Le chon paksiw (or just “paksi”) is a traditional Filipino dish made with roasted pig’s feet.
It’s one of my favorite meals because it features so many different flavors at once — sweet meat, sour marinade, salty broth, spicy chili pepper paste.
Lechon paksiw has been around since the 16th century, but these days it’s usually served on special occasions like birthdays or Christmas.
If you’ve never tried this dish before, here’s how you can make it from scratch.
This lechon paksiw recipe will teach you everything you need to know about making this classic Filipino meal.
What Is The Lechon Paksiw Recipe?
The original lechon paksiw was cooked using whole pigs’ feet, which were then boiled until tender and eaten as they are.
But today most people use legs instead, and this version uses only the leg portion.
Because lechon paksiw is often accompanied by rice, here’s what we’re serving up: an authentic lechon paksiw recipe that includes two parts:
– Roast pork leg: The pork leg is cooked slowly in a tomato sauce flavored with ginger, soy sauce, sugar, fish sauce, scallions, and black peppercorns.
– Pork stock: A rich chicken stock is used to braise the pork leg.
In addition to the pork leg and stock, the lechon paksiw recipe calls for onions, garlic, salt, crushed red peppers, and cilantro leaves.
You’ll also find instructions for cooking the pork skin separately, but you should be able to skip that step if you don’t have time.
For those who want to try something new, however, feel free to add in the skin!
How Do You Make Lechon Paksiw?
There are several ways to make lechon paksiw, depending on your preference.
Here’s how we prepare ours:
– We start by roasting our pork leg over direct heat in order to get crispy skin. Once it’s done, we remove it from the pan and set aside.
– Next, we simmer the leftovers in a tomato sauce to create a hearty stew.
– To finish off the dish, we top it all off with fresh cilantro leaves and lime juice.
What Are The Ingredients Of Lechon Paksiw?
While there isn’t any hard and fast rule for preparing lechon paksiw, here’s the basic list of ingredients you’ll need:
– 1/2 pound pork leg
– 2 tablespoons vegetable oil
– 3 cloves garlic, minced
– 6 cups water
– 4 tomatoes, chopped
– 5 green onions, thinly sliced
– Fish sauce
– Black pepper
– Ginger powder
– Chili flakes
– Pimento berries
– Cumin seeds
– Crushed red peppers
– Shredded coconut
– Coconut milk
– Lime juice
– Fresh cilantro leaves
– Watercress sprigs
– Crispy fried shallots
For our particular lechon paksiw recipe, we’re going to combine three different methods for preparing the pork leg.
First, we preheat the oven to 350°F to crisp up the pork skin.
Then we brown the meat in batches in a skillet and sear it again in the same pan after removing it from the stovetop.
Finally, we add the meat back into the pot where we started along with the rest of the ingredients.
What Is The Best Lechon Paksiw Recipe?
Since lechon paksiw is traditionally prepared using whole pigs’ feet, you can expect to see variations on this menu item all across the Philippines.
There are even restaurants that specialize solely in lechon paksiw, such as the famous Lola Juana Restaurant in Quezon City.
Below is a selection of other great lechon paksiw recipes worth trying out.
Lechon Paksiw with Spam Recipe
Lechon Paksiw with Chicken Recipe
Easy Lechon Paksiw Recipe
Filipino Tacos Recipe
How Do You Cook Lechon Paksiw?
To prepare lechon paksiw, first place the pork leg in a shallow baking tray large enough to fit the entire bone.
Make sure the bone is completely submerged under the liquid.
Cover with aluminum foil and bake at 300ºF for approximately 90 minutes.
Remove the bones from the pan and let them rest while you continue with the next steps.
Once the bones cool down, take them out of the fridge and carefully open each foot.
If you’d like, cut away the tendon running through the center of each ball and discard it.
Now separate the skins from the meat and discard the fat.
You can either save the fat for another purpose or simply eat it right away.
Next, return the meat to the pan where you started and pour the remaining juices over the pork.
Add the onion, garlic, and the spices listed above.
Bring the mixture to a boil, reduce heat to low, cover with lid, and allow for slow boiling for 30 minutes.
Afterward, strain the contents of the pan via cheesecloth and store in airtight containers in the refrigerator for up to five days.
When ready to serve, reheat the pork in its own juices.
How Do You Serve Lechon Paksiw?
When you’re ready to serve lechon paksiw, add the shredded coconut, dried shrimp, hot sauce, and lime juice to taste.
Serve alongside rice and garnish with crispy fried shallots.
What Is The History Of Lechon Paksiw?
According to legend, lechon paksiw originated during the Spanish colonial period when soldiers stationed in Manila would bring their native dishes home with them.
One of these dishes was a simple soup made with pork and vegetables, known as paksiyang manok (“bird soup”).
Eventually, the name evolved into the word “pakisi” meaning “bird,” and eventually into the modern day word “lechon.”
Today, lechon paksiw is considered to be a national treasure, recognized by UNESCO as part of the Intangible Cultural Heritage of Humanity.
In fact, it was featured on the 2015 TV show MasterChef Australia, earning Chef Matt Preston a spot on the show’s Hall of Fame.
What Are Some Popular Lechon Paksiw Recipes?
Many Filipinos love lechon paksiw, especially for its versatility.
Whether you opt to pair it with rice, noodles, or tortillas, you’ll always end up with a satisfying meal no matter what kind of presentation you choose.
Here are a few more tasty lechon paksiw options to consider.
Chicken Lechon Paksiw
Tuna Lechon Paksiw
Monggo Lechon Paksiw
Pork Lechon Paksiw
Spice Mixing Method
Sweet & Sour Sauce Method
Coconut Milk Method
Fish Stock Method
How Can I Make Lechon Paksiw More Flavorful?
One of the keys to good lechon paksiw preparation is the quality of the pork.
So make sure you buy high-quality cuts of meat whenever possible.
Another important factor is the type of seasoning you select.
While most recipes call for plain white sugar, you may prefer to experiment with different types of sugars like brown sugar, molasses, honey, etc.
Also, use freshly ground black pepper rather than preground pepper.
And finally, go ahead and use fresh herbs like basil, parsley, mint, and cilantro.
They’ll give your lechon paksiw extra flavor without adding too much bulk.
- 1 Pot
- 4 lbs. leftover Lechon
- 3 cups Lechon sauce
- 2 cups beef stock
- 6 cloves garlic
- 2 onions
- 1 teaspoon peppercorn
- 8 pieces bay leaves
- 1/2 cup soy sauce
- 3/4 cups vinegar
- 3/4 cups sugar
- Put the beef stock in a cooking pot that has been heated. up to a boil.
- Once the garlic and onions are added, continue cooking until the texture softens.
- Soy sauce, dried bay leaves, and whole peppercorns should be added.
- The leftover Lechon should be added and simmered for 30 to 35 minutes.
- Bring to a boil after adding the vinegar. Cook for ten minutes.
- Simmer for an additional five minutes after adding the sugar and Lechon sauce.
- Stir after adding salt to taste.
- Transfer to a serving platter after turning off the heat.
- With hot rice, serve. Enjoy and share!