Paksiw is a Filipino dish made with fish or meat that is simmered in vinegar, garlic, onions, and other spices. The dish is popular in many parts of the Philippines and can be prepared in a variety of ways.
Paksiw na Isda (Fish Paksiw): This is the most common version of the dish, and can be made with any type of fish. The fish is usually cleaned and sliced into pieces, then simmered in a mixture of vinegar, garlic, onions, ginger, and chili peppers. Some versions also include vegetables like eggplant, bitter melon, or tomatoes.
Paksiw na Lechon (Roast Pork Paksiw): This is a popular way to use leftover roast pork or lechon. The meat is simmered in a mixture of vinegar, soy sauce, sugar, garlic, and onions until tender.
Paksiw na Pata (Pork Hocks Paksiw): This version of Paksiw is made with pork hocks that have been simmered in a mixture of vinegar, garlic, onions, and black pepper until the meat is falling off the bone.
Paksiw na Baboy (Pork Paksiw): This version of Paksiw is made with pork belly that is simmered in a mixture of vinegar, garlic, onions, and soy sauce until the meat is tender and the flavors have melded together.
Paksiw na Bangus (Milkfish Paksiw): This version of Paksiw is made with bangus (milkfish), which is a popular fish in the Philippines. The fish is usually cleaned and sliced into pieces, then simmered in a mixture of vinegar, garlic, onions, ginger, and chili peppers. Some versions also include vegetables like eggplant, bitter melon, or tomatoes.
Overall, Paksiw is a versatile and flavorful dish that is enjoyed throughout the Philippines in various regional variations and preparations. It is often served with steamed rice and is a comforting and satisfying meal.