Lechon Paksiw (Pinoy-Style Pork Stew)

Ever wondered how this is done without using left-over lechon (roasted whole pig) from a party? I did wonder, so I tried to experiment methods on getting the right consistency of sauce, the right sweetness, and it should actually look like the ones you get from the cans. I love those canned lechon paksiw, but I always get disappointed when opening them, either you get the sauce overload or you get the worst parts of the pig, lets just say, yours were the snout and I had the butt!

Best served with rice, but a freshly baked bread will do as well.

LECHON PAKSIW (PINOY-STYLE PORK STEW)
Serves 8 (or less)

1 kg         Pork Belly, pat dry and cut into 1 inch cube
2 cloves   Garlic, crushed
1 large     Onion, sliced
1 cup       7-up (Yes, the Fido Dido one)
1 Tbsp     Cooking Oil
1 pc         Chicken Stock Cube, dissolved in
1 cup       Hot Water
1 Tbsp     Vinegar
2 Tbsp     Plain Flour
2 pcs       Bay leaf
12 pcs     Whole Peppercorns
               Salt & Pepper to taste

In a large heavy-based sauce pan, heat oil and sear pork cubes until brown on sides.  Remove from heat and set aside.  In the same pan saute onion and garlic until soft, return pork pieces in the pan (including the juices) then add flour and stir for a minute or two. Gently pour chicken stock while stirring continuously, and then add the 7-up, vinegar, bay leaf, peppercorns.  Bring to a gentle boil, cover then simmer at low heat for 1-1 1/2 hours making sure you check that the sauce doesn't dry out and the bottom part doesn't burn out and stick to the pan. You may add extra 7-up or water if liquid is evaporating quickly. Season with salt and pepper to taste.

This actually keeps well in the freezer, the vinegar does the trick.

Serve hot.