When there are home celebrations like fiestas or reunions, there would always be lechon baboy as the gastronomic centerpiece. And chances are there would be left-overs the following day/s or even weeks. So how to get "rid" of the kilos and kilos or this roasted pig? More often, it would end up as lechon paksiw as there would be some sarsa leftovers too. Just stew the lechon in the sarsa, add some vinegar and spices and another dish is born. But if you're too tired of this recipe, how about a "dry" lechon paksiw or I would christen it as pinamalhan nga lechon ? An off shot of the lechon paksiw recipe, it's left over lechon, simmered in vinegar and onions and cooked until dry. And there's no standard recipe as one can tweak it to his own delight! Add some chillies and you'll have a spicy version. Place it on sizzling plate, add some sauce and you may have lechon sisig. The possibilities are endless but it all started with a lechon paksiw made dr