When there’s leftover lechon post-celebration, it becomes Lechon Paksiw – it’s tradition. Everyone looks forward to the next celebration and the wait can be agonizing… But with WTH Hinimay, the wait is over! You can eat Lechon Paksiw any time! You’ll get the same tangy and savory flavor minus the wait and guilt.
The Afterparty Special: Lechon Paksiw
- Prep Time5 min
- Cook Time20 min
- Total Time25 min
- Yield2-3 servings
- 1 WTH Hinimay
- 1 garlic, minced
- 2 small cups of soy sauce
- 1 small cup of vinegar
- 1 can of chickpeas (mash them and set aside chickpea juice)
- 1 tablespoon sugar
- 1/2 small cup of whole pepper
- salt to taste
In a frying pan over medium high heat, heat some oil. Then put in the garlic, and saute until slightly browned.
Put in the soy sauce and vinegar, and let it come to a boil.
Add in the mashed chickpeas and mix well.
Season with sugar, whole pepper and salt.
Add WTH Hinimay and the chickpea juice, and incorporate it well with the sauce. You may also add water if you want your paksiw to be more saucy.
Serve hot with rice and enjoy! 🌱