Paksiw na Lechon Kawali

Paksiw na Lechon Kawali or Lechon Paksiw is a dish that I made using leftover lechon kawali along with my homemade lechon sauce. This is a common dish that I prepare a day after the party as long as there are lechon leftovers.

Lechon might be enjoyable to eat while it is crispy, but there is a small window wherein you can enjoy the lechon at its peak condition (when the skin is still crispy and the meat is moist and tender). Once it gets cold, the crunchy texture of the skin starts to 

The good thing about paksiw na lechon is the idea that I can still enjoy lechon even if the skin is not crispy anymore. I all this the next goodness level of lechon. It is sometime better than the original  form (in my opinion). With my paksiw na lechon kawali, I am assured to still enjoy the same paksiw goodness even after 3 to 5 days as long as it is handled and stored properly. I also feel that the taste keeps on getting better with time.

It is best to make the your lechon paksiw tender for best results. This means cooking the meat in low to medium heat for around 30 minutes to an hour (or more if needed) until the meat gets tender.  The skin will be gelatinous to the point that it feels like it is melting in your mouth.