Wednesday, July 20, 2011

#315_Paksiw na Lechon with Chicken Liver

A few weeks ago my friend Lisa threw a party at her house and as always she prepared so much Filipino dishes including a pork roast, which was so moist, tender and ohh, so flavorful. As usual, as guests, we got to take home whatever we want to take. For my "to go" plate, I just grabbed some of the roast pork to make some paksiw....and Paksiw I did!

On post
#119 Lechon na Paksiw, (click here) I shared a recipe of the very first paksiw I ever made which was a little dry, but tasted good. This one I'm posting today has some livers and a bit saucy, which is allot better than the one on previous post. The addition of chicken livers made allot of difference in flavor...that is if you like liver.

The following ingredients are just approximate.
I usually eye ball everything when cooking dishes such as this because this is a very forgiving dish to cook and there is no right or wrong way to cook it is one of those "whatever" kind of cooking and will still comes out delicious.

2 Tb canola oil or olive oil
1 Tb minced garlic
1 med size onions, diced or sliced
3 lbs of roasted pork, shredded or cubed
1/3 cup liver paste, see recipe below
2 pieces bay leaves
1/4 cup apple cider vinegar
3 whole garlic, crushed
1 Tb whole black pepper
1cup all purpose sauce
2 cups water or broth,
(more or less liquid depending on how saucy you want your paksiw to be)

2-3 Tb patis or salt
2 Tb brown sugar

1) Heat oil in a skillet over medium heat.
2) Saute minced garlic and onions for 1 minute then add the liver paste and roasted pork. You can throw in some bay leaves at this point. Saute for about 3 minutes or so.
3) Add the vinegar, crushed whole garlic, whole black pepper, all purpose sauce, water and patis. Simmer for about 5 minutes.
4) add brown sugar.
5) Simmer for about 5 minutes. Season with freshly cracked pepper.

How to make chicken liver paste:
Put some livers in a pot and cover with water; add garlic, sliced onions and salt. Bring to a boil, then bring it down to simmer; let it simmer for about 5 minutes. Take out the livers including the onions and garlic and transfer them to a food processor and process til mixture becomes smooth.

If you are pressed with time or if you don't have chicken livers,
you can also use the canned liver spread.

Note from MaMely:
Let me share with you how my friend, Lisa makes her Oven-Roasted Pork which was so moist and so flavorful.....
First, boil the meat in a large pot. (pork picnic or pork butts usually weigh about 6-9 lbs. so you really need a big pot) Put enough water to cover the whole meat. Put some crushed garlic cloves, bay leaves and sliced onions in with the meat. Bring to a boil taking out the scums that floats on top, then bring it down to simmer. Let it simmer for about 1 hour with lid on. Add some salt after 1 hour of simmering, then continue to simmer for another hour or so. Take the meat out onto a heavy roasting pan and roast it in a 325 degrees pre-heated oven for about 2-3 hours or until the meat is fork tender. (base roasting time on 25 minutes per pound. Normally, 30 minutes per pound if meat isn't boiled first).
If you have fresh celery you can throw a couple of celery ribs in while simmering the meat. can use celery salt and omit the regular salt.
For Lechon Kawali style, after the meat has been roasted in the oven, put it under the broiler for a few minutes until the pork skin becomes crisp.

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