Paksiyo Baboy Bisaya

Pork shank simmered in soy, vinegar, and pan-fried saba bananas—a sweet-savory Visayan twist on traditional paksiw.  Sweet, savoury, and deeply comforting This Visayan-style pork stew is like Pata Tim met Paksiw and fell in love #PaksiyoBaboyBisaya

Every now and then, I come across a dish that reminds me of how diverse Filipino cuisine truly is, even when it’s just a small tweak in spelling or technique. Paksiyo Baboy Bisaya is exactly that kind of dish. A regional version of the beloved paksiw, this Visayan-style stew takes the familiar tangy comfort of vinegar-based cooking and gives it a slightly different voice—one that’s softer, a touch sweeter, and incredibly nostalgic.

In most of Luzon, we know “paksiw” as a vinegar-forward stew—whether it’s paksiw na lechon or paksiw na isda. The base is simple: meat or fish, vinegar, and garlic. But in the Visayas, especially among Cebuano speakers, the same method takes on a different name: paksiyo. Linguistically, it’s just a shift from “-iw” to “-yo”, but culinarily, you’ll often notice the dish is lighter, more brothy, and sometimes not even sour at all. That’s what makes this version from Fely J’s Kitchen so interesting—it blends that regional identity with something that feels elevated, restaurant-worthy, and a little unexpected.

From the Visayas to the Claypot

Traditionally, paksiyo in the Visayas leans heavily on vinegar and simplicity. It’s thinner in consistency and more rustic, compared to the thicker, sometimes sweeter versions up north. But the version I’m sharing today takes inspiration from a standout dish at Fely J’s Kitchen—Claypot Paksiyo Baboy Bisaya, not sure if they still have it on their menu. Their take marries the sour-salty foundation of Visayan cooking with soy sauce and saba bananas, resulting in something that reminds me of Pata Tim, that beloved Chinese-Filipino braised pork shank. It’s sweet-savory, sticky, rich, and perfect for pairing with rice. Lots of rice.

Instead of drowning in vinegar, the pork here swims in a balanced broth of soy, a hint of acid, brown sugar, and tender saba bananas that soak up all the umami goodness. The bananas, when pan-fried first, release caramelised notes into the sauce, adding a comforting sweetness that complements the pork’s richness. It’s not too heavy, not too vinegary—just right.

A Dish That Bridges Cultures and Kitchens

I love dishes like this because they remind me of how adaptable Filipino food is. Paksiyo Baboy Bisaya feels homey but polished. It’s rooted in the provinces yet refined enough to serve on a Sunday family lunch or even at a special gathering. The use of banana is a genius addition—it mellows the dish and gives it depth, and the cornstarch slurry at the end adds that silky finish, just like a proper Chinese braise.

Whether you’re from the Visayas or just someone who loves discovering the regional gems of our cuisine, this dish deserves a spot on your table. Serve it hot in a claypot if you have one—it keeps the stew warm and just looks good next to a steaming pot of rice.

Paksiyo Baboy Bisaya

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• Author: Raymund
• Prep Time: 15 mins
• Cook Time: 1 hour 45 mins
• Total Time: 2 hours
• Yield: 6 1x
• Category: Main Course
• Cuisine: Filipino

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Description

Pork shank simmered in soy, vinegar, and pan-fried saba bananas—a sweet-savory Visayan twist on traditional paksiw.

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Ingredients

Units USM Scale 1x2x3x

• 1 1/2 kg pork hock (pata), cut into serving pieces
• 1 head garlic, crushed
• 1 large onion, sliced
• 1 thumb-sized piece of ginger, smashed
• 1/3 cup soy sauce
• 1/4 cup cane vinegar
• 1/4 cup brown sugar (adjust to taste)
• 3 ripe saba bananas, sliced and pan-fried
• 2 pcs dried bay leaves
• 1 tsp whole black peppercorns
• 3 cups water or pork broth
• salt, to taste
• oil, for sautéing and frying
• 1 tbsp cornstarch + 2 tbsp water (for slurry, optional for thickening)

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Instructions

1. In a deep pot over medium-high heat, sear the pork hocks in oil until nicely browned on all sides. Remove and set aside.
2. Lower the heat and sauté the garlic, onion, and ginger until fragrant.
3. Return the pork to the pot. Add soy sauce, vinegar (do not stir yet), brown sugar, bay leaves, and peppercorns. Let it boil uncovered for 5 minutes to mellow the sharpness of the vinegar.
4. Pour in water or pork broth just until the meat is covered. Bring to a boil, then reduce heat to low. Simmer covered for 1.5 hours, or until the pork is fork-tender.
5. Add the pan-fried saba bananas and simmer for another 10–15 minutes, just until the bananas are soft but still holding their shape.
6. If you prefer a glossy, thicker sauce, stir in the cornstarch slurry and simmer until the sauce thickens to your liking.
7. Taste and adjust seasoning with more soy sauce, sugar, or salt. The sauce should be savoury, slightly sweet, with banana richness.
8. Serve hot in a claypot or deep bowl alongside lots of steamed rice.

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