Sunday, December 16, 2007

Lechon Paksiw

  • 1.1 kilo leftover Lechon, cut up
  • 1 big head of garlic, finely pounded with some skin on
  • 2 medium red onion, minced
  • 2 tsps freshly cracked peppercorns
  • 4 tbsps white vinegar
  • 1 tbsp cooking oil
  • 2-1/4 cups Lechon sarsa
  • 3 cups water
  • 2 tbsps white sugar


In a large wok, put the first-five ingredients. Cover. Place over high-fire. Bring to boil. Let it boil until aromatic before opening the cover. Put oil. Stir-fry for 3 minutes.

Add the rest of the ingredients. Mix well. Lid on. Bring to boil again. Decrease fire to low. Simmer for 15-18 minutes. Stirring often.


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