Share on Facebook Print Recipe
A foodie's golden rule? Thou shall not waste any kind of food... especially if it's lechon! Savor every bit of this all-time favorite always, in all ways!
- 4 lb leftover Lechon or Lechon kawali
- 3 cups Lechon sauce
- 2 cups beef stock
- 6 cloves garlic, crushed
- 2 large onions, chopped
- 1 tsp whole peppercorn
- 8 pcs dried bay leaves
- 1/2 cup soy sauce
- 3/4 cup vinegar
- 3/4 cup sugar
- salt to taste
Pour the beef stock into the cooking pot. Bring to a boil.
Add garlic and onions until texture turns soft.
Mix whole peppercorn, dried bay leaves, and soy sauce.
Add the leftover lechon. Let it simmer for 30 to 35 minutes.
Pour vinegar and bring to a boil. Let it simmer for 10 minutes.
Mix the sugar and lechon sauce. Simmer for another 5 minutes.
Sprinkle salt to taste and stir.
- Transfer to a serving dish. Indulge with rice.
Other recipes you might like!
Known as a miracle plant, malunggay is a nutritious mix to your turkey dog sandwich. With this, your kids will look at malunggay in a brand new light.
Craving for something spicy, nutty, and savory all at the same time? Kung Pao Chicken is the dish for you! RecipeTV created a version of this recipe…
You've never really tasted a classic Pinoy dessert without having a bite of Leche Flan. This recipe makes it creamier and thicker, too!
The Waldorf Salad specialty consists of raw apples, celery, grapes and walnuts, dressed in mayonnaise