How to Cook Pinatisan (Pork Sauteed in Patis)
Pinatisang Baboy is a savory Filipino dish featuring pork intestines, meat, and liver stewed in fragrant garlic and tangy fermented fish sauce.
Prep Time10 minutes mins
Cook Time1 hour hr 30 minutes mins
Total Time1 hour hr 40 minutes mins
Course: Pork Recipe
Cuisine: Filipino
Keyword: fish sauce, patis, pinatisang baboy, sauteed pork
Servings: 3 servings
Calories: 295kcal
Author: Manny
- 1/2 kilo sliced cleaned & cooked small pork intestines 2 inch lengths
- 1 tablespoon cooking oil
- 1 teaspoon minced garlic
- 1/4 kilo lean pork sliced
- 1/2 cup sliced pork liver
- 1/4 cup vinegar
- 2 tablespoons patis
- 1/2 cup meat broth
How to cook pinatisan:
Turn small intestines inside out and rub with salt. Rinse well with water.
Boil 2 cups water and add small intestines.
Cook over low heat for one hour until tender.
Heat cooking oil and brown garlic. Mix in small intestines, pork and liver.
Add vinegar, patis and 1/2 cup meat broth. Cover and bring to a boil.
Simmer over low heat for 30 minutes. Serve hot. Makes six servings.
Cooking Tips for Pinatisang Baboy
Proper Cleaning of Pork Intestines
To ensure the best texture and taste, thoroughly clean the pork intestines by turning them inside out and rubbing them with salt. This step removes impurities and reduces any unwanted odor. Rinse well with water to prepare the intestines for cooking.
Achieving Tender Meat
Boil the pork intestines in water over low heat for about an hour to achieve optimal tenderness. This slow cooking process allows the intestines to soften and become more palatable. Tender intestines enhance the overall texture and enjoyment of the dish.
Balancing Flavors
When adding vinegar and patis, be mindful of the balance between tangy and salty flavors. The vinegar provides a refreshing contrast to the richness of the patis, creating a harmonious taste. Simmering the mixture for 30 minutes ensures the flavors meld perfectly, resulting in a deliciously balanced dish. 