Lechon Paksiw is a sweet and tangy Filipino dish made from leftover lechon or roasted pig. Lechon is a Spanish influence introduced to Filipinos during the Spanish colonization in the Philippines. Eventually, Filipinos started serving roasted pig at big gatherings.
As popular lechon is to a lot of Filipinos, the host somehow still ends up with lechon leftover, and that’s when the host will make Lechon Paksiw. Paksiw means cooked in vinegar, garlic, and salt. Lechon Paksiw is arguably just as loved as lechon itself.
It’s good to point out that this recipe is simple, easy, cruelty-free, very inexpensive, and much healthier than the traditional version. So go ahead and feel free to try and share this recipe with family and friends.
- 3 tablespoons of cooking oil
- 4 cloves of garlic, crushed and minced
- 1 10oz. can of green, unripe jackfruit in brine (NOT in syrup), chopped and shredded
- 3 tablespoons of soy sauce (or coconut aminos for a soy-free option)
- 1 tablespoon white vinegar
- 3-4 pieces bay leaves
- 2 tablespoons natural cane sugar (or stevia for a low glycemic option)
- 1/2 - 1 teaspoon of black pepper
- Heat a small pan over medium heat. Once it's hot enough, add the cooking oil.
- Saute the garlic until it's fragrant (be careful not to burn the garlic).
- Add the jackfruit and mix well.
- Pour the soy sauce and vinegar. Mix well.
- Follow up with the sugar, bay leaves, and black pepper.
- Let it simmer for 15 minutes without a cover or lid. Adjust seasoning to taste.
- Serve hot with rice (or brown rice, red rice, quinoa, or farro, for a low-sugar option).
Source: ASTIG Vegan
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