Pork Paksiw with browned sliced pork belly stewed in liver sauce, soy sauce, vinegar, and spices. A great alternative if you are craving Paksiw na Lechon that is so easy to make yet so delicious! A flavorful pork dish that will make everyone running to the table.
Filipinos are quite inventive when it comes to turning left-overs to tasty new dishes. One good example is lechon or whole roasted pig cooked over charcoal. Lechon paksiw is chopped left-over lechon stewed in liver sauce, vinegar, and different spices making it a totally different succulent dish.
Here’s the good part, you don’t need lechon or roasted pig to enjoy this sweet and tangy pork stew. The simple process of frying the pork in a pan then stew with the liver sauce gives it almost the same delicious taste.
Why this recipe works!
Any pork cuts can be used with this pork paksiw, but I do suggest cuts with some layers of fat so it will render when frying.
You don’t need left-over lechon to make this recipe. But if you do, it’s the same process. Just add the left-over lechon after sautéing onions and garlic.
Pork paksiw is so easy to make and can be ready in 40 – 45 minutes depending on how long the pork tenderizes.
Tips for best results.
When adding vinegar, do NOT stir and do NOT cover. let it simmer until the aroma of the vinegar dissipate. Then give it a quick stir and cover until pork is tender.
Fry the pork first without any cooking oil over high heat. The fat rendered will help cook the pork until nice and browned.
Add more water if needed if the pork is still hard then season as necessary.
Crispy pata also works great with this recipe. Chopped it up into small pieces and apply the same process of cooking.
The secret ingredient is always LOVE
You might also like:
Lechon Pork Belly – Pork belly rolled and stuffed with herbs and spices and then oven roasted.
Bacon-Wrapped Stuffed Pork Tenderloin with crispy bacon outside and tender pork inside!
Grilled pork belly are definitely up there in terms of delicious flavors. With simple ingredients in the marinade. These tender grilled pork bellies are bound to become a summer (or year-round!) favorite!
- 800 grams pork belly (sliced (approx. 2 in. x 2 in.))
- 330 grams/1 bottle liver sauce ((sarsa ni mang tomas))
- 2 tbsp cooking oil
- 1 onion (sliced)
- 2 cloves garlic (chopped)
- 3 tbsp soy sauce
- 1 tbsp salt
- 3 tbsp sugar
- 1 tsp ground black pepper
- ½ tsp whole peppercorn
- 3 pcs bay leaves
- 3 tbsp vinegar
- 1 cup water (add more if needed)
- Heat medium-sized pan over high heat. Add pork belly until browned then remove from the pan and set aside.
- Using the same pan, lower heat to medium the pour cooking oil. When oil is hot enough, sauté onions until translucent then add garlic and cook until fragrant. Add cooked pork belly then mix and cook for 2-3 minutes.
- Tip in soy sauce and mix to distribute then add salt, sugar, ground pepper, whole peppercorns, bay leaves, liver sauce, and water. Stir to incorporate then cover with a lid. Simmer for 10 – 15 minutes until. NOTE: Add more water as needed to fully cook the meat.
- Pour in the vinegar and let simmer without stirring and no cover until aroma evaporates. Then give it a quick stir to mix the ingredients and cover with a lid. Let it cook for another 10 minutes or until the sauce slightly thickens.
- Transfer in a serving dish and enjoy while still hot. Bon appetit!
- You can also use this recipe with left-over pork lechon or crispy pata. Add chopped lechon after sautéing onions and garlic.
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