|Place of origin||Philippines|
|Main ingredients||Vinegar, fish sauce and spiced with siling mahaba|
|Similar dishes||Philippine adobo, kinilaw|
Paksiw (Tagalog: [ˈpak.sɪʊ]) is a Filipino 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 as paksiw, though it is a different but related dish that uses sour fruits like calamansi, kamias (bilimbi) or sampalok (tamarind) to sour the broth rather than vinegar.
Paksiw refers to a wide range of very different dishes that are cooked in a vinegar broth. They include the following:
Ginataang paksiw na isda
Inun-unan or inun-onan is a notable Visayan version of the fish paksiw dish spiced primarily with ginger, as well as onions, shallots, pepper, salt, and sometimes siling haba chilis. Unlike northern paksiw 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". The name comes from the Visayan verb un-un or un-on, meaning to "stew with vinegar, salt, and spices."
Paksiw na baboy
Paksiw na baboy, which is pork, usually hock or shank (paksiw na pata for pig's trotters), cooked in ingredients similar to those in adobo but with the addition of sugar and banana blossoms to make it sweeter and water to keep the meat moist and to yield a rich sauce.
Paksiw na dilis
A unique variant of fish paksiw made with anchovies (known as dilis in Tagalog and bolinaw in Visayan languages) that is then wrapped in a banana leaf. It is also known as inun-unan na bolinaw or pinais na bolinaw in Visayan-speaking regions.
Paksiw na isda
Paksiw na lechon
Paksiw na lechon, which is left-over spit-roasted pork (lechon) meat cooked in lechon sauce or its component ingredients of vinegar, garlic, onions, and black pepper and some water. The Luzon version adds ground liver or liver spread, while the Visayan versions do not.
- Cuisine of the Philippines
- Philippine adobo, another Philippine cooking method that uses vinegar
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- "Ginataang Paksiw na Galunggong". Life Made Easy. Retrieved 20 April 2019.
- "Ginataang Isda Recipe". Casa Baluarte Filipino Recipes. Retrieved 20 April 2019.
- "Inun-unan (Paksiw Bisaya)". Ang Sarap. 2 December 2014. Retrieved 2 February 2017.
- Eslao-Alix, Louella. "Inun-unan". Cebu Daily News. Retrieved 14 February 2019.
- "Inun-Unan Recipe ( Visayas Paksiw)". Recipe ni Juan. Retrieved 14 February 2019.
- "inun-onan". Binisaya.com. Retrieved 14 February 2019.
- Casa Veneracion. "Paksiw Na Pata Ng Baboy Recipe". Kusina Master. Retrieved 2 February 2017.
- "Fish Stew in Banana Leaves". Chef Andrey's Kitchennette. Retrieved 6 April 2019.
- Posadas, J. (2011). Etiquette Guide to the Philippines: Know the Rules that Make the Difference!. Tuttle Publishing. p. pt44. ISBN 978-1-4629-0046-6. Retrieved January 24, 2019.
- "Cooking Lechon Paksiw (Left-over recipe)". Cooking Like a Pro. Retrieved 2 February 2017.
- Roces, A.R. (1978). Filipino Heritage: The Spanish colonial period. Filipino Heritage: The Making of a Nation. Manila: Lahing Pilipino Pub. p. 1153. Retrieved January 24, 2019.
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