Paksiw na Lechon

Balancing the sweetness and the sourness of Paksiw na Lechon can be a challenge. Successfully reached a balance today and just want to share it....gone are the days of taste, timpla, adjust.


INGREDIENTS

2 to 2.5 kgs pork shoulder
1/4 cup salt
Creat a paste of half a garlic head, 2 tsps rock salt, 1 tbsp oil and 1/2 tsp dried herbs, even italian seasoning will do

First the pork, soak it over night in water and 1/8 cup salt
The next day...
Pierce the pork with a knife and insert the paste in the holes
Rub oil and a bit of salt on the skin
Bake for 7 to 8 hours at 120......Yes it takes a whole day to cook lechon :)

Noting, you can make a pulled pork sandwich with mayo and greens with this on a bap first.... and just cook the left over for paksiw na Lechon.

To make the Paksiw, you will need:
A heaping plate of this left over tender pork shoulder- cubed into 3/4 inches (about 1 to 1.5kg cooked)
4 cups water
1 beef bouillon
3/4 cup vinegar
1 head garlic
1/4 to 1/2 tsp freshly cracked pepper ( depends on how peppey you want it)
1/2 cup soy sauce
1/2 cup sugar
2 cups Mang Tomas lechon sauce
bay leaves
1/2 tsp iodized salt

Bring to a boil - water, bouillon, vinegar, garlic, cracked pepper
Add: pork cubes and simmer on medium heat for 20 minutes
Add: soy and simmer for 5 minutes
Add: sugar and siimer for 5 minutes
Add: lechon sauce and bay leaves and simmer for 15 to 20 minutes
Now Taste..... add salt

I am so tempted to put in a piece of labuyo :)

Enjoy!!