Paksiw na Pork Ribs: Filipino Braised Pork
Filipino braised pork ribs simmered in a savory-sweet sauce of soy sauce, vinegar, and mang tomas. Ribs are blanched to remove impurities, then slowly cooked until tender in a reduced pan sauce seasoned with garlic, bay leaves, and peppercorns. Traditionally served over steaming rice.
Ingredients
- 1 ¼ lb pork ribs, chopped
- 5 cloves garlic, chopped
- 3 tablespoons soy sauce
- 1 teaspoon whole peppercorns
- ½ teaspoon salt
- 2 tablespoons vinegar
- 3 tablespoons sugar
- 4 tablespoons mang tomas sarsaFilipino banana ketchup or Worcestershire sauce1:1umami
similar savory depth
- 3 pieces bay leaves
Instructions
- 1
Fill a large pot with water and add pork ribs. Cover and bring to a boil.
- 2
Once white scum appears, remove ribs and drain the water and scum.
- 3
Return ribs to the pan and cover with enough water. Turn heat on.
- 4
Add garlic, peppercorns, salt, and soy sauce. Bring to a boil on high heat.
- 5
Lower heat to medium and continue cooking until water reduces.
- 6
Add vinegar without stirring immediately. After a few minutes, add sugar.
- 7
Stir well and continue cooking for a few more minutes.
- 8
Once sauce reduces further, add mang tomas sarsa and stir well.
- 9
Add bay leaves and simmer for a few more minutes.
- 10
Test pork tenderness with a fork. Once sauce thickens, turn heat off.
- 11
Transfer to a serving dish and serve with hot steaming rice.
Tips
Blanching ribs first removes impurities and produces cleaner broth.
Do not stir immediately after adding vinegar to allow flavors to meld.
Fork test ensures pork reaches desired tenderness before finishing.
Good to Know
Refrigerate in an airtight container for up to 3 days. The flavors deepen upon standing.
Prepare through step 8 up to one day ahead. Reheat gently and finish with bay leaves and final simmer when ready to serve.
Serve immediately over hot steaming rice. Accompany with fresh vegetables or pickled condiments to balance the richness.
Common Mistakes
Stir immediately after adding vinegar to avoid uneven flavor absorption; wait a few minutes first.
Skip blanching to avoid cloudy, impure broth and unpleasant flavors.
Cook on high heat throughout to avoid undercooked tough pork; lower to medium after initial boil.
Substitutions
Gluten-Free Swaps
General Alternatives
similar savory depth