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Recipe: Pineapple Lechon Paksiw
Published January 1, 1970 8:00 AM PHT
Updated February 23, 2020 5:20 PM PHT
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Continue the Christmas lechon fest by cooking this recipe.
INGREDIENTS:
1 kilo crispy pork lechon kawali, cut into serving portions
1 can pineapple, diced
1 pc white onion, diced
1 head garlic, minced
2 pcs bay leaves
1 teaspoon black peppercorns
Black pepper ground, as needed
2 tablespoons brown sugar
1/2 cup soy sauce
1/2 cup vinegar
1/2 cup pineapple juice
1 teaspoon cornstarch dissolve in 1/4 cup water
2 cups water
Salt to taste
PROCEDURE:
Put all the ingredients in a stock pot, except for the cornstarch.
Cook them until pork meat starts to get tender and the vinegar is cooked.
Cook them until pork meat starts to get tender and the vinegar is cooked.
Pour the cornstarch mixture.
Stir and simmer until the sauce thickens.
Stir and simmer until the sauce thickens.
