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Pork Paksiw

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.
Prep Time5 minutes
Cook Time40 minutes
Course: Main Course
Cuisine: Filipino, International
Keyword: lechon paksiw recipe, pork paksiw, pork paksiw recipe
Servings: 6 servings
Calories:
Author: Mia

Ingredients

  • 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

Instructions

  • 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!

Video

Notes

  1. You can also use this recipe with left-over pork lechon or crispy pata. Add chopped lechon after sautéing onions and garlic.