Pork Adobo Paksiw Recipe
Do you like Pork Adobo? I do, but sometimes I cook too much of it to the point that there are lots of leftovers. Of course, it’s okay to keep leftover pork adobo for more than a couple of days in the fridge because it does not spoil quickly. However, I think that it will be better to taste something different after having quite a few servings of this dish. Pork Adobo Paksiw is what I recommend to turn the leftovers into something better.
Pork Adobo Paksiw or at least this recipe is all about the transformation of your leftover pork adobo into something better. It is a hybrid of our delicious adobo dish and the yummy lechon paksiw. What makes this more exciting is the homemade lechon sauce that we will be using.
You will know better about the pork adobo recipe by following the recipe link below. It should tell you how easy it is to make your pork adobo (if you have not done it yet). If you already have leftovers available, then all you need is to prepare the lechon sauce. The recipe is also available through the link below. I know that there are times when we are lazy to do something (trust me, this happens to me a lot). You can use store-bought bottled lechon sauce if you feel lazy or have no time to make your homemade lechon sauce.
Try this Pork Adobo Paksiw Recipe. Let me know what you think.
- Serves: 6
- Serving size: 6
- Heat the leftover pork adobo in a cooking pot.
- Add the lechon sauce, sugar, and water, stir, cover and cook in low heat for 20 minutes. Try to stir after every 5 minutes. You can add more water if the sauce is getting too thick.
- Transfer to a serving bowl and serve.
- Share and enjoy!