• 1/2 kilo leftover lechon
  • 1 cup lechon sauce
  • 1/2 head garlic, crushed
  • 1/4 cup vinegar
  • 1/2 -1 tbsp. sugar
  • 2 to 3 tbsp. soy sauce
  • 2-3 pcs. bay leaf
  • 1/2 tsp. peppercorns


  1. In sauce pan place the left over lechon and add in the vinegar, soy sauce, garlic, peppercorns and bay leaf.
  2. Add in enough water up to an inch above the meat.
  3. Bring to a boil and simmer for 15 to 20 minutes or until the meat start to fall apart, add more water as necessary then simmer until the liquid is reduced to about half.
  4. Add in the sugar andlechon sauce and continue to cook at low heat for about 1 to 2 minutes.
  5. Serve with rice.


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