Tuesday, September 10, 2013

Paksiw na Baboy / Pork Paksiw

We didn't finish the roasted pork shoulder I made for lunch yesterday. Click here for the post. It was way too big for us! We ate about half the meat and set aside the skin because it was slightly rubbery. When I saw the leftovers last night, my initial thoughts were of a sandwich with homemade mayonnaise, but then I thought, why not try to turn this into Paksiw? This would make us an excellent lunch for today!

Paksiw na Baboy - Filipino braised pork in vinegar, soy sauce, and sugar.

The Paksiw dish that I know is the one of my late mother-in-law's. This was always made from Lechon (Whole Roasted Pig) leftovers after parties. I was never a big fan of sweet sauces, but through time I've learned to really love this dish, which I think won me over by the simmered pork skin. What is slightly rubbery after roasting becomes tender and melts in the mouth after being simmered. Turning the Roasted Shoulder of Suckling Pig into Paksiw seemed like such a good idea, until MR said he wasn't too sure of the idea. I was already set on it so I went ahead despite his reluctance. I'm glad I did. And I think so did he (he ate 2 full plates of rice and pork!!!)

Lunch is served: Paksiw na Baboy / Pork Paksiw and Rice 


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