3 Recipes for Leftover Lechon: Paksiw, Rice, and Tacos

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Congratulations, you have leftover lechon! Now what do you do with it?

You can simply reheat your lechon in a pan or air fryer, then serve it with hot rice and Mang Tomas. Or you can transform those scraps into a brand new dish—one that's just as satisfying and festive as the roasted pig. Here's three ideas to get you going:

• Meaty Lechon Paksiw
• Lechon Rice
• Lechon Adobo Tacos

What is Lechon?

If you're serious about partying, you serve Filipino lechon (also litson) as your centerpiece: a slow-roasted suckling pig with crackling mahogany skin. Beneath the crispy skin lies tender meat, seasoned with aromatics like lemongrass and garlic. It is served either with vinegar or liver sauce for dipping.

In a typical Filipino household, leftover lechon = lechon paksiw.

Paksiw, like its cousins kinilaw and adobo, uses a lot of vinegar. (The word literally means "to simmer in vinegar".) This non-traditional recipe demotes it from key ingredient to seasoning, lending a mild brightness to a braising liquid of lechon sauce and beef broth. The final dish leans meaty and sweet—add more vinegar if you prefer a punchier tang.

Prep Time: 10 mins. Active Time: 40 mins. Serves 3.