Pro Tips
**Chef's Tips & Troubleshooting:**
- Let the oven fully preheat before putting the dish in for consistent cooking.
- Use a meat thermometer to check doneness rather than relying on cooking time alone.
- Let the stew rest for 10 minutes after cooking — the flavors deepen noticeably as it sits.
- Reduce the sauce until thickened and glossy for a richer coating on the meat.
Cooking Tips
Pat the meat completely dry with paper towels before frying — moisture is the enemy of crispiness. Use a thermometer to maintain oil temperature at 350–375°F (175–190°C). If the oil is too cool, the food absorbs grease; too hot and it burns on the outside before cooking through.
Ingredient Substitutions
Pork alternatives: Chicken thighs work well in most pork recipes (they stay moist like pork does). For a leaner option, use turkey breast or firm tofu. Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Store in an airtight container in the refrigerator for up to 3–4 days. The flavors often deepen overnight, making leftovers even more delicious. Crispy dishes are best enjoyed fresh — they lose their crunch when stored. If you must store leftovers, reheat in an air fryer or oven at 375°F (190°C) for 5–7 minutes to restore crispiness. Avoid microwaving crispy dishes — the steam makes the coating soggy. Use a toaster oven or stovetop skillet instead. Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
Homemade Lechon Paksiw
Leftover roasted pork is simmered in a tangy sauce made from vinegar, pork liver, brown sugar, and soy sauce until the meat reabsorbs the sweet and sour flavors, creating a rich and savory post-lechon feast stew with deep complexity.
Instructions
- Heat oil in a pan. Add the pork liver. Fry until color turns brown.
- Remove the liver from the pot and place inside the blender. Add water. Puree the mixture. Set aside.
- Using the remaining oil, sauté garlic and onion until the latter softens.
- Pour the liver puree. Let boil.
- Fold in Knorr Pork Cube, soy sauce, vinegar, and ground black pepper. Let the mixture boil. Stir.
- Incorporate brown sugar and breadcrumbs. Turn the heat off and pour the entire mixture back into the blender. Puree for 1 minute.
- Pour the puree back into the cooking pot. Let it boil.
- Mix in laurel leaves and roasted pork. Cover the pan. Continue cooking in a low heat setting for 40 minutes.
- Season with salt as needed.
- Transfer to a serving bowl. Serve warm.
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Pro Tips & Troubleshooting
- Let the oven fully preheat before putting the dish in for consistent cooking.
- Use a meat thermometer to check doneness rather than relying on cooking time alone.
- Let the stew rest for 10 minutes after cooking — the flavors deepen noticeably as it sits.
- Reduce the sauce until thickened and glossy for a richer coating on the meat.
Cooking Tips
Use a thermometer to maintain oil temperature at 350–375°F (175–190°C). If the oil is too cool, the food absorbs grease; too hot and it burns on the outside before cooking through.
Substitutions
Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Crispy dishes are best enjoyed fresh — they lose their crunch when stored. If you must store leftovers, reheat in an air fryer or oven at 375°F (190°C) for 5–7 minutes to restore crispiness.
Avoid microwaving crispy dishes — the steam makes the coating soggy. Use a toaster oven or stovetop skillet instead.
Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
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