Lechon Paksiw (Pork Roast Leftovers in Sweet and Sour Sauce)
Estimated Nutrition (whole recipe, rough)
Counts 9 of 12 ingredients — the other 3 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 |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pork | 100g cooked | 242 |
| Banana | 1 medium (118g) | 105 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| 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 |
| Water | not in our table | 0 |
| Liver | not in our table | 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
- 1–3 lbs roast pork leftovers
- 6–12 cups water
- ½ cup cane vinegar
- ⅓ cup soy sauce
- 1–2 cups liver sauce
- 1 head of garlic , cloves crushed
- 1–2 tbsp coarse black pepper
- 1–2 tbsp brown sugar
- 1 banana blossom
- ½ cup corn starch (mixed with ½ cup water)
- 1 bay leaf
Directions
In a large pot, heat 12 cups of water to a brisk boil on high heat.
Reduce heat to low.
Add in roast pork leftovers, and all dry ingredients (garlic, black pepper, brown sugar, banana blossom, bay leaf), allow to sit for 30 minutes.
Once all pieces of the leftover pork is tender (almost falling off the bone), add in vinegar, liver sauce and soy sauce. Let sit for 15 minutes.
Add in diluted cornstarch to thicken sauce.