"Filipino food is a fusion of different flavours which evolves through various influences like Spanish, American, Chinese and other Asian countries. As we adapted and concocted these dishes it has created diverse flavours that are uniquely Filipino seasoned and spiced by our rich culture".

Friday, January 03, 2014

Lechon Paksiw

Lechon Paksiw

If you have left over lechon from media noche like I did, what else would you think you will do with it?
Well, top answer would be Lechon Paksiw!  Ahmm, just so you know, I just bought a kilo of lechon baboy for new year's feast and not the whole roasted pig :)

See that crispy lechon skin? Yum!!!
I want a thick and saucy Lechon Paksiw...
 Bring out your pot, put in together the chopped lechon, add about 1/4 cup of vinegar (more or less as desired), a bottle of Sarsa ni Mang Tomas, bay leaves , chopped onions and garlic, salt and black pepper (to taste), a little sugar, and about a cup of water. Bring to boil, and cook for about 10-15 mins over medium low heat. And so Lechon Paksiw it is!

Have a happy and delicious new year ahead!!! Cheers to 2014!

This post is linked to :  eRecipecards ,  Food Trip FridayFood Friday


maiylah said...

oooh, i miss lechon paksiw! usually back at the province we'd have a whole lechon, but this year it's just not that possible because of Yolanda. maybe this summer nalang. :)

thanks so much for sharing and linking over at Food Friday, Marge
Happy New Year!!

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