For the holiday party with my Filipino friends, we ordered lechon (whole roast pig) cooked the bisaya way.
I haven't had lechon in more than 3 years, and neither have my friends, so this was a treat for us. About $30 well spent for each.
The lechon was just as we all remember it, cripy and very tasty! No one could resist picking on scraps of meat left on the tray after the lechon was all chopped up. However, we all know that what's good with the lechon after the feast is paksiw.
So, in the wee hours of the morning after the party, my friend and I cooked two different versions of paksiw, reflecting the culinary traditions of the different regions we are from. I made mine bisaya-style, stewing the lechon in vinegar, bay leaves, peppercorns, garlic and a touch of soy sauce. The other version was similar to mine but with liver sauce added.
Both paksiw dishes came out really good. Mine was sour with a hint of sweet in the thin sauce, while the other balanced sweet and sour with the added liver sauce. Both dishes are best served over steamed rice, like pictured above.
We all savored it!
Happy holidays!
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