  _01.jpg) Top: A serving ofpaksiw na isda; Middle:Inun-unan, aVisayanpaksiw which does not include vegetables and is primarily spiced withginger; Bottom: Visayan-stylelechon paksiw fromNorthern Mindanao | |
| Course | Main course |
|---|---|
| Place of origin | Philippines |
| Serving temperature | Hot |
| Main ingredients | Vinegar, fish sauce and spiced with siling mahaba |
| Similar dishes | Philippine adobo,kinilaw |
Paksiw (Tagalog:[pɐk.ˈsɪʊ̯]) is aFilipino style of cooking, whose name means "to cook and simmer in vinegar". Common dishes bearing the term, however, can vary substantially depending on what is being cooked.
Pinangat na isda may sometimes also be referred to aspaksiw, though it is a different but related dish that uses sour fruits likecalamansi,kamias (bilimbi) orsampalok (tamarind) to sour the broth rather than vinegar.[1][2]
Paksiw refers to a wide range of very different dishes that are cooked in a vinegar broth. They include the following:
A common variant ofginataang isda (fish in coconut milk) that addsvinegar to sour the broth. This variant combines theginataan andpaksiw methods of cooking inFilipino cuisine.[3][4][5]
Inun-unan orinun-onan is a notableVisayan version of the fishpaksiw dish spiced primarily withginger, as well as onions, shallots, pepper, salt, and sometimessiling haba chilis. Unlike northernpaksiw na isda, it does not include vegetables and very little or no water is added to the broth. It is sometimes anglicized as "boiled pickled fish".[6][7][8] The name comes from theVisayanverbun-un orun-on, meaning to "stew with vinegar, salt, and spices."[9]
Paksiw na baboy, which is pork, usuallyhock orshank (paksiw na pata forpig's trotters), cooked in ingredients similar to those inadobo but with the addition of sugar and banana blossoms (or pineapples) to make it sweeter and water to keep the meat moist and to yield a rich sauce.[10]
A unique variant of fishpaksiw made withanchovies (known asdilis inTagalog andbolinaw inVisayan languages) that is then wrapped in abanana leaf. It is also known asinun-unan na bolinaw orpinais na bolinaw in Visayan-speaking regions.[11]
Paksiw na isda is fish poached in a vinegar broth usually seasoned with fish sauce and spiced withsiling mahaba. It also usually includes vegetables, commonly eggplant andampalaya (bitter melon).[3]
Paksiw na lechon is leftover spit-roasted pork (lechon) meat that is cooked with vinegar, garlic, onions, black pepper, and some water. TheLuzon version adds ground liver orliver spread ("lechon sauce"), while theVisayan versions do not.[12][13][14]
