Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 lbs. leftover [http://panlasangpinoy.com/2015/01/13/lechon-pata-recipe/ lechon] or [http://panlasangpinoy.com/2009/03/13/lechon-kawali/ lechon kawali]
- 3 cups lechon sauce (here is the link to our [http://panlasangpinoy.com/2010/03/07/sarsa-ng-lechon-sauce-recipe/ homemade authentic lechon sauce recipe])
- 2 cups beef stock
- 6 cloves garlic, crushed
- 2 large onions, chopped, red, white, or yellow only
- 1 teaspoon whole peppercorn
- 8 pieces dried bay leaves
- ½ cup soy sauce, dark or light only
- ¾ cup vinegar, white only
- ¾ cup sugar, white only
- salt, to taste
- black pepper, to taste
Directions
Heat canola oil over medium heat in a fresh, large pot. Sauté onions, garlic, ginger, bay leaf, and peppercorns for 1 minute.
Add the vinegar and allow to boil for 2 minutes.
Add the lechon and cook for another 2 minutes.
Add the lechon sauce, beef broth, brown sugar, and soy sauce. Bring to a boil.
Simmer over low heat for 15 minutes.
Season to taste as desired. Serve hot and plain over rice but scoop some of the contents into a large plate.