Latest Recipes

The Holidays are now officially over, it’s back to school for kids and work for moms and dads.. and that’s why I’m posting again hehe:)  I took a long break from posting because of the tons of things I needed to do for the Holidays like the usual shopping for gifts, wrapping them, planning the Christmas dinner, and a lot of baking..whew, I’m glad that’s all over now, I had a fun time with my family and now things are back to normal..
I know we all have a lot leftover food in the fridge which is great because we can take a break from the kitchen for a dayn or two, just reheat some and lunch is served, some leftovers  doesn’t even need reheating cause they taste better cold (for me)  like the lasagna or any pasta with tomato base sauce. Some can be made into a whole new dish like the lechon (roast pig).  Lechon is almost always present during the Holidays on Filipino household (it’s quite pricey, that’s why it’s reserved for special ocassions only) and there is always a leftover no matter what, sometimes a portion is always set aside in the freezer to make a dish called paksiw na lechon.. It’s really good.. This dish is a cross between adobo and sweet and sour pork. So, if you are fortunate enough to have or still have a leftover lechon tucked in the freezer, don’t just reheat it, make lechon paksiw…today..all the ingredients needed for this dish is most likely already in your pantry. Here’s the recipe:

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A kilo of lechon
1 small can liver spread
1 cup vinegar
1/2 cup brown sugar
1 tbsp salt
1 tbsp whole peppercorn
4 cloves garlic, crushed
2 tbsp soy sauce
1/2 cup dried oregano
1 cup water

Chop the lechon into bite size peces (thaw the leftover lechon first if from the freezer).
Put it in a saucepan and add all the ingredients. Turn the heat on high and bring to a boil.

Lower heat and simmer until the lechon skin (crackling) becomes very tender and the sauce thickens.

That’s it. Transfer to a serving bowl and serve with steamed rice.

Enjoy!