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There are about 101 ways of cooking lechon paksiw and it varies in every household. In this recipe, I use balsamic vinegar to flavor the liquid. I didn't add much aromatics since the lechon is already seasoned with them. Balsamic has intense flavor compared to white vinegar and sukang tuba. Although all vinegars have their own distinct taste, grape based balsamic vinegar compliments equally well with the lechon paksiw.
Ingredients
250 grams Belly Buster lechon (preferably meat and skin)
1 small onion, sliced
3 cloves garlic, smashed
1/2 tsp crushed peppercorns
1 bayleaf
2 tbsp. brown sugar
1/4 cup balsamic vinegar
1 pc. jalapeño pepper (optional)
Water
Procedure
1. In a deep pan, add the lechon, onion and garlic and lightly stirfry them on medium heat until the lechon has browned a bit on its sides. This process eliminates adding additional oil. The existing fat from the lechon will do the browning.
Drain excess fat if present.
2. Add the peppercorn, bayleaf, brown sugar and balsamic vinegar. Jalapeño pepper is optional. Add water until meat is partially covered.
3. Simmer on low heat for 30 mins.
4. Season with salt or light soy sauce according to taste. (I personally don't add salt anymore since the lechon is already seasoned well.
Tip: For a thicker, glaze-like sauce, add a thin cornstarch slurry towards the end of cooking.
Serve piping hot with rice.
Lechon Paksiw also keeps well in the freezer in sealed containers. Great for breakfast during chilly mornings.
Might as well keep these until 2017!
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