Paksiw#Inun-unan

{{Infobox food

| name = Paksiw

| caption =Top: A serving of paksiw na isda;
Middle: Inun-unan, a Visayan paksiw which does not include vegetables and is primarily spiced with ginger;
Bottom: Visayan-style lechon paksiw from Northern Mindanao

| alternate_name =

| country = Philippines

| region =

| creator =

| course = Main course

| served = Hot

| main_ingredient = Vinegar, fish sauce and spiced with siling mahaba

| variations =

| calories =

| other =

|similar_dish = Philippine adobo, kinilaw

}}

Paksiw ({{IPA|tl|pɐk.ˈsɪʊ̯|lang}}) 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.{{cite web |last1=Riwada |first1=Gae |title=Pinangat na Bangus (Mangan) |url=https://gaerivada.wordpress.com/2017/01/02/pinangat-na-bangus-mangan/ |website=Gae Riwada |date=January 2, 2017 |access-date=January 10, 2019}}{{cite web |title=Pangat na Isda (pinangat or Paksiw) |url=https://www.google.com/search?q=pinangat+paksiw |website=Filipino Dishes and Recipes |access-date=January 10, 2019}}

Types

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 =

A common variant of ginataang isda (fish in coconut milk) that adds vinegar to sour the broth. This variant combines the ginataan and paksiw methods of cooking in Filipino cuisine.{{cite web |title=Ginataang Paksiw na Galunggong |url=http://blogs.oshopping.com.ph/ginataang-paksiw-na-galunggong/ |website=Life Made Easy |access-date=April 20, 2019}}{{cite web |title=Ginataang Isda Recipe |url=https://www.casabaluartefilipinorecipes.com/2015/06/ginataang-isda.html |website=Casa Baluarte Filipino Recipes |access-date=April 20, 2019}}

= Inun-unan =

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".{{cite web|url=http://angsarap.weebly.com/tested-recipes/inun-unan-paksiw-bisaya|title=Inun-unan (Paksiw Bisaya) |date=December 2, 2014|publisher=Ang Sarap|access-date=February 2, 2017}}{{cite web |last1=Eslao-Alix |first1=Louella |title=Inun-unan |url=https://cebudailynews.inquirer.net/188448/inun-unan |website=Cebu Daily News |date=August 8, 2018 |access-date=February 14, 2019}}{{cite web |title=Inun-Unan Recipe (Visayas Paksiw) |url=https://recipenijuan.com/inun-unan-recipe-visayas-paksiw/ |website=Recipe ni Juan |access-date=February 14, 2019}} The name comes from the Visayan verb un-un or un-on, meaning to "stew with vinegar, salt, and spices."{{cite web |title=inun-onan |url=http://www.binisaya.com/cebuano/inun-onan |website=Binisaya.com |access-date=February 14, 2019}}

= 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 (or pineapples) to make it sweeter and water to keep the meat moist and to yield a rich sauce.{{cite web|url=http://www.kusinamaster.ph/2016/01/paksiw-na-pata-ng-baboy.html|title=Paksiw Na Pata Ng Baboy Recipe |author=Casa Veneracion|publisher=Kusina Master|access-date=February 2, 2017}}

= 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.{{cite web |title=Fish Stew in Banana Leaves |url=http://chefandreykitchenette.blogspot.com/2011/01/fish-stew-in-banana-leaves.html |website=Chef Andrey's Kitchennette |date=January 26, 2011 |access-date=April 6, 2019}}

= Paksiw na isda =

Paksiw na isda is fish poached in a vinegar broth usually seasoned with fish sauce and spiced with siling mahaba. It also usually includes vegetables, commonly eggplant and ampalaya (bitter melon).{{cite web|url=http://panlasangpinoy.com/2010/08/30/paksiw-na-isda-recipe/|title=Paksiw na Isda Recipe|author=Vanjo Merano|date=August 30, 2010 |publisher=Panlasang Pinoy|access-date=February 2, 2017}}

= Paksiw na lechon =

Paksiw na lechon is leftover spit-roasted pork (lechon) meat that is cooked with vinegar, garlic, onions, black pepper, and some water. The Luzon version adds ground liver or liver spread ("lechon sauce"), while the Visayan versions do not.{{cite book | last=Posadas | first=J. | title=Etiquette Guide to the Philippines: Know the Rules that Make the Difference! | publisher=Tuttle Publishing | year=2011 | isbn=978-1-4629-0046-6 | url=https://books.google.com/books?id=fIHQAgAAQBAJ&pg=PT44 | access-date=January 24, 2019 | page=pt44}}{{cite web|url=http://www.cookinglikeapro.net/2013/02/cooking-lechon-paksiw-left-over-recipe.html|title=Cooking Lechon Paksiw (Left-over recipe) |publisher=Cooking Like a Pro|access-date=February 2, 2017}}{{cite book | last=Roces | first=A.R. | title=Filipino Heritage: The Spanish colonial period | publisher=Lahing Pilipino Pub. | location=Manila | series=Filipino Heritage: The Making of a Nation | year=1978 | url=https://books.google.com/books?id=LUFvAAAAMAAJ | access-date=January 24, 2019 | page=1153}}

References

Category:Filipino cuisine