Cook With What You Have

Discover recipes using ingredients already in your kitchen. Results are ranked by how well they match your pantry.

How It Works

  1. Add Your Pantry - Enter ingredients you have at home.
  2. Search or Discover - Find recipes by keyword or click "What Can I Make?"
  3. Start Cooking - View your match percentage and visit the original recipe.

We don't host full recipes-we link directly to original sources.

Lechon Paksiw (Pork Roast Leftovers in Sweet and Sour Sauce)

If you have ever hosted a true Filipino party whether it be a birthday, wedding or a community fiesta (feast) then you would know that a party is never complete without Roast Pig or Roast Suckling Pig. Oftentimes in these occasions there will be many leftovers of the roast pig mainly around the spine area, ribs and head. This is a great way to economize and reinvent a dish served for yet another day or two.

Ingredients

  • 1–3 lbs roast pork leftovers
  • 6–12 cups water
  • ½ cup cane vinegar
  • ⅓ cup soy sauce
  • 1–2 cups liver sauce
  • 1 head of garlic, cloves crushed
  • 1–2 tbsp coarse black pepper
  • 1–2 tbsp brown sugar
  • 1 banana blossom
  • ½ cup corn starch (mixed with ½ cup water)
  • 1 bay leaf
Your pantry · Interactive controls load with JavaScript

Method

  1. In a large pot, heat 12 cups of water to a brisk boil on high heat.
  2. Reduce heat to low.
  3. Add in roast pork leftovers, and all dry ingredients (garlic, black pepper, brown sugar, banana blossom, bay leaf), allow to sit for 30 minutes.
  4. Once all pieces of the leftover pork is tender (almost falling off the bone), add in vinegar, liver sauce and soy sauce. Let sit for 15 minutes.
  5. Add in diluted cornstarch to thicken sauce.

Categories