I bought a kilo of ETAG (cured meat) during my trip in Sagada
last christmas. Half of it my sister Gay cooked with beans and
the other half we cooked as paksiw.
1/2 cup vinegar
1 medium onion, sliced
5 cloves garlic, crushed
1/4 tsp peppercorn, crushed
2 cups water
2 Tbsp white sugar
potatoes slices (optional)
Boil etag for about 30 minutes. Discard broth. Check etag if saltiness
is to your liking. If still too salty for you, boil again for 10 minutes
and discard broth.
In a saucepan, place etag, and the rest of the ingredients. Cook over
slow fire and let simmer until meat is tender and sauce is thick.
If paksiw is too salty for your taste, add slices of potato and simmer
until potato is cooked.
Serve hot with rice.