 Pinatisang pata usingham hock | |
| Course | Main dish |
|---|---|
| Place of origin | Philippines |
| Serving temperature | hot |
| Similar dishes | Binagoongan, Philippine adobo |
Pinatisan is aFilipino cooking process consisting of meat (usuallychicken,pork, orbeef)braised inpatis (fish sauce), garlic, ginger, onion,black peppercorns, andbay leaves. Some recipes also add non-traditional ingredients like tomatoes, chili peppers, and other herbs and spices. Vinegar may also be added. It is very similar tobinagoongan, which is made using fermented shrimp (bagoong, which are also used to make fish sauce). It is also similar toPhilippine adobo andpaksiw, but is distinguished by the primary use of fish sauce in place of vinegar (pinatisan literally means "[cooked] withpatis").Pinatisan has a strongumami flavor rather than the characteristic sour and sweet flavor of adobo.[1][2][3][4][5]
_-_grilled_saba_bananas_-_01.jpg) | ThisFilipino cuisine–related article is astub. You can help Wikipedia byadding missing information. |
