Presenting our Le-Chunks Paksiw, where So-Yay Chunks replace traditional lechon. This meatless adaptation preserves the authentic essence of lechon paksiw, marrying the rich taste of So-Yay Chunks with the tangy and savory elements of the classic Filipino dish. Immerse yourself in a plant-based variation that captures the essence of a beloved Filipino favorite.
Le-Chunks Paksiw
Le-Chunks Paksiw
Rated 5.0 stars by 1 users
Servings
4
Prep Time
30 minutes
Cook Time
30 minutes
Presenting our Le-Chunks Paksiw, where So-Yay Chunks replace traditional lechon. This meatless adaptation preserves the authentic essence of lechon paksiw, marrying the rich taste of So-Yay Chunks with the tangy and savory elements of the classic Filipino dish. Immerse yourself in a plant-based variation that captures the essence of a beloved Filipino favorite.
Ingredients
- 100g So-Yay Chunks (hydrated)
- 1 onion
- Lots of garlic
- 1/4 brown sugar
- 1/4 cup malt vinegar (or apple cider)
- 1/4 cup soy sauce
- 1 cup lechon sauce (we used Mang Tomas brand, most Asian stores or Asian section in the grocery will have one)
- 1 cup water
- 4-5 cups cauliflower
- 1 tbsp cornstarch (thickener - mix with 3 tbsp water)
- 1/2 tsp salt (optional)
- 1/2 tsp ground pepper
- 1/2 tsp savory (optional)
Directions
- Begin by hydrating So-Yay Chunks in water; set aside once fully soaked.
- Melt butter in a pot on the stovetop.
- Sauté chopped onions and garlic until golden.
- Add the hydrated So-Yay Chunks, cooking until the desired texture is achieved.
- Introduce brown sugar, malt vinegar, soy sauce, and water to the pot.
- Enhance the flavor with Asian sauce (Mang Tomas).
- Add cauliflower, salt, and black pepper, ensuring even distribution.
- Simmer until the ingredients meld and reach the desired tenderness.
- Thicken the mixture by adding a mix of cornstarch and water.
- Serve the savory dish promptly with hot rice.
Recipe Video
Tags: So-yay Chunks