Lechon Paksiw: A Traditional Filipino Pork Leftovers Recipe in Sweet and Sour Sauce

Lechon paksiw is a Filipino pork recipe that uses roast pork leftovers in a sweet and sour sauce. It suits days after a party meal, when you still have ribs, spine, or head pieces. The sauce uses cane vinegar, soy sauce, and liver sauce, then thickens with cornflour for a glossy finish.

If you have hosted a Filipino party, you may know roast pig often takes centre stage. After the meal, many pieces remain, and they can dry out if reheated the same way. This method boils the pork until tender again, then coats it in a bold sauce that keeps well for another day or two.

The main flavours come from vinegar and soy sauce, balanced by brown sugar. Garlic and black pepper add bite, while bay leaf adds a light herbal note. Banana blossom goes into the pot as the pork simmers. Cornflour mixed with water thickens the cooking liquid into a proper sweet and sour gravy.

• Roast pork leftovers (lechon), 450 g to 1.4 kg (1 to 3 lb), chopped into serving pieces
• Water, 1.4 to 2.8 litres (6 to 12 cups)
• Cane vinegar, 120 ml (½ cup)
• Soy sauce, 80 ml (⅓ cup)
• Liver sauce, 240 to 480 ml (1 to 2 cups)
• Garlic, 1 whole head, cloves crushed (about 10 to 12 cloves)
• Coarse black pepper, 1 to 2 tbsp
• Brown sugar, 1 to 2 tbsp
• Banana blossom, 1 whole (trimmed and sliced)
• Cornflour (cornstarch), 60 g (½ cup)
• Water for slurry, 120 ml (½ cup)
• Bay leaf, 1

• Large deep pot with lid
• Measuring cups and spoons
• Mixing bowl or cup (for cornflour slurry)
• Knife and chopping board
• Stirring spoon

Prep notes

Use enough water to cover most of the pork. Choose 6 cups for a smaller amount of meat, and closer to 12 cups for a larger pot. Keep the pork pieces similar in size so they soften at the same time. Crush the garlic cloves to release flavour into the simmering liquid.

Mix the cornflour with water in a separate cup before you start cooking. This stops lumps when you add it to the pot later. Slice the banana blossom into manageable strips so it cooks through while the pork softens. Keep the bay leaf whole so you can remove it before serving.

Step-by-step procedure

1. Pour 2.8 litres (12 cups) water into a large pot. Bring it to a brisk boil on high heat.
2. Reduce the heat to low so the liquid settles into a steady simmer.
3. Add the roast pork leftovers to the pot. Add garlic, black pepper, brown sugar, banana blossom, and bay leaf.
4. Keep the pot on low heat and let it sit and simmer for about 30 minutes.
5. Check the pork. When it turns tender and nearly falls off the bone, add cane vinegar, liver sauce, and soy sauce.
6. Let the pot sit and simmer for about 15 minutes so the sauce blends with the pork.
7. Stir the cornflour slurry again, then pour it in while stirring the pot. Cook until the sauce thickens.

Cooking tips based on the method

Keep the heat low after the first boil. This helps the pork turn tender without breaking apart too fast. Add vinegar, soy sauce, and liver sauce only after the pork softens, as the method states. This timing helps the meat take on the sweet and sour sauce without turning tough early.

Stir well when you add the cornflour slurry. Thickening happens fast, so add it in a steady stream and keep stirring to keep the sauce smooth. If the sauce thickens too much, loosen it with a small splash of hot water from the pot and stir until it looks even again.

Serving notes

Lechon paksiw is served as a main course, with the pork coated in thick sweet and sour gravy. Since this dish starts from roast pork leftovers, the fat and crisp bits can melt into the sauce as it simmers. Serve it hot so the sauce stays fluid and coats each piece well.

Nutritional values (approximate)

Store any remaining pork and sauce together, as the gravy helps keep the meat moist. Reheat gently on low heat until hot, and stir so the thickened sauce turns smooth again. If needed, add a small amount of water while reheating to bring back the original sweet and sour sauce texture.