Paksiyo Baboy
Paksiyo Baboy is a popular Filipino dish that features deliciously tender and flavorful pork. It is a traditional Filipino dish that is usually prepared by braising the pork in a savory mixture of soy sauce, vinegar, garlic, onions, and spices. The dish is known for its tangy and slightly sweet taste. It is typically served with steamed rice.
Ingredients
- 2 pounds pork belly or pork shoulder, cut into chunks
- 1/2 cup soy sauce
- 1/2 cup vinegar (preferably cane or coconut vinegar)
- 1 cup water
- 4 cloves garlic minced
- 1 onion sliced
- 3 bay leaves
- 1 teaspoon whole black peppercorns
- 2 tablespoons brown sugar
- Salt to taste
- Cooking oil
Instructions
- In a large pot or deep pan, heat some cooking oil over medium heat. Brown the pork pieces on all sides until they are lightly caramelized. Remove and set aside.
- In the same pot, sauté the garlic and onions until fragrant and translucent.
- Return the pork to the pot and add the soy sauce, vinegar, water, bay leaves, peppercorns, and brown sugar. Stir well to combine.
- Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for about 1 to 1.5 hours until the pork is tender and fully cooked. Stir occasionally to prevent sticking.
- Taste the sauce and adjust the seasoning with salt and more sugar, if desired. Simmer for an additional 5-10 minutes to let the flavors meld together.
- Once done, remove the bay leaves and transfer the Paksiyo Baboy to a serving dish.
- Garnish with some sliced green onions or chili flakes for added flavor and presentation.
- Serve hot with steamed rice and enjoy!
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 1239kcal (62%)Carbohydrates: 12g (4%)Protein: 25g (50%)Fat: 120g (185%)Saturated Fat: 44g (275%)Polyunsaturated Fat: 13gMonounsaturated Fat: 56gCholesterol: 163mg (54%)Sodium: 1700mg (74%)Potassium: 557mg (16%)Fiber: 1g (4%)Sugar: 8g (9%)Vitamin A: 34IU (1%)Vitamin C: 4mg (5%)Calcium: 43mg (4%)Iron: 2mg (11%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
