinnamon, and herbs. I can smell it now, and taste it as well. The picture does not sell it, but trust me, it does prove to be comfort, true comfort, and a great slow cooked meal for any occasion.

Ingredients:

  • Leftover lechon, or pork shoulder from your roast, rough chopped
  • 6 cloves of garlic, minced
  • 1 tsp dried Mexican oregano
  • 1 bottle (approximately 2 cups) of Mang Tomas Sauce
  • 1 tsp dried thyme
  • 4 bay leaves
  • 1/4 brown sugar
  • 1 cup of white vinegar
  • 1 cinnamon stick
  • 2 tbsp of black pepper
  • 4 tbsp soy sauce
  • 1/2 tsp chili flakes
  • Salt to taste
  • Cooked rice

Get a large pot ready, and place the stove over medium heat. Add in everything. Mix, and cover. Bring to a boil, and reduce the heat to low, cooking for approximately 3 hours. Taste. More pepper? More salt? More sugar? Well, you know.

Once you are ready to serve, plate up with a pile of rice, and a heaping spoonful of paksiw lechon. You will have flavors that are going to rock your socks off. You will get notes of vinegar and garlic to bat. Take your time and you get the notes of the oregano, the thyme, and the cinnamon. Slow cooked, delicious, and comforting. A great meal, and one that really reminds me of Filipino adobo.

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

2 thoughts on “Paksiw Lechon

  1. Hello! I love your website. Are you in Wisconsin? My spouse is from the Phillipines and we are headed to Big Bear Lake to join in a 50th wedding anniversary. We would love to have a lechon there for the big party, but don’t know who to contact to cook one. Could you help?

    Thanks so much!

  2. Hi! I’m just curious if you have found anything else that replicates the flavor of paksiw besides real lechon meat. I grew up in the Philippines and haven’t been back in nearly 10 years and I am *so* craving paksiw. But in the middle of Oklahoma a Filipino roasted pig is hard to come by…

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