In many Filipino kitchens, paksiw na baboy means pork simmered slowly in vinegar, garlic, and spices until tender. Each province, however, has its own little twist. For example, in Marinduque, we have a version that has luyang dilao (turmeric) on it. Also, in Southern Luzon, Bicol, and parts of the Visayas, cooks often add a wild green called alugihib (or adwas in the southern part of Marinduque as well as bilukaw in the west) more widely known in the mainland Luzon as as libas (Spondias pinnata).
Libas is a tree whose sour fruits and leaves have long been part of local cooking. The young leaves are used as a souring agent in dishes like sinigang and ulang ulang. When added to pork paksiw, they give the broth a subtle, citrusy tang, earthier and more rounded than vinegar alone. It also adds a hint of sweetness to the dish. Their flavor cuts through the fattiness of pork pata and deepens the dish into something truly provincial.
This is the kind of food that doesn’t make it into restaurant menus, but lives on in home kitchens: practical, flavorful, and deeply tied to place.
Paksiw na Baboy with Libas (Alugihib) Leaves
Ingredients
- 1 to 1.5 kg pork pata (hock), chopped into serving pieces
- 6 cloves garlic, crushed
- 1 medium onion, quartered
- 2 tbsp whole black peppercorns
- ½ cup cane vinegar (sukang tuba if available)
- 2 tbsp soy sauce (optional, for color)
- pork cubes (optional)
- 3–4 cups water
- 2–3 bay leaves
- 1 cup fresh libas leaves (called alugihib or adwas in Marinduque)
- 1–2 pcs siling haba (optional)
- Salt and fish sauce, to taste
Instructions
- Clean the Pork. Wash pata pieces well. In a large pot, cover with water and bring to a boil. Discard the first water to clear scum. Wash the pork thoroughly.
- Simmer with Vinegar. Place pork back in the pot with garlic, onion, peppercorns, bay leaf, vinegar, and water. Allow vinegar to boil for at least 5 minutes before stirring to avoid a raw sourness. You may also add pork cubes if desired.
- Cook Until Tender. Lower heat and simmer gently for 45 minutes to an hour, or until the pork is fork-tender. Add water as needed.
- Add the Libas Leaves. In the final 10-15 minutes, stir in the libas (alugihib/adwas) leaves. Let them wilt and release their sour, fruity taste into the broth.
- Season the Broth. Adjust flavor with patis or soy sauce. Drop in siling haba for mild spice if desired.
- Serve. Ladle into bowls. Best enjoyed with hot rice, where the rich pork and tangy broth soak perfectly into every bite.
Instant Pot Version
- After cleaning the pork pata, place it directly in the Instant Pot with garlic, onion, peppercorns, bay leaf, vinegar, and water.
- Do not stir. Close lid and set to Pressure Cook (High) for 30 minutes. Let pressure release naturally for 10 minutes before quick releasing.
- Open the lid, season with salt or patis, add siling haba if using. Switch to Sauté mode, then stir in the libas (alugihib/adwas) leaves. Simmer uncovered for about 7-10 minutes until leaves soften and flavor infuses.
- Serve hot with rice.
