Leftover, deboned turkey *
1 Head of garlic; crushed
3 lg Onions; halved, sliced
1/2 c (to 3/4 c) vinegar
1/2 c Dark soy sauce
8 Peppercorns; pounded
3/4 c (to 1 c) lt brown sugar
2 Bay leaves
1 c Meat broth
1 1/2 c Lechon sauce
1/4 kg Chicken livers
1 Can liver spread
* Unless you have a very heavy butcher's knife at home,
I don't recommend chopping through the turkey bones.
Place the chopped turkey meat in a large heavy sauce pan,
casserole or wok. Add all the ingredients except the
lechon sauce. Bring to a boil. Stir well. Lower the heat,
cover and simmer for 15 to 20 minutes.
Pour in the lechon sauce and bring to a boil. Add more
meat broth, if necessary. Adjust the seasonings. Some
people like their paksiw more sour than sweet; other,
just the opposite.
Simmer for another five minutes. Turn off the heat and
leave for the flavors to develop for another 10 minutes
If you're using canned liver spread, stir the liver
spread in a cup of hot water and pour into the cooking
pot. Proceed as above.
If you're using fresh chicken livers, cook the livers
in a little salted water for a few minutes (they cook
fast). Cool to room temperature and mash with a fork or
puree in a food processor or blender. Pour into the
cooking pot and proceed as above.
Top the paksiw with toasted garlic before serving.