Last week’s post was one of my family’s fave dishes, the Moist and Crispy Oven-Roasted Pork. It was a huge piece of meat which my family enjoyed eating. But even after we all got our tummy’s fill, there were still a whole lot of leftovers.
Like most Pinoys, Paksiw comes to mind. My hubby actually likes it the most when we have extra lechon (pork roast) after and he always looks forward to the “default” dish for this. It’s such an easy and fast meal to make as long as you have the magic ingredient….. the Mang Tomas All-Purpose Sauce. Just a simple saute, then the liquid comes halfway throughout the cooking process which serves as a perfect “bath” for the roast meat pieces. The meat releases its flavor to the cooking liquid and creates this delicious slightly thick sauce.
It’s so good that by itself, is a good excuse to get ready to cook the next roast….even just to have Paksiw after.
- 4 cups leftover Pork Roast or Lechon, cut into big chunks
- 2 T cooking oil
- 1 medium onion finely chopped
- 5 cloves garlic chopped
- 1 teaspoon whole peppercorns
- 4 bay leaves
- 2 cups water
- 1 330 g bottle Mang Tomas all-purpose sauce
- ¼ cup vinegar I used Datu Puti
- 1 Tablespoon soy sauce
- 1 Tablespoon sugar
- Heat oil in a large pot. Add the onion and cook until translucent. Next, in goes the garlic, bay leaves and peppercorns. Stir and cook for about 30 seconds before adding water, vinegar, soy sauce and sugar. Bring to a full rolling boil without stirring.
- Once boiling, pour Mang Tomas sauce. Stir, then gently place the lechon pieces.
- Stir again to fully submerge the meat into the liquid. Continue cooking for 5-10 minutes to let the flavors marry. Taste and adjust seasoning. If you want to reduce the sauce, go ahead and cook it a little longer.