Lechon Paksiw

Ingredients:
50 grams lechon leftover, cubed
1/4 cup vinegar
1/4 cup vinegar
1/2 cup brown sugar
2 tbsp chopped garlic
1 medium sized red onions chopped
4 pcs bayleaves
1 tsp black cracked pepper
1/2 tsp salt
1 tbsp Knorr seasoning
1 small can liver spread
1 tall bottle Mang Tomas lechon sauce


Procedure:


1. Marinate lechon cubes in 1/4 cup vinegar, Knorr seasoning and 1 tbsp garlic for 30 minutes.
2. In a heavy casserole, heat oile and saute garlic till brown and add the red onions and liver spread.
3. Pour the lechon together with themarinade into the frying pan.
4. Add the remaining 1/4 cup vinegar, bay leaves, salt and pepper and simmer for 10 minutes, then add the brown sugar.
5. Incorporate the Mang Tomas Lechon Sauce and simmer in low fire for 30 minutes or until fork tender.
6. Garnish with parsley and serve with tagalog ensalada.


Tips:


A. If you want more skin and chewy ligaments in your paksiw, add 1/2 kilo pig ears. Boil to tender.
B. Drain the pig's ear and deep fry as you would in crispy pata. Cool the ears and then slice into cubes. Combine this with the the leftover lechon.
C. You can also use this recipe for leftover lechon kawali.


**SERVES 4-5**