Don’t know what to do with left over lechon from recent family gatherings? Then this recipe is for you. This twist version of lechon paksiw uses Oyster Sauce, perfectly sweet and tangy taste that you’ll love matching with steamed rice.
Lechon paksiw is a Filipino-style dish stewed in vinegar with simple ingredients such as garlic, onions, peppercorns, and bay leaves. It’s traditionally made of chopped roasted pork, usually from leftover lechon served the previous day for large parties.
Philippine adobo is a Spanish-influenced meat dish consisting of common ingredients like vinegar, garlic, soy sauce and black pepper. Adobo is so popular in Philipiines that you can find so many different versions. People have adapted this dish to their own taste.
Pork adobo is a simple recipe but requires time to make. The typical pork adobo will have have some sauce but in this recipe, I moved away from the conventional way by letting the mixture simmer until the pork meat is tender, and frying the pork until golden brown. Doing this will make the pork so crispy outside but juicy on the inside. This is a dry adobo version that you will love.
Cebu is known for having the best lechon in the Philippines. This is because Cebu lechon is best known for its crunchy golden red skin and tender, juicy, delicious meat. Boneless Lechon Belly or Prochetta is a savory, fatty, and moist boneless pork and traditionally roasted over wood for at least 8 hours.
“Lechon” has already been considered as a national dish in Philippines and has become a huge hit in gatherings, feasts, and parties.
This version of Cebu Lechon Belly has a skin so crispy and meat so tender and juicy. Made tasty with simple herbs and spices like lemongrass, spring onions, garlic, and chili to brings out the awesome flavor of this dish. Cooking this recipe takes few hours, but Its worth the wait!
Watch how to cook the best lechon pork belly
Try this oven roasted recipe and you won’t regret. Share with family and friends and they will love you for its richness flavor.