A pork belly take on lechon paksiw, browned first for depth, then braised until the sauce thickens on its own.
Lechon paksiw exists because of leftovers — specifically, the bones and meat from a whole roasted pig, simmered down in vinegar and Mang Tomas until the sauce is thick, tangy, and deeply savory. The problem is you need leftover lechon to make it, and that's not always a given.
Pork belly is a practical stand-in. It's fatty enough to mimic the richness of lechon — and while it's not an exact copy, it gets close enough to satisfy the craving. Browning it first does the work that the lechon's roasted skin would normally do — building color and depth before the braising liquid even goes in.
From there, it cooks like any paksiw: vinegar in first, left alone to boil off before you stir, then a long simmer until the pork is tender. The liver spread isn't just filler — it rounds out the sharpness of the vinegar in a way that Mang Tomas alone doesn't. Together they get the sauce where it needs to be. No slurry either; the fat from the belly does the thickening as it reduces.
Render pork: Put pork in a cold stainless steel pan and place over medium heat. Cook, undisturbed, until the fat renders and the bottoms turn golden and crisp, about 8–10 minutes. Flip and cook for another 3–4 minutes.
Simmer: Add garlic, onion, bay leaves, and peppercorns and sauté for about 2 minutes, or until fragrant. Pour water, vinegar, and soy sauce. Boil for about 2 minutes without stirring. Cover and simmer on low heat for 45–50 minutes. Add a bit of water if needed.
Build sauce: Add liver spread, Mang Tomas, and brown sugar. Stir until liver spread and sugar are fully dissolved and sauce is smooth. Cover and simmer for another 10–15 minutes.
Finish: Uncover and simmer until sauce thickens. Stir occasionally to avoid sticking and to help fat emulsify into the sauce. Adjust to taste with salt.
