Paksiw Na Baboy Panlasang Pinoy Recipes

PAKSIW NA LECHON

Paksiw na Lechon image

Lechon Paksiw is the perfect use of party leftovers! Made of chopped roast pork, vinegar, liver sauce, and spices, it's a sweet and tangy stew that's delicious with steamed rice!

Provided by Lalaine Manalo

Time 55m

Number Of Ingredients 11

Ingredients

1 tablespoon canola oil
1 large onion, peeled and sliced thinly
1 head garlic, peeled and minced
3/4 cup vinegar
2 cups water
2 cups lechon sauce, homemade or store-bought
3/4 cup brown sugar
3 pounds (about 4 cups) leftover lechon or lechon kawali, chopped into 1-inch pieces
3 bay leaves
1/2 cup liver spread
salt and pepper to taste

Steps:

In a pot over medium heat, heat oil. Add onions and garlic and cook until softened.
Add vinegar and water and bring to a boil, uncovered and without stirring, for about 3 to 5 minutes.
Add lechon sauce and sugar and stir to combine.
Add pork and bay leaves.
Lower heat, cover and continue to cook for about 15 to 20 minutes or until meat is tender. Add more water in 1/2 cup increments as needed.
Add liver spread and stir until well distributed.
Season with salt to taste and generously with pepper.
Continue to cook for about 8 to 10 minutes or until sauce is slightly thickened. Serve hot.

Nutrition Facts : Calories 788 kcal, Carbohydrate 30 g, Protein 36 g, Fat 57 g, SaturatedFat 18 g, Cholesterol 189 mg, Sodium 236 mg, Fiber 1 g, Sugar 28 g, ServingSize 1 serving

PAKSIW NA BANGUS

Paksiw na Bangus image

Bangus Paksiw is a Filipino fish stew made of milkfish, vinegar, and spices. It's a hearty, tasty, and budget-friendly meal that's perfect with steamed rice.

Provided by Lalaine Manalo

Categories Main Entree

Time 25m

Number Of Ingredients 11

Ingredients

1 large milkfish
1 large eggplant, cut into 1-inch thick wedges
1 onion, peeled and sliced thinly
4 garlic, peeled and pounded
1 thumb-size ginger, sliced into thirds and pounded
1/2 cup vinegar
1 cup water
3 finger chili peppers
1 1/2 teaspoons salt
1 teaspoon peppercorns
1 teaspoon canola oil

Steps:

Clean and gut the fish, leaving scales intact. Cut into serving parts.
In a wide pot combine fish, eggplant, onion, garlic, ginger, vinegar, water, finger chili peppers, salt, and peppercorns.
Cover and let simmer for about 10 to 15 minutes or until fish is cooked and liquid is reduced.
Drizzle oil on top and stir gently to combine. Serve hot.

Nutrition Facts : Calories 154 kcal, Carbohydrate 14 g, Protein 19 g, Fat 3 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 43 mg, Sodium 1037 mg, Fiber 5 g, Sugar 6 g, UnsaturatedFat 2 g, ServingSize 1 serving

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