Leftover lechon: paksiw & beyond

The second feast

Nobody finishes a whole lechon in one sitting — and nobody wants to. The leftovers are half the point. A day later the meat has soaked up even more of its own herb seasoning, and a few classic dishes turn it into something that almost rivals the original.

Paksiw na lechon — the classic

The most beloved second life: lechon simmered into a savory-sour stew until the meat is meltingly tender and the sauce turns rich and dark.

How to make it

1. Chop the leftover lechon — skin, meat and all — into bite-size pieces.
2. Sauté plenty of garlic in a little oil until fragrant.
3. Add the lechon, a good splash of vinegar, whole peppercorns, and water to barely cover. (If you saved any leftover lechon sauce, stir it in now.)
4. Simmer uncovered, low and slow, until the meat is fork-tender and the liquid reduces to a glossy sauce.
5. Balance with a little brown sugar and salt to taste — it should land savory, tangy and faintly sweet.

Serve with hot rice. It is, for many Filipinos, better than the lechon itself.

Beyond paksiw

• Lechon sisig — chopped fine, crisped on a hot pan, hit with onion, chili and calamansi.
• Lechon fried rice — folded through garlic rice; the rendered fat does the work.
• Lechon sandwiches & tacos — piled into bread or tortillas with a sharp pickle.

Keep the crackling crisp

Store the skin separately from the meat and uncovered if you can — trapped steam is what turns crackling to leather. A short blast of high, dry heat revives it. (More in why the skin crackles.)

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