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Lechon Paksiw

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Published on Mar 7, 2010

How to cook Lechon Paksiw the panlasangpinoy way. Visit us at http://www.panlasangpinoy.com

Comments • 126

Dadet Vacunawa
y r using beef stock? db nga lechon is pork. parang mas appropriate ata ang pork stock.hmmmm
kisuna mayan
ang hitsura niya, para lang siyang tuna flakes cat foods na de lata na nabibili sa lugar namin....pero mukhang masarap naman siya basta wag mo lang siyang titignan.....kailangan habang kumakain ka ay naka focus ang tingin mo sa TV or may kausap ka para nalilibang ka, sabay inom ng coke
Ayalyn Lamigo
Mukang lugaw ang paksiw. 
cobralatigo
Problema nga pag lechon ang ulam, walang left over !! lol ! walang papaksiwin !! lol ! 
suerte03211978
Nampotang panlasang pinoy, eh hikahos namang mag-Tagalog!
Logically Speaking
It is far better to put all the seasonings simultaneously except the vinegar; it will decrease the length of time and save your fuel.
R N
How is it that double dipping is soooo acceptable!
Aristotle Malibiran
Charapp
Mizhershe Ehsrehzim
yung bulaklak ng saging is usually used on paksiw na pata, hindi sa lechong paksiw, at ang paksiw na pata walang bay leaves whereas ang lechong paksiw meron. maraming klase ng paksiw dyan, tulad ng isda which is totally different to this, but each to their own. if you listen carefully, he mixed the vinegar after sya kumulo, he didnt mix it right away!
Adrac Creatives Business Solutions
i tried this recipe few minutes ago and its so delicious, compliments for the chef! thanks for the recipe, my family loved it! ;)
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