📝 About This Recipe
Paksiw na Baboy is a beloved Filipino classic that perfectly balances the sharp tang of vinegar with the deep, caramel sweetness of brown sugar and aromatic dried lily flowers. This dish is a testament to the Philippine tradition of 'Paksiw,' a cooking method that uses vinegar to preserve and tenderize meat, resulting in a melt-in-your-mouth texture. Infused with soy sauce, peppercorns, and bay leaves, it offers a complex profile that is both comforting and sophisticated—a true staple of the Filipino family table.
🥗 Ingredients
The Meat
- 2 lbs Pork Belly (Liempo) (cut into 1.5-inch cubes)
- 1 lb Pork Shoulder (Kasim) (cut into 1.5-inch cubes for a leaner balance)
Aromatics and Spices
- 6-8 cloves Garlic (smashed and peeled)
- 1 medium Red Onion (sliced)
- 1 tablespoon Whole Black Peppercorns
- 3-4 pieces Dried Bay Leaves
- 1/2 cup Dried Lily Flowers (soaked in water for 15 minutes and ends trimmed)
The Braising Liquid
- 1/2 cup Cane Vinegar (Datu Puti brand preferred for authenticity)
- 1/2 cup Soy Sauce
- 1/3 cup Dark Brown Sugar (packed)
- 2 cups Water (or beef broth for extra richness)
- 1/2 cup Banana Blossoms (Dried) (optional but highly recommended)
Finishing Touches
- 2 tablespoons Cooking Oil (canola or vegetable oil)
- Salt (to taste)
- 2-3 pieces Siling Haba (Finger Chilies) (for a mild kick and aroma)
👨🍳 Instructions
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1
Begin by soaking the dried lily flowers and banana blossoms in a bowl of warm water for about 15-20 minutes until softened. Drain and set aside.
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2
In a large heavy-bottomed pot or Dutch oven, heat the cooking oil over medium-high heat. Sear the pork cubes in batches until all sides are lightly browned. This seals in the juices and adds a deeper flavor.
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3
Remove the excess rendered fat from the pot, leaving about 1-2 tablespoons. Add the garlic and onions, sautéing until the onions are translucent and the garlic is fragrant.
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4
Return all the browned pork to the pot. Add the whole peppercorns and bay leaves, tossing them with the meat for a minute.
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5
Pour in the soy sauce and water (or broth). Bring the mixture to a gentle boil.
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6
Add the cane vinegar. CRITICAL: Do not stir the pot after adding the vinegar. Allow it to boil uncovered for 3-5 minutes to let the 'raw' acidic punch evaporate.
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7
Stir in the brown sugar, ensuring it dissolves completely into the liquid.
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8
Add the soaked lily flowers and banana blossoms. Lower the heat to a simmer and cover the pot.
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9
Simmer for 45 to 60 minutes, or until the pork is fork-tender. If the liquid reduces too quickly, add a 1/4 cup of water at a time.
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10
Once the meat is tender, add the siling haba (finger chilies) on top. Cover and cook for another 5 minutes.
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11
Taste the sauce. Adjust with more sugar if you prefer it sweeter, or a pinch of salt if needed. The sauce should be slightly thick and syrupy.
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12
Turn off the heat and let the dish rest for 10 minutes before serving. This allows the flavors to settle and the meat to absorb more of the sauce.
💡 Chef's Tips
Use pork belly with the skin on; the gelatin from the skin creates a thick, luxurious sauce naturally. Never stir the vinegar immediately after pouring it into the hot pot, as this can result in a harsh, metallic acidic taste. If you can't find cane vinegar, apple cider vinegar is the best substitute due to its mild fruity acidity. For a richer version, some regions add 2 tablespoons of salted black beans (tausi), but reduce the soy sauce if you do. This dish tastes even better the next day as the vinegar continues to cure and flavor the meat.
🍽️ Serving Suggestions
Serve piping hot over a generous mound of steamed white jasmine rice to soak up the sauce. Pair with a side of 'Ensaladang Talong' (Grilled Eggplant Salad) to provide a smoky, fresh contrast. A cold glass of calamansi juice or iced tea helps cut through the richness of the pork belly. For an authentic experience, serve family-style in a clay pot (palayok). Garnish with fried garlic bits for an extra layer of texture and aroma.