Lechon Paksiw (Pork Roast Leftovers in Sweet and Sour Sauce)
Lechon paksiw is what Filipino cooks make from the roast pig left after a fiesta, usually the spine, ribs and head. Those bones give the simmering liquid body, and the pork turns tender enough to fall off the bone. Cane vinegar and brown sugar set the sweet and sour balance, while liver sauce makes the gravy rich and thick. It is a practical way to give a feast a second and third day.
Instructions
Pour the water into a large pot and bring it to a hard boil over high heat. The source calls for 12 cups, though it lists a range of 6 to 12 cups depending on how much pork you have.
Turn the heat down to low so the pot settles to a gentle simmer.
Add the leftover roast pork along with the crushed garlic, black pepper, brown sugar, banana blossom and bay leaf. Let everything sit in the hot liquid for 30 minutes.
Check the pork. It is ready for the next step when every piece is tender and the meat is almost falling off the bone.
Stir in the vinegar, liver sauce and soy sauce, then let the pot sit for another 15 minutes so the flavors meld.
Stir the corn starch and water together until smooth, then add it to the pot. The sauce will thicken as it heats, and the dish is ready to serve once it coats the meat.
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