Paksiw na Lechon

Method

1. In a pot, combine the vinegar, water, sliced onion, smashed garlic, bay leaves, and peppercorns.
2. Bring to a boil without stirring for about 2 minutes to cook off the sharpness of the vinegar.
3. Add the chopped lechon pieces and the lechon sauce, stirring to coat the meat.
4. Lower the heat and simmer 30–40 minutes until the pork is very tender and the sauce has thickened slightly. Add a little more water if it becomes too dry during simmering.
5. Taste the sauce and add brown sugar if you like it sweeter, or a pinch of salt if needed.
6. Simmer a few minutes more so the flavours blend, then serve hot with steamed rice.
7. If the sauce is still thin, continue simmering uncovered for a short time to reduce it to a gravy consistency.