From the recipe collection
Paksiw sa Tuba
Pork slowly braised in tuba vinegar with garlic, ginger, bay, and pepper until tender, tangy, and lightly reduced.
- Prep time
- 20 min
- Cook time
- 1 hr 10 min–1 hr 30 min
- Yield
- 5–6
- Audio recipe
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Ingredients
Clear ingredient amounts are adjusted. Check marked ingredients and quantities within brackets. Quantities in the method and cooking times still refer to the original recipe.
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Method
- Arrange pork, garlic, ginger, bay leaves, and peppercorns in a heavy pot.
- Pour in tuba vinegar and water. Bring to a boil uncovered and do not stir for the first 4 minutes.
- Add fish sauce, lower the heat, cover partly, and simmer 45–70 minutes until the pork is fork-tender.
- Turn the pieces occasionally with tongs and add hot water if the pot dries before the meat softens.
- When tender, uncover and reduce the sauce until slightly syrupy but still spoonable.
- Taste before adding sugar; use only enough to round a harsh vinegar, not to make the dish sweet.
- Add green chilies during the last 5 minutes and adjust fish sauce.
- Rest 10 minutes before serving so the meat reabsorbs some sauce.