Comments on: Paksiw na Lechon / Roast Suckling Pig Stew, Revisited

By: louie

louie — Sat, 10 May 2008 02:43:28 +0000

the secret of the best lechon paksiw comes from the liver sauce,to make it perfect is adding to taste the vinegar,little soy sauce,pepper,salt,wash sugar,3pcs.laurel leaves..continue boiling until the lecchon meat bcms so tender..mmmm,,,,terrific!

By: Nap Maminta

Nap Maminta — Mon, 22 Oct 2007 15:40:32 +0000

In most North American cities, the lechon comes from Chinese
restaurants, oven-baked. The meat is usually dry in portions that are cooked and often a bit raw in thick portions and in
instances when the thawing is incomplete. I always cook my
lechon completely thawed and the meat already at room temp. It
takes only 3 to 3.5 hours for a 50 pounder to be cooked and at
that rate the skin should be crispy. U.S. lechon tastes and
smells better than the oftentimes “self supporting pigs” we
use for lechon in the Philippines. The thick portions of meat
like the gluteus or the butt muscles are injected with brine;
the belly cavity sprinkled with liberal amounts of onion powder, garlic powder, ground black pepper, salt, MSG, and a bundle of fresh lemon grass (citronella in Italian, tanglad in bisaya). The rositterizing is done in a covered barbecue
pit made of concrete blocks, the rotisserie made of stainless
steel, turning at 2 rpm automatically, powered by a 1/25 hp
electric motor. Except for the actual preparation of the pig
the process is easy. All you have to do is add charcoal or
reaarange the charcoal every 20 minutes and after 3 hours the
cooking is done using only 30 lbs of charcoal briquet. The
aroma has the neighbors coming to see what you are doing! Then it is party time!

By: zena

zena — Fri, 19 Oct 2007 08:39:19 +0000

I want to run out and buy lechon right now! A new store just opened in Cherry Shaw and it’s 2 blocks away! My next lechon ration will be Xmas pa. EQ… EQ…

By: ratacutie

ratacutie — Fri, 19 Oct 2007 07:17:46 +0000

I love love love my Mom and my mother-in-law’s respective versions of lechon paksiw. My Mom also makes some sort of ilonggo style sinigang with left over lechon. But the vegetable she uses is takway (I’m not sure what it’s called in English or Tagalog); and she makes it sour with batuan. Super yummy! Our relatives always asks her for take home packages when they eat this dish at our house. While I like Cebu lechon, I love Capiz lechon better. :)

By: sierra1

sierra1 — Thu, 18 Oct 2007 04:26:24 +0000

we have the same basic lechon paksiw recipe. maybe because i’m also from the south. we always use muscovado sugar for this recipe. i haven’t tried it with thyme and cinnamon, though. but i’ll take your word for it and do the same on my next lechon paksiw.

btw, we usually refrigerate the paksiw prior to consuming it. this allows the flavors to deepen and also solidifies the fat at the top for easier skimming.

By: DADD-F

DADD-F — Wed, 17 Oct 2007 09:08:24 +0000

Lechon paksiw is some kind of comfort food for me. It reminds me of Nanay who makes such wonderful paksiw na lechon. Paksiw na lechon in Leyte is just that. Paksiw. No sugar, no toyo and definitely, no liver sauce. And the vinegar, it should only be from our side of the world. With all due respect to others but as far as my taste buds are concerned, no vinegar, except perhaps for sukang Iloko, can compare with ours–oh, and that goes for our own lechon,too, even if it’s not as popular as Cebu’s. …I’m getting hungry….

By: Em Dy

Em Dy — Wed, 17 Oct 2007 07:51:24 +0000

Hi MM. The first sentence of your post is inspiring to new bloggers.

I love lechon cebu too. No need for sarsa. Same goes for Davao lechon.

I tried lechon cebu being sold in Pioneer Center but it was a poor comparison to the original one I tried in Cebu.

By: chunky

chunky — Wed, 17 Oct 2007 07:24:23 +0000

sobrang nakakatakam naman! I will definitely try this and I will not wait for the holidays. I saw lechon cebu being sold by the kilo at S&R…will go this weekend. Thanks for the recipe!

By: Mandy

Mandy — Wed, 17 Oct 2007 05:33:02 +0000

lechon paksiw is one of my favorite dishes. always set aside lechon to make paksiw the day after and paksiw even tastes better the day after it’s made. my dad puts star anise instead of cinnamon and adds ground liver as well (sounds yucky but it makes it really good, better than the extra mang tomas). and who doesn’t love the balat that becomes soft and chewy?

By: sometime_lurker

sometime_lurker — Wed, 17 Oct 2007 05:22:17 +0000

Tried this on tuna flakes, for crying out loud.

In a place where the likes of Bechang are scarce, this blasphemous tandem was created.

It’s actually not bad. I’m having it now for lunch–3 days later. I successfully masked the fishy taste with all the spices and vinegar. And looking at this post helps me believe it’s pork.

Btw, Blaise, I usually add cinnamon to pork dishes. Roast pork with apples and berries, or with peaches, or with whatever fruit in season. Add cinnamon and rosemary. Just add red wine to the natural gravy in the pan, or broth. Delish.