''Pinatisan'' is a Filipino cooking process consisting of meat (usually

chicken The chicken (''Gallus gallus domesticus'') is a domesticated subspecies of the red junglefowl (''Gallus gallus''), originally native to Southeast Asia. It was first domesticated around 8,000 years ago and is now one of the most common and w ...

pork Pork is the culinary name for the meat of the pig (''Sus domesticus''). It is the most commonly consumed meat worldwide, with evidence of pig animal husbandry, husbandry dating back to 8000–9000 BCE. Pork is eaten both freshly cooke ...

, or

beef Beef is the culinary name for meat from cattle (''Bos taurus''). Beef can be prepared in various ways; Cut of beef, cuts are often used for steak, which can be cooked to varying degrees of doneness, while trimmings are often Ground beef, grou ...

)

braised Braising (from the French word ''braiser'') is a combination-cooking method that uses both wet and dry heats: typically, the food is first browned at a high temperature, then simmered in a covered pot in cooking liquid (such as wine, broth, c ...

in ''patis'' (fish sauce), garlic, ginger, onion, black peppercorns, and

bay leaves The bay leaf is an aromatic leaf commonly used as a herb in cooking. It can be used whole, either dried or fresh, in which case it is removed from the dish before consumption, or less commonly used in ground form. The flavour that a bay leaf ...

. 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 ''Binagoongan'' is a Filipino cooking process consisting of vegetables (most notably water spinach) or meat (usually pork, but can also be chicken or beef) sautéed or braised in '' bagoong alamang'' (shrimp paste), garlic, black peppercorn ...

'', which is made using fermented shrimp (''

bagoong ''Bagoóng'' (; ) is a Philippine condiment partially or completely made of either fermented fish (''bagoóng isdâ'') or krill or shrimp paste (''bagoóng alamáng'') with salt. The fermentation process also produces fish sauce known as ''pat ...

'', which are also used to make fish sauce). It is also similar to

Philippine adobo Philippine ''adobo'' (from : "marinade", "sauce" or "seasoning" / ) is a popular Filipino dish and cooking process in Philippine cuisine. In its base form, meat, seafood, or vegetables are first browned in oil, and then marinated and simmered ...

and ''

paksiw ''Paksiw'' () is a Filipino style of cooking, whose name means "to cook and simmer in vinegar". Common dishes bearing the term, however, can vary substantially depending on what is being cooked. '' Pinangat na isda'' may sometimes also be r ...

'', but is distinguished by the primary use of fish sauce in place of vinegar (''pinatisan'' literally means " ookedwith ''patis''"). ''Pinatisan'' has a strong

umami Umami ( from ), or savoriness, is one of the five basic tastes. It is characteristic of broths and cooked meats. People taste umami through taste receptors that typically respond to glutamates and nucleotides, which are widely present in me ...

flavor rather than the characteristic sour and sweet flavor of adobo.

References

Philippine chicken dishes Philippine pork dishes {{Philippines-cuisine-stub

See also

References