 Pinatisang pata using ham hock | |
| Course | Main dish |
|---|---|
| Place of origin | Philippines |
| Serving temperature | hot |
| Similar dishes | Binagoongan, Philippine adobo |
Pinatisan is a Filipino cooking process consisting of meat (usually chicken, pork, or beef) braised in patis (fish sauce), garlic, ginger, onion, black peppercorns, and bay leaves. Some recipes also add non-traditional ingredients like tomatoes, chili peppers, and other herbs and spices. Vinegar may also be added. It is very similar to binagoongan , which is made using fermented shrimp ( bagoong , which are also used to make fish sauce). It is also similar to Philippine adobo and paksiw , but is distinguished by the primary use of fish sauce in place of vinegar (pinatisan literally means "[cooked] with patis"). Pinatisan has a strong umami flavor rather than the characteristic sour and sweet flavor of adobo. [1] [2] [3] [4] [5]
