How to Cook Lechon Paksiw With Mang Tomas?

Are you a fan of Filipino cuisine? If so, you must have heard of the delicious Lechon Paksiw with Mang Tomas sauce.

We will guide you through the ingredients you need and the steps to cook this mouthwatering dish. From preparing the leftover lechon to simmering it in a flavorful sauce, we will help you recreate this traditional Filipino favorite in your own kitchen.

Stay tuned for a culinary adventure with Mang Tomas!

Key Takeaways:

  • Don’t let leftover lechon go to waste – turn it into a delicious and easy-to-make dish by cooking it with Mang Tomas sauce.
  • The key ingredients for Lechon Paksiw with Mang Tomas are leftover lechon, Mang Tomas sauce, vinegar, garlic, onion, bay leaves, sugar, and salt and pepper.
  • Cooking Lechon Paksiw with Mang Tomas is simple: prepare the lechon, sauté aromatics, add Mang Tomas sauce, vinegar and seasonings, simmer and reduce the sauce, add lechon and let it cook. Serve and enjoy!
  • What is Mang Tomas?

    What is Mang Tomas? - How to Cook Lechon Paksiw With Mang Tomas?

    Credits: Poormet.Com – Kyle Scott

    Mang Tomas is a traditional Filipino liver sauce that is commonly used in dishes like Lechon Paksiw. It adds a rich and savory flavor to the dish.

    Originally created by a man named Tomas de los Reyes, the sauce was a result of his culinary experiments in the 1940s. The key ingredients of this delectable sauce include liver, vinegar, sugar, bread crumbs, and various spices, creating a unique umami taste that tantalizes the taste buds.

    Its significance in Filipino cuisine is enormous as it serves as a perfect accompaniment to many dishes, especially Lechon Paksiw. The sauce beautifully complements the succulent roasted pig and truly enhances its flavors, especially when dealing with leftover chunks.

    Ingredients for Lechon Paksiw with Mang Tomas

    Ingredients for Lechon Paksiw with Mang Tomas - How to Cook Lechon Paksiw With Mang Tomas?

    Credits: Poormet.Com – Zachary Rodriguez

    To prepare Lechon Paksiw with Mang Tomas, you will need a variety of ingredients including Lechon Paksiw, Mang Tomas sauce, soy sauce, vinegar, and lemongrass.

    In the delectable dish of Lechon Paksiw, each ingredient plays a crucial role in creating a harmonious blend of flavors.

    • Mang Tomas sauce, known for its rich and savory taste, serves as the base that gives the dish its distinct character.
    • The soy sauce adds depth and umami flavor, while the vinegar provides a hint of tanginess that balances the richness of the sauce.
    • Fragrant lemongrass infuses a refreshing citrus note, enhancing the overall aroma of the dish.

    Leftover Lechon

    Leftover Lechon, particularly the crispy pork belly and roasted pig chunks, serves as the main protein component in Lechon Paksiw, infusing the dish with rich flavors and textures.

    Utilizing the remaining Lechon ensures that no part of the succulent roasted pig goes to waste. The crispy pork belly adds a delightful crunch to the dish, contrasting beautifully with the tender roasted pig chunks.

    Each part brings its unique essence to the Lechon Paksiw, with the crispy elements offering a satisfying texture that complements the savory sauce. It’s this blend of textures and flavors that makes Lechon Paksiw a beloved Filipino dish, showcasing the versatility and appeal of repurposing leftover Lechon.

    Mang Tomas Sauce

    Mang Tomas sauce, also known as liver sauce, is a pantry staple in Filipino households, known for its rich and savory flavor that complements dishes like Lechon Paksiw.

    With its origins dating back to the Philippines, Mang Tomas sauce has become an integral part of Filipino cuisine, elevating the taste of traditional dishes to new heights. This pantry essential boasts a unique blend of flavors, from savory and slightly sweet notes to a subtle tanginess that enhances the overall dining experience. Its versatility shines through in classic recipes like Lechon Paksiw, where it lends a distinctive touch of richness and depth to the tender meat, making it a favorite among locals and food enthusiasts alike.


    Vinegar is a crucial ingredient in Lechon Paksiw, offering a tangy flavor profile that complements the richness of the dish. It is also used to make a delicious vinegar dipping sauce for added zing.

    When using vinegar in Lechon Paksiw, it not only adds a delightful tanginess but also acts as a natural tenderizer for the meat, resulting in a more flavorful and succulent dish. One tip for maximizing the flavor potential of vinegar is to let the dish simmer slowly, allowing the flavors to meld together harmoniously.

    Experimenting with different types of vinegar can bring a unique twist to your Lechon Paksiw recipe. While white vinegar offers a sharp acidity, apple cider vinegar introduces a slightly sweet undertone. Balsamic vinegar can add a hint of richness to the dish, elevating its overall taste.


    Garlic, a staple ingredient in traditional Filipino cuisine, adds depth and aroma to Lechon Paksiw. Its aromatic flavor enhances the dish and is commonly served with rice for a satisfying meal.

    In Filipino cooking, garlic is revered not just for its flavor but also for its health benefits, boasting anti-inflammatory and antibacterial properties.

    When simmered with the succulent pork in Lechon Paksiw, garlic infuses the meat with a savory richness that tantalizes the taste buds.

    Garlic’s pungent yet sweet undertones work in perfect harmony with the tangy vinegar and sweet soy sauce, creating a flavorful medley that is irresistible.

    For a quintessential Filipino dining experience, the Lechon Paksiw is always paired with steaming hot rice, making it a complete and satisfying meal.


    Onions are a flavorful addition to Lechon Paksiw, enhancing the taste of the meat broth and making the dish even more delicious with their sweet and savory notes.

    When simmered with the rich meat broth, onions release their natural sweetness, which perfectly balances the savory umami flavors, creating a harmonious blend that tantalizes the taste buds. The depth of flavor that onions bring to the dish is unparalleled, infusing every spoonful with a comforting and aromatic essence. The texture they add to the Lechon Paksiw elevates the overall dining experience, providing a delightful crunch amidst the tender meat and velvety broth.

    Bay Leaves

    Bay leaves are a simple yet practical addition to Lechon Paksiw, imparting a subtle earthy flavor to the dish and enhancing its aromatic profile with minimal effort.

    When simmered with the succulent lechon meat, these unassuming leaves release a fragrant essence that infuses every morsel with a delightful depth of flavor.

    The beauty of using bay leaves lies in their ability to effortlessly elevate the taste experience of this classic Filipino dish, without the need for complex ingredients or elaborate cooking techniques.


    Sugar plays a key role in balancing the flavors of Lechon Paksiw, adding a touch of sweetness that enhances the tenderness and moistness of the meat. This ingredient contributes to the overall enjoyment of the dish.

    One of the main reasons why sugar is essential in the preparation of Lechon Paksiw is its ability to not only sweeten the dish but also to help tenderize the meat, resulting in a melt-in-your-mouth experience. By caramelizing during the cooking process, sugar creates a rich flavor profile that complements the savory notes of the pork. Its sweetness acts as a perfect counterbalance to the acidity of the vinegar and the richness of the pork, creating a harmonious blend of flavors that make each bite a delightful experience. The tender and moist texture of the meat, enhanced by the sugar, ensures that every mouthful is succulent and satisfying.

    Salt and Pepper

    Salt and pepper are essential seasonings in making Lechon Paksiw, allowing for creative adjustments to the dish’s flavor profile. The right balance of salt and pepper enhances the overall taste experience.

    When preparing Lechon Paksiw, the use of salt and pepper creates a harmonious blend of savory and aromatic elements. The salt acts as a flavor enhancer, bringing out the natural taste of the meat, while the pepper adds a subtle kick and depth to the dish.

    The salt helps to tenderize the meat, making it succulent and juicy, especially when simmered in the flavorful sauce. On the other hand, the pepper introduces a contrasting note that cuts through the richness of the dish, providing a pleasant balance.

    By experimenting with different quantities of salt and pepper, you can tailor the taste of Lechon Paksiw to suit your preferences, whether you prefer a bolder, spicier profile or a more mellow one. This versatility makes the seasoning process not only crucial but also exciting, as you can unleash your culinary creativity in making this dish truly your own.

    Steps to Cook Lechon Paksiw with Mang Tomas

    Cooking Lechon Paksiw with Mang Tomas involves a series of steps that are easy to follow. This practical recipe is best enjoyed with a side of steamed rice.

    Start by shredding the leftover Lechon meat into small pieces, ensuring to retain the crispy skin for added texture. In a pan, sauté garlic and onions until fragrant, then add the shredded meat and Mang Tomas sauce, allowing the flavors to meld together. Next, pour water into the mixture and let it simmer until the sauce thickens to your desired consistency. To elevate the dish, you can add a hint of vinegar to balance the richness of the Lechon and sauce.

    Prepare the Lechon

    Before making Lechon Paksiw, ensure the leftover Lechon is prepared by simmering it in a flavorful beef stock. This step adds depth to the dish and allows for creative adaptations to achieve a delicious outcome.

    Simmering the leftover Lechon in beef stock not only infuses the meat with rich flavors but also helps tenderize it further, resulting in a more succulent texture. The process of simmering in beef stock allows the meat to absorb the savory essence of the stock, creating a harmonious blend of flavors that elevate the dish to a whole new level.

    Using beef stock opens up a world of creative opportunities in Lechon Paksiw. You can play around with different seasonings, herbs, and spices to customize the flavor profile according to your preferences. This flexibility allows you to experiment with various ingredients and techniques, adding your unique twist to the traditional recipe.

    Saute the Aromatics

    Sauteing the aromatics such as soy sauce, vinegar, and meat broth forms the flavorful base of Lechon Paksiw, infusing the dish with savory and tangy notes.

    When soy sauce meets the heat of the pan, it releases its rich umami flavor, creating a depth that complements the tanginess of vinegar perfectly. The combination of these two key ingredients creates a harmonious balance that enhances the taste profile of the dish.

    The meat broth adds a layer of complexity and richness, infusing the Lechon Paksiw with a comforting aroma and mouthwatering depth of flavor. It serves as the foundation that ties together all the elements, making each bite a delightful experience for the palate.

    Add the Mang Tomas Sauce

    Incorporate the rich flavors of Mang Tomas sauce, made with liver spread and lard, into the Lechon Paksiw for an authentic touch of traditional Filipino taste profile.

    Mang Tomas sauce is a beloved condiment in Filipino cuisine, cherished for its unique blend of savory flavors. When added to the Lechon Paksiw, this sauce transforms the dish into a symphony of tastes that pay tribute to the rich culinary heritage of the Philippines. The incorporation of liver spread adds a depth of umami richness, while the lard imparts a luxurious texture that marries perfectly with the succulent lechon. These ingredients work harmoniously to elevate the flavors of the dish, creating a mouthwatering experience that captures the essence of traditional Filipino cooking.

    Pour in the Vinegar and Seasonings

    To enhance the tangy notes of Lechon Paksiw, pour in vinegar and add aromatic bay leaves and black peppercorns for depth of flavor. These seasonings elevate the taste profile of the dish.

    Incorporating vinegar, bay leaf, and black peppercorns in Lechon Paksiw is crucial as these elements work together harmoniously to create a symphony of flavors. Bay leaf infuses a subtle earthy aroma, while black peppercorns contribute a mild heat and pungent undertones.

    The acidity from vinegar not only tenderizes the meat but also balances out the richness of the dish. The combination of these seasonings doesn’t overpower the savory essence of the Lechon Paksiw but rather enhances it, creating a delightful complexity that tantalizes the taste buds.

    Simmer and Reduce the Sauce

    Allow the Lechon Paksiw to simmer and reduce the sauce to achieve a rich and flavorful consistency.

    Simmering the Lechon Paksiw slowly over low heat not only thickens the sauce but also intensifies the flavors, melding the sweet, tangy, and savory notes into a harmonious blend. This process allows the meat to absorb the essence of the sauce, making each bite a burst of deliciousness.

    In terms of variations, some prefer adding a splash of vinegar or a hint of soy sauce for an extra depth of flavor. Others may incorporate ingredients like pineapple chunks or coconut milk to provide a unique twist on this traditional Filipino dish. Experimenting with these additions can create a diverse range of taste profiles to suit different preferences.

    To extend the shelf-life of your Lechon Paksiw, consider freezing individual portions in airtight containers or zip-lock bags. Labeling with the date can help you keep track of freshness. Using meat broth instead of water in the recipe can enhance the overall richness of the dish and add an extra layer of savory goodness to the sauce.

    Add the Lechon and Let it Cook

    Add the prepared leftover Lechon to the simmering sauce and allow it to cook until tender and moist. This step ensures that the Lechon Paksiw achieves the desired flavors and textures, similar to Lechon Kawali.

    As the Lechon gradually simmers in the luscious sauce, its flavors infuse deeply, creating a harmonious blend of savory goodness. The slow cooking process not only tenderizes the meat but also allows it to soak up the rich flavors of the sauce, transforming it into a delectable dish bursting with succulence. The Lechon becomes succulent and juicy, reminiscent of the mouthwatering texture found in popular Filipino favorites like Lechon Kawali.

    Serve and Enjoy!

    Once the Lechon Paksiw is ready, serve it hot and enjoy the delicious blend of flavors and textures. This practical and flavorful dish is a delight to savor.

    As you savor each bite of this mouth-watering dish, you’ll experience a symphony of tastes that range from savory and tangy to slightly sweet. The tender chunks of lechon meat soaked in a rich, well-balanced sauce create a comforting and satisfying meal. The umami notes from the soy sauce and vinegar perfectly complement the subtle hint of sweetness coming from the pineapple chunks.

    Pair the Lechon Paksiw with steaming white rice to absorb all those delectable juices and elevate the overall experience. The tender meat, combined with the aromatic sauce, creates a harmonious blend that will leave your taste buds longing for more.

    Frequently Asked Questions

    How do I cook Lechon Paksiw with Mang Tomas?
    To cook Lechon Paksiw with Mang Tomas, you will need shredded leftover lechon, Mang Tomas sauce, and other ingredients like vinegar, garlic, and sugar. Follow my recipe on for a step-by-step guide.

    Can I use any type of lechon for this recipe?
    Yes, you can use any type of lechon for this recipe, whether it’s homemade or store-bought. The key ingredient is the Mang Tomas sauce, which gives the dish its distinct flavor.

    How long does it take to cook Lechon Paksiw with Mang Tomas?
    It usually takes about 30 minutes to cook Lechon Paksiw with Mang Tomas. However, the cooking time may vary depending on the amount of lechon and the heat of your stove.

    Can I make this dish in advance?
    Yes, you can make Lechon Paksiw with Mang Tomas in advance and store it in the refrigerator for a few days. Just reheat it in a pan or microwave before serving.

    What other ingredients can I add to enhance the flavor of Lechon Paksiw with Mang Tomas?
    Some people like to add pineapple chunks or liver spread to their Lechon Paksiw for a sweeter and creamier taste. You can also add chili peppers or fish sauce for a spicy kick.

    How can I make this dish healthier?
    To make this dish healthier, you can use leaner cuts of lechon or remove the skin before shredding. You can also reduce the amount of sugar or use a sugar substitute. Serve it with a side of steamed vegetables for a balanced meal.

    Similar Posts