Nothing puts a Filipino in the mood for Christmas celebration like lechon. But having a whole roasted pig can be a bit excessive. Most of my Filipino Christmas recipes so far have been about preparing for Christmas dinner or Noche Buena. But this time, I’m thinking about the day after. What if you have a some left-over lechon from the night before?

Reheating or pan-frying leftover lechon is always a good idea. No one is going to say no to that! You can even do a quick and easy version of paksiw by just stewing the lechon in Mang Tomas. But if you want to make Christmas this year special, why not put in a little bit of extra effort that goes a long way?

With this lechon paksiw recipe, I’ll be making my own liver sauce (or lechon sauce, or Mang Tomas) from scratch. It’s that special homemade touch that your guests will surely notice and appreciate. It doesn’t take that much extra time, but it adds so much more flavour.

To make things even simpler, just get everything you need for a Filipino Christmas dinner at Landers Superstore. It’s a one-stop shop for your cooking and kitchen needs. Check them out at the following branches:

Landers ArcoVia

Landers Alabang West

Landers Balintawak

Landers Otis

RECIPE

Liver Sauce Ingredients:

  • 100 grams of pork liver
  • 2 tbsp of olive oil
  • 1/4 cup sliced red onions
  • 4 cloves of garlic, minced
  • 1/3 cup vinegar
  • 1 cup brown sugar
  • 1 pinch of salt
  • 1 pinch of black pepper
  • 1 cup water
  • 1/3 cup breadcrumbs

Stew Ingredients:

  • 2 tbsp chopped ginger
  • 1/2 cup sliced red onions
  • 500 grams of leftover
  • Lechon
  • 5 cloves of garlic, minced
  • 3/4 cup vinegar
  • 2 cups of water
  • 1/3 cup of LIVER SAUCE (see above for ingredients)
  • 1 tbsp soy sauce
  • 1/4 cup brown sugar

Instructions for making the liver sauce:

  1. Using a food processor or blender, add chopped liver to the container. Pulse or blend until it forms a smooth puree.
  2. In a hot pan with oil, sauté some red onions. Add garlic once the onions are a bit cooked. Stir  until both are slightly cooked, but not brown.
  3. Add the liver paste into the pan. Stir to combine.
  4. Add the vinegar and mix well.
  5. Add brown sugar and mix until it’s dissolved.
  6. Season with salt and pepper.
  7. Add the water and stir. Let simmer for 5 minutes.
  8. After simmering, add in the breadcrumbs.
  9. Taste and season accordingly.
  10. Put the cooked mixture back into the blender or food processor. Blend until it forms a smooth sauce.
  11. You can store this in the fridge for a couple of days, or freeze for a couple of months.

Instructions for the paksiw:

  1. In a hot pan, sauté garlic and red onions. Stir until slightly cooked.
  2. Add in the chopped ginger. Sauté until flavour comes out.
  3. Drop in the lechon pieces. Cover with enough water, and let simmer for 5-10 minutes.
  4. Add in the liver sauce. Mix until the stew comes to a boil.
  5. Add in soy sauce and brown sugar. Let simmer for 5 minutes, uncovered, or until sauce becomes thick.
  6. Serve and enjoy!

Watch the full video below for more tips!

Try this recipe out at home! Share your photos with me by tagging me @erwan on Instagram, or using the hashtag #TheFatKidInside.

Erwan Heussaff
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