Paksiw Na Chicharrón
Paksiw (puck-see-ew) is a method of food preparation popular in the Philippines. The dish is usually pork or fish simmered in vinegar, soy sauce and other spices and, in some cases, is sweet in flavor.
Many Filipinos use leftover lechon (roasted pig) which is usually served in big gatherings, to make paksiw.
I had this craving for lechon paksiw but lechon is not always available at Filipino restaurants. (Some offer lechon by the pound on a first-come-first-served basis.)
So I thought the next best thing is to use fried chicharrón (pork rinds) which is easy to find in Mexican grocery stores. After all, chicharrón has both the meat and crispy skin that one gets from lechon.
When buying chicharrón, go for the ones with meat and skin. They’d make a better paksiw.
1 lb. chicharrón
3/4 cup lechon sauce
2 cups beef stock
3 cloves garlic, peeled and crushed
1 small onion, sliced
1/2 tsp whole black peppercorn
2 dried bay leaves
1/4 cup soy sauce
1/4 cup white vinegar
1/4 cup coconut sugar (or brown sugar)
Salt and pepper to taste
In a large pot or wok, bring beef stock to a boil. Add garlic and onions and cook until tender. Add soy sauce, bay leaves and peppercorn and let simmer for 5 minutes. Add in chicharrón and simmer for about 15 minutes, making sure the liquid doesn’t go dry (you can add more beef stock if it does). Add vinegar and sugar and bring to a boil. Add lechon sauce. Reduce heat and simmer for 10 minutes. Add salt and pepper to taste. Remove from heat and serve warm with steamed rice.