Lechon Paksiw

Instructions

1. Prepare the meat
   If using leftover roast pork with crispy skin, separate the meat from the skin. Cut the meat into 2-inch chunks and set aside the crispy skin to add later. If the skin is not crispy anymore, include it with the meat pieces.
2. Sauté the aromatics
   Heat oil in a large pot over medium heat. Add the minced garlic and sliced onions, sautéing until the onions are translucent and garlic is fragrant, about 2-3 minutes.
3. Add liquids and seasonings
   Pour in the liver sauce, soy sauce, vinegar, and water or broth. Add the bay leaves, whole peppercorns, and brown sugar. Stir the mixture thoroughly and bring to a gentle boil.
4. Simmer the pork
   Add the chopped lechon meat to the pot and stir to coat with the sauce. Reduce heat to low, cover, and simmer for about 45 minutes, stirring occasionally to prevent the bottom from burning.
5. Add the crispy skin
   If you've set aside crispy skin, add it to the pot during the last 15 minutes of cooking. If using banana blossom paste, add it now as well, stirring gently to incorporate.
6. Adjust seasoning
   Taste the sauce and adjust seasoning as needed. Add more brown sugar for sweetness, vinegar for sourness, or soy sauce for saltiness according to your preference.
7. Reduce the sauce
   If the sauce is too thin, simmer uncovered for an additional 10-15 minutes until it reaches your desired consistency. The sauce should be thick enough to coat the back of a spoon.