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.