Cooking Instruction for Lechon Paksiw:
- Heat a cooking pot and pour-in the beef stock. Bring to a boil.
- Put-in the garlic and onions then cook until the texture becomes soft.
- Add the whole peppercorns, dried bay leaves, and soy sauce.
- Put-in the leftover Lechon and simmer for 30 to 35 minutes.
- Add the vinegar and bring to a boil. Simmer for 10 minutes.
- Add the sugar and Lechon sauce then simmer for another 5 minutes.
- Dash-in some salt to taste then stir.
Turn off the heat and transfer to a serving plate.
- Serve hot with rice.
- Share and Enjoy!
Ingredients for Lechon Sauce:
- 1 1/4 cup pig liver paste (use a food processor to liquefy slices of liver)
- 2/ 3 cup bread crumbs
- 3/4 cup white vinegar
- 2 1/2 cups water
- 2/3 cups brown sugar
- 2 tablespoons garlic, minced
- 1/2 cup onion, minced
- 2 tablespoons cooking oil
- Salt and pepper to taste
Cooking Instruction for Lechon Paksiw:
- Heat a pan and put-in the cooking oil.
- When the oil is hot enough, sauté the garlic and onions until the texture becomes soft.
- Add liver paste and cook for about 5 minutes in medium heat while stirring.
- Add the vinegar and bring to a boil. Stir for a minute.
- Pour-in water and bring to a boil.
Stir-in the brown sugar and cook for 2 minutes.
- Add the bread crumbs and cook for another 2 minutes while stirring constantly.
- Add salt and pepper to taste.
- Turn off the heat and allow the sauce to cool down.
- Place the sauce in a blender then blend for a minute.
- Transfer the sauce in a serving bowl.
- Serve along with Lechon.
images from myexpatmommy.blogspot.com
|
