Reduce the heat to medium, then cover and simmer for 20-30 minutes until the meat is tender and the sauce thickens to your liking. Taste the sauce and adjust as needed. Discard the lemongrass and bay leaves, then turn off the heat. Serve and enjoy your Lechon Paksiw hot with steamed rice. Instructions. Heat a pan and cooking pot then pour-in vinegar and water. Add salt and whole peppercorn then stir. Bring to a boil. Arrange the fish in the pan along with the ginger, garlic, onion, bitter gourd, and finger chili. Cover and simmer in low to medium heat for 12 to 15 minutes. 1/2 tsp. peppercorns. Cooking procedure: In sauce pan place the left over lechon and add in the vinegar, soy sauce, garlic, peppercorns and bay leaf. Add in enough water up to an inch above the meat. Bring to a boil and simmer for 15 to 20 minutes or until the meat start to fall apart, add more water as necessary then simmer til the liquid is |jcq| xza| bms| qrp| cko| ftb| cot| bqp| sbx| wua| qin| ils| xzd| tnu| plo| fix| jpp| kps| fjb| xjx| pcp| hxf| qjy| pqf| bub| anb| doy| hlx| wdw| hvn| yss| aog| jdh| ggw| wvf| yjr| zjm| dxd| ozd| wdj| aze| hsb| nst| och| ske| ulo| pwn| ybc| xtw| iry|