LECHON PAKSIW

Lechon Paksiw

LECHON PAKSIW-is a term related to a dish that is cooked with vinegar, garlic, onion and sarsa or mang tomas sauce. Lechon Paksiw is a Filipino pork dish produced using extra meal pig which is known as "Lechon".

Beside utilizing extra lechon, crisp pork can likewise be utilized to make lechon kawali. This dish is additionally a reasonable approach to reuse remaining lechon, Instead of warming the same dish again and again, making paksiw out of it makes the pork more flavourful bringing more life to the fixings.

However this time I made my own variant of lechon paksiw, I utilized new meat here rather than remaining from lechon.

NUMBER OF SERVINGS: 4-6

LECHON PAKSIW INGREDIENTS:

250 grams pork stomach or pigue

350 grams pig's ear

2 tablespoons of oil

4 cloves garlic, minced

1 little white onion

1 teaspoon salt (add to your taste inclination)

1/2 teaspoon dark ground pepper

1 mug liver sauce or Sarsa ni Mang Tomas

1 tablespoon tan sugar (add to your taste inclination)

1/4 mug vinegar

3 mugs water

2 stalks onion spills

COOKING PROCEDURES:

High temperature weight cooker, then put oil, broil the pork until brilliant tan.

Saute garlic and onions then include salt, dark ground pepper, mang tomas sarsa, tan sugar, vinegar and water.

Weight cook for 30 minutes or until pork is delicate.

Turn off the high temperature and exchange to a serving plate.

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