pinasakan

Pinasakan is a traditional Filipino dish in which meat or seafood is braised in a sour sauce, usually built around vinegar and aromatics, and enriched with vegetables. The dish is prepared by selecting a protein such as milkfish (bangus), other fish, pork, or chicken, which is seasoned and often lightly seared. A sour sauce is then made from vinegar (with or without soy sauce for depth) and cooked with onions, garlic, and tomatoes. The choice of souring agent varies by region and may include tamarind, unripe green mango, or additional vinegar.

The protein is simmered in the sour sauce until tender, and vegetables such as eggplant, okra, chayote, and leafy greens like pechay or spinach are added toward the end. Some regional variants incorporate coconut milk (gata) to create a richer, creamier version that contrasts with the sour base. The dish is typically served with rice and is known for its balance of sour, savory, and occasionally sweet notes.

Pinasakan has several regional expressions across the Philippines, reflecting local ingredients and tastes. It is related to other Filipino sour dishes such as paksiw and sinigang through its use of a souring agent, but distinguishes itself through its braised preparation and vegetable accompaniment.