How to cook: Paksiw na lechon (roast pork stewed in vinegar and soy sauce)

Paksiw is the generic name for stews made with vinegar. Lechon is a roasted whole pig sold either whole or by the kilo with an accompanying sweet-sour sauce made with pureed pork liver. To make paksiw na lechon, the meat is slow-cooked in a mixture of vinegar, soy sauce, peppercorns, bay leaves, sugar, salt and whatever leftover liver sauce there is.

It sometimes happens that there is no leftover sauce. In which case, some substitutions may be in order. One option is to used commercial lechon sauce available bottled in most supermarkets. Another option is to use a can of liver spread diluted in a cup of meat broth. Or, if you have a lot of leftover lechon, you may choose both options and mix them all together.

In this recipe, the paksiw was cooked with excess lechon sauce.  »

Scrap ham spring rolls

scrap-ham-spring-rolls

A curious thing happened when I made puchero a few days ago. The ham bone I used to make the broth had a substantial amount of meat that, after picking and shredding, equaled to about two cups. I thought about making an omelet but decided it was too predictable. Why not spring rolls? I had a small pack of julienned ubod … »

How to cook: Fish and corn fritters

fish-corn-fritters

According to one of the Thai cookbooks I own, a dish called prawn and corn fritters is a popular street food in Thailand. I didn't see anyone selling this dish in Phuket but that didn't stop me from doing my version once I got home. Instead of prawns, however, I used leftover grilled fish belly.Preparation time is 10 … »

Lumpiang pabo (turkey spring rolls)

turkey-lumpia1

From the rice-stuffed roast turkey that I cooked for my husband's birthday dinner, I was able to salvage enough meat which, after mincing, measured about four cups. It wasn't exactly easy picking the meat stuck to the carcass but those are the tastiest part of the turkey. Actually, that's true for any poultry and even pork … »