Paksiw

Ilocano Paksiw

Unlike other regional variations of paksiw, the Ilocano version commonly uses fish, meat offals, and vegetables, or mixture of these ingredients stewed in vinegar, trypically using sukang-Iloko (sugarcane vinegar) ginger, onion or shallots, garlic, oil, and bugguóng (fermented fish sauce).^[3] Vegetables are also commonly prepared as paksiw in Ilocano cuisine, typical vegetables used include okra, saluyot, eggplant, bitter melon, taro, and green chillies which may aslo be cooked individually. Fish-based versions may use bangus, mackerel, tilapia, anchovies, and other fish, while meat-based may use offals such as intestines, liver, tongue, and kidney.^[3][4]

Tinimtim, also know as paksiw nga saluyot, is a paksiw made from jute mallow leaves stewed in sukang-Iloko and seasoned with garlic and bugguóng , and is optionally prepared with dried shrimp locally know as kuros.^[5]

Paksiw nga Ipon, made from small freshwater fish or fry stewed in sukang-Iloko, typically seasoned with ginger and garlic, and wrapped in banana leaves. ^[6]

Paksiw nga Aruy-uy, is a variation made with aruy-uy or siling duwag (mild green chillies with little or no pungency), seasoned with sukang-Iloko, garlic and bugguóng.^[7]

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.^[8][9][10]

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".^[11][12][13] The name comes from the Visayan verb un-un or un-on, meaning to "stew with vinegar, salt, and spices."^[14]

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.^[15]

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.^[16]

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).^[8]

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.^[17][18][19]