The last two weeks of October had been full of gastronomic treats. Birthdays from both side of the families came one day after another. My own birth date came also with the usual “faMEALy” fun and the gifts were overwhelming. My heart and my tummy has never been this full Have since stopped counting the calories I gobbled up
On two birthdays we have attended, table was teeming with foodies, you don’t know what to pick first. Why is it when foods were aplenty, you can’t eat more? Especially, when big as this Pinoy classic treat were to make one drool. DROOL…
After tearing off few pieces of the super crrrispy and golden brown “balat ng lechon”, I begged off. The oils seemed to snatched off my appetite. In the end, as is the typical Pinoy practice, “nakikain ka na nga, nag-take-out ka pa”. SIL is too gracious to give us a Tupperware full of Lechon.
Which happened to hibernate in the dark and cold area of the freezer for two weeks. Yesterday, I made it into “lechon paksiw”. An easy dish and needs minimal cooking time.
1. Place the pieces of lechon in a shallow pot. Add in the sauce (which I kept in the freezer, too) or store bought Mang Tomas Lechon Sauce. Add also half cup of water or add in more when needed.
2. Add in chopped garlic, onion slices, black peppercorns, 1 laurel leaf.
3. Season with salt and sugar (I used 1 tbsp. brown sugar).
4. Let simmer for 5-10 minutes.
Tags: birthday, event, freezer, lechon, lechon paksiw, roast pig