INGREDIENTS
1 pound Lechon, cut in cubes
1/4 cup Vinegar
1/8 cup Soy Sauce
1 cup Water
1/2 head Garlic, minced
1 piece Bay leaf
1/2 teaspoon Salt
1/4 teaspoon Pepper
1 tablespoon Sugar
1/2 cup Lechon Sauce
PREPARATION TIME : 5 minutes
COOKING TIME : 25 minutes
1. Put the Lechon in a pot, add garlic, vinegar, soy sauce, bay leaf, sugar and water. Bring to a boil.
2. Turn the heat down and simmer for 15 minutes until the lechon skin is tender and the liquid has reduced into half.
3. Add the lechon sauce, salt and pepper and cook for another 10 minutes.
4. Serve with
5. Serve with rice.
TIPS
- Take out the bay leaf when serving so no one will choke on it.
- Do not stir the vinegar mixture in Step #1 so the vinegar will not taste fresh and very tangy.
- This dish, just like anything cooked with vinegar, tastes better the following day, so don't worry if you have leftovers in the refrigerator.
- You could also do a lechon-manok version of this dish, just cut the roasted chicken in serving sizes, but do not braise for so long as roasted chicken are already very tender and they will look more like pulled meat rather than paksiw.
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