Paksiw na Baboy with Libas (Alugihib) Leaves

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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. 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.

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