Herb-Infused Lechon Paksiw

With our recent trip in Cebu, we brought home loads of leftover Lechon. What better way to salvage the meat is to cook Lechon paksiw! This is basically a pork stew made out of vinegar and leftover roasted pork called "Lechon". Here I am sharing with you a recipe adapted from my mother-in-law; which included a bit of dried herbs, soda and native vinegar concocted into a sweet-sour version of this popular Filipino dish.

Let me know what you think by commenting below.

(Simmering  Lechon right after adding the can of soda)

Ingredients:

• 1.5 Kilos Leftover lechon (carefully seletced meat and skin only)
• 1    Can Sprite soda
• 2    Cups Lechon Sauce (Mang Tomas)
• 1    Cup of Native Vinegar (Tuba version in bisaya)
• 1/4 Cup Soy Sauce
• 1    Tablespoon Olive oil
• 1    Whole Bulb of Garlic, mined (the more the healthier)
• 2    Large Onions, chopped
• 1    Teaspoon whole Peppercorn
• 4    Pieces Bay Leaves
• 2    Teaspoon Thyme (dried)
• 3    Pieces Cinnamon bark 
•       Dash of Salt
• 1    Teaspoon Muscovado Sugar

Cooking Instructions:

1. Heat the cooking pot and pour in the oil. Saute the onion and garlic until soft and fragrant. 
2. Put in the leftover lechon, meat first. Gently tossing.
3. Pour in the whole can of soda and simmer for 10 minutes.
4. Add in the bay leaves, peppercorn, cinnamon bark, thyme, soy sauce and leftover lechon skin. Simmer for 20 minutes or until meat is fork tender.
5. Add in vinegar and simmer for another 10 minutes.
6. Add the sugar and lechon sauce and simmer for another 5 minutes.
7. Season with a bit of salt. Adjust according to taste. 
8. Remove the cinnamon bark and turn off heat.
9. Serve hot with steaming rice. Enjoy!