Paksiw na Lechong Manok sa Pinya Filipino Recipe

Paksiw na Lechong Manok sa Pinya (Roasted Chicken Stew With Pineapple) Recipe

If you have leftover lechon manok (roasted chicken) at your fridge, you can create a brand new dish out of it and here's how to do it.

Our foodie-blogger friends over MyFresha-licious.Com allowed this blog to share and re-post their recipe that is perfect for leftover lechon manok (roasted chicken). Their very own Paksiw na Lechong Manok sa Pinya recipe is a must try for everyone. It looks nice, yummy and delicious. It's pretty unique and easy to follow too. If you wanted to try it at your kitchen, here is what you need and what you have to do.

Lechon Paksiw

Lechon is a well known and close to becoming the national food of the Philippines. It refers to a whole pig roasted over live coals. Lechon is best eaten while the rind is still crisp, with the sweet-sour liver dunking sauce on the side.

It is commonly served or seen during special occasions here in the Philippines. Sometimes, there are left overs of lechon which is being refrigerated overnight and will be eaten the following day.The most popular way of serving leftover lechon is by cooking them as a stew–paksiw.

Paksiw is the generic name for stews made with vinegar. To make paksiw na lechon, the meat is slow-cooked in a mixture of vinegar, soy sauce, peppercorns, bay leaves, sugar, salt and whatever leftover liver sauce there is.

It sometimes happens that there is no leftover sauce. In which case, some substitutions may be in order. One option is to use commercial lechon sauce available bottled in most supermarkets. Another option is to use a can of liver spread diluted in a cup of meat broth. Or, if you have a lot of leftover lechon, you may choose both options and mix them all together.

Lechon Paksiw Recipe Ingredients:

* 1 kilo of leftover lechon meat (with skin)
* 1/4 cup vinegar
* 1/2 cup water
* 1/2 cup lechon sauce (Use Mang Tomas Lechon Sauce commercially available in bottles, or the sauce provided by the Lechon supplier)
* 1/2 head garlic, crushed
* 1/2 cup brown sugar (can be customized according to taste)
* 1 teaspoon pepper corn
* 1 laurel or bay leaf

How To Cook Lechon Paksiw:

1.) Mix together the above ingredients except the bay leaf.

2.) Boil the mix ingredients.

3.) Lower heat, simmer until the meat is tender.

4.) Add more water as needed.

5.) Add the bay leaf.

Lechon paksiw is best served while hot and with a combination of a hot plain rice.

Paksiw Na Pata

Paksiw Na Pata Recipe, Ingredients And Cooking Instruction

Paksiw is a very common and popular Filipino way of cooking. Primarily, paksiw is done with fish and seafood with a sour base. The souring agent is primarily vinegar. When cooking meat, paksiw means braising the meat in a mixture of soy sauce, sugar and vinegar.

Paksiw na pata consist of pork leg with knuckles, a few sprigs of dried oregano and handful of bulaklak ng saging is added for flavor. Banana blossoms or commonly known as bulaklak ng saging doesn't really came from the banana plant itself. They are dried lily buds.

Paksiw Na Pata Recipe Ingredients :

* 1 pork pata, chopped into 1″ slices
* 3/4 c. of strong native vinegar
* 3/4 c. of dark soy sauce
* 3/4 c. or more of tightly-packed brown sugar
* 1 whole garlic, pierced with a sharp pointed knife in several sections
* 2 whole onions, peeled
* 1 bay leaf
* 5-6 peppercorns
* a handful of bulaklak ng saging or banana blossoms
* a few sprigs of dried oregano leaves

How To Cook Paksiw Na Pata - Paksiw Na Pata Cooking Procedure

1). Wash the pork pata well and place in a casserole.
2). Pour in just enough water to cover the meat.
3). Add the rest of the ingredients. Slow cook for 11/2 to 2 hours or until very tender. The meat should literally fall off from the bones.
4). Check the liquid once in a while; add about 1/2 to 3/4 c. of water if the mixture gets too dry during cooking.

Note: Alternatively, pressure-cook for an hour. When pressure-cooking, reduce the amount of water to only about 11/2 cups.

Paksiw Na Pata Serving Suggestion:

* Chill overnight.
* Carefully separate the meat from the bones and cut into 2″ chunks.
* Discard the bones, bulaklak ng saging, oregano and bay leaf.
* Reheat the meat with the sauce; add more soy sauce, vinegar or sugar, if necessary.
* Serve hot.

Note: Image above is first seen at pinoyexchange.com forum via food game thread.