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!
Give your favorite Tiramisu a refreshing twist with this super easy yet absolutely delicious recipe. Fresh fruits? Yes, please!
Enjoy your favorite cream dory with this special sauce made richer and creamier by RecipeTV!
Also known in Italy as the Mortadella, bologna is best paired with the ever-succulent and tender asparagus.
Ragout is a French main-dish stew usually used as a pasta sauce. Surprise your hubby with Spiced Ham Ragout Pasta for your next romantic dinner at …
Deliciously refreshing and packed with nutrients, this Chicken Hardinera recipe from the Quezon Province is filled with originally-made local flavors.