Pinoy Master Chef: Lechon Paksiw

<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-4hT3CXgVJumLySGLXB9CWkHUV9hMXEm8xbdGhWn_JcEahh2HdZKb1cWs3gEZ_o4APu6qxvX7Z_-ooqyEAGnj-MCijQbbS-JchYx80LmO6Q3BHSUcE861pcUgsnMMRMMI5FlMjXTjIF2z/s1600/Untitled1.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="400" data-original-width="600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-4hT3CXgVJumLySGLXB9CWkHUV9hMXEm8xbdGhWn_JcEahh2HdZKb1cWs3gEZ_o4APu6qxvX7Z_-ooqyEAGnj-MCijQbbS-JchYx80LmO6Q3BHSUcE861pcUgsnMMRMMI5FlMjXTjIF2z/s640/Untitled1.png" width="640" /></a></div>
<br />
<br />
<div style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;"><b>INGREDIENTS</b></span></div>
<div style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;"><b><br /></b></span></div>
<div style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;"><b>  1 pound Lechon, cut in cubes</b></span></div>
<div style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;"><b>  1/4 cup Vinegar</b></span></div>
<div style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;"><b>  1/8 cup Soy Sauce</b></span></div>
<div style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;"><b>  1 cup Water</b></span></div>
<div style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;"><b>  1/2 head Garlic, minced</b></span></div>
<div style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;"><b>  1 piece Bay leaf</b></span></div>
<div style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;"><b>  1/2 teaspoon Salt</b></span></div>
<div style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;"><b>  1/4 teaspoon Pepper</b></span></div>
<div style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;"><b>  1 tablespoon Sugar</b></span></div>
<div style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;"><b>  1/2 cup Lechon Sauce</b></span></div>
<div style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;"><b><br /></b></span></div>
<div style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;"><b><br /></b></span></div>
<div style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;"><b>PREPARATION TIME : 5 minutes</b></span></div>
<div style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;"><b><br /></b></span></div>
<div style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;"><b>COOKING TIME : 25 minutes</b></span></div>
<div style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;"><b><br /></b></span></div>
<div style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;"><b><br /></b></span></div>
<div style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;"><b>1. Put the Lechon in a pot, add garlic, vinegar, soy sauce, bay leaf, sugar and water. Bring to a boil.</b></span></div>
<div style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;"><b><br /></b></span></div>
<div style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;"><b>2. Turn the heat down and simmer for 15 minutes until the lechon skin is tender and the liquid has reduced into half.</b></span></div>
<div style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;"><b><br /></b></span></div>
<div style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;"><b>3. Add the lechon sauce, salt and pepper and cook for another 10 minutes.</b></span></div>
<div style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;"><b><br /></b></span></div>
<div style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;"><b>4. Serve with</b></span></div>
<div style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;"><b><br /></b></span></div>
<div style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;"><b>5. Serve with rice.</b></span></div>
<div style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;"><b><br /></b></span></div>
<div style="text-align: justify;">
<b style="font-family: Verdana, sans-serif;"><br /></b></div>
<div style="text-align: justify;">
<b style="font-family: Verdana, sans-serif;"><i>TIPS </i></b></div>
<div style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;"><b><br /></b></span></div>
<div style="text-align: justify;">
</div>
<ul>
<li><b style="font-family: Verdana, sans-serif;">   Take out the bay leaf when serving so no one will choke on it.</b></li>
</ul>
<br />
<div style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;"><b><br /></b></span></div>
<div style="text-align: justify;">
</div>
<ul>
<li><b style="font-family: Verdana, sans-serif;">  Do not stir the vinegar mixture in Step #1 so the vinegar will not taste fresh and very tangy.</b></li>
</ul>
<br />
<div style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;"><b><br /></b></span></div>
<div style="text-align: justify;">
</div>
<ul>
<li><b style="font-family: Verdana, sans-serif;"> This dish, just like anything cooked with vinegar, tastes better the following day, so don't worry if you have leftovers in the refrigerator.</b></li>
</ul>
<br />
<div style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;"><b><br /></b></span></div>
<div style="text-align: justify;">
</div>
<ul>
<li><b style="font-family: Verdana, sans-serif;"> 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.</b></li>
</ul>