palitaw

Palitaw is a traditional Filipino dish originating from the Visayas region, particularly in the province of Cebu. The name "palitaw" comes from the Cebuano word *palitaw*, meaning "to stir" or "to mix," which reflects the dish's preparation method. It is a type of *sinigang*, a sour soup, but with distinct regional variations that set it apart from other versions found in the Philippines.

The dish typically features a rich, tangy broth made from tamarind (*kalamansi* or *langka* can also be used in some variations), combined with a variety of ingredients. Common components include pork (such as ribs or belly), shrimp, squid, or fish, along with vegetables like eggplant, string beans, and bitter melon. The broth is often seasoned with salt, pepper, and sometimes a touch of calamansi juice to enhance its sour flavor.

Palitaw is known for its hearty and flavorful taste, balancing the sourness of the broth with the savory and umami-rich elements of the meat and seafood. It is commonly served as a family meal or during special occasions, reflecting its cultural significance in Cebuano cuisine. The dish is also adaptable, with some variations incorporating local ingredients like *gulay* (mixed vegetables) or additional seafood.

While palitaw is most strongly associated with Cebu, similar dishes can be found in other parts of the Philippines, often under different names or with slight modifications. It remains a beloved example of Filipino comfort food, celebrated for its simplicity and depth of flavor.