Do you have any lechong manok left-over from your Andok’s, baliwag, Sr. Pedro, chook’s, take out dinner? Impress your family and friends by turning that into a delicious dish.
Lechon is the Filipino term for roasted meat dishes and which may refer to pork, chicken, duck, etc. that was cooked in this way (make sense does it?). Paksiw is a Filipino term used to call stews made of vinegar. So Paksiw na lechon literally translates to roasted chicken/pork/ or any meat slowly cooked in a mixture of vinegar and spices. Commonly, paksiw na lechon like our Paksiw na Lechong Manok sa Mang Tomas, requires the addition of sarsa (lechon sauce) or liver sauce or mashed liver. However, we do not have any of those on hand so I decided to add sweet pineapple syrup and pineapple slices, instead.
PAKSIW NA LECHONG MANOK sa PINYA
Lechong Manok, cut into serving portions – at least 1/2 of a whole
Pineapple (canned), diced – 4 to 5 slices
Onions, diced – 1 medium
Onions, sliced into rings – 2 large
Garlic, coarsely chopped – 6 cloves
Bay Leaves – 2 pcs
Black Pepper Powder
Brown Sugar – 1 1/2 tbsp
Soy Sauce – 4 tbsp
Vinegar – 4 tbsp
Pineapple syrup – 1/2 c
Salt to taste
Water – 2 c.
Cornstarch – 1 tsp dissolved in 1/4 c of water
Cooking Procedure :
1. Throw in all ingredients in a pot (except for the cornstarch) and cook them until the chicken meat starts to pull apart.
2. Pour the cornstarch mixture. Stir and simmer until the sauce thickens.
Serve with boiled pechay and steamed rice.
Also try our Paksiw na Lechong Manok sa Mang Tomas
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