- 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.