Lechon Paksiw

We have a lot of leftovers of the roasted pig and so we sliced them and cook the lechong paksiw. We mix together 1 kilo of sliced leftover of the lechon meat with skin, ¼ cup vinegar, ½ cup water, ½ cup lechon sauce (Maang Tomas lechon sauce), ½ head of crushed garlic, ½ cup of brown sugar and 1 teaspoon peppercorn. Let it boil, then simmer till meat is tender. Add 1 laurel or bay leaf and serve hot.