Paksiw na Lechon

Ingredients

• 1 1/2 lbs leftover roast pork, cut into chunks, skin included
• 2 tbsp oil
• 4 cloves garlic, minced
• 1 onion, sliced
• 3 bay leaves
• 1/2 cup liver spread or pâté
• 1/3 cup vinegar
• 1/4 cup soy sauce
• 2 tbsp brown sugar
• 1 cup water or pork stock
• 1 tsp whole black peppercorns
• Salt, to taste

Before you cook

• Cut the leftover roast pork into bite-sized chunks, keeping the crisp skin.
• Mince the garlic and slice the onion.

Steps

1. Heat the oil in a pot over medium heat.
2. Add the garlic and onion and cook for 3 minutes until fragrant.
3. Add the pork chunks and stir to coat them in the oil.
4. Pour in the vinegar and let it bubble without stirring for 2 minutes.
5. Add the soy sauce, brown sugar, water, bay leaves and peppercorns.
6. Bring to a boil, then reduce the heat and simmer for 15 minutes.
7. Stir in the liver spread until it dissolves into the sauce.
8. Simmer for another 10 minutes until the sauce thickens and darkens.
9. Taste and adjust with more sugar or vinegar to balance the sauce.
10. Season with salt if needed.
11. Serve hot over steamed rice.