Bisaya Paklay Recipe

Explore the authentic Bisaya Paklay recipe. Uncover the secrets to this Filipino favorite with our step-by-step guide and cooking tips.

Bisaya Paklay

    Bisaya Paklay

  • Cuisine: Filipino (Bisaya)
  • Category: Main Dish
  • Prep Time:
  • Cook Time:
  • Servings: 8
  • Calories: 300 calories

Bisaya paklay is a flavorful and hearty Filipino dish originating from the Visayas region, particularly popular in Cebu and other areas with a strong Bisaya influence. This dish is a true representation of Filipino cuisine's diversity and creativity, showcasing a blend of different meat cuts and vegetables cooked in a rich and aromatic stew.

At its core, Bisaya paklay is a combination of various pork offal, such as liver, heart, and intestine, cooked alongside meat cuts like pork belly. The choice of ingredients might sound unconventional to some, but this dish highlights the Filipino cultural practice of utilizing various parts of the animal in cooking, minimizing waste and maximizing flavor.

The preparation of Bisaya paklay involves a meticulous process to ensure the ingredients are tender and well-cooked. The pork offal and meat are first sautéed with aromatics like garlic, onion, and ginger to infuse the dish with their fragrant flavors.

Vinegar is added to help eliminate any strong odors from the offal, and it contributes a tangy note to the overall taste. The addition of soaked achuete (annatto) seeds imparts a vibrant reddish hue to the dish, making it visually appealing.

What sets Bisaya paklay apart is the incorporation of local vegetables, such as banana blossoms, ubod (heart of palm), string beans, and water spinach (kangkong). These ingredients not only contribute to the dish's nutritional value but also lend a unique texture and taste to the stew. The resulting dish is a harmonious blend of tender meat, earthy offal, and a medley of vegetables, all swimming in a savory and slightly tangy broth.

Bisaya paklay is more than just a dish; it carries the history and tradition of the Bisaya people. It's often enjoyed during special occasions and gatherings, showcasing the warmth of Filipino hospitality. With its bold flavors and distinctive ingredients, Bisaya paklay serves as a testament to the creativity and resourcefulness that characterizes Filipino cuisine as a whole.


Dive into the rich flavors of Bisaya Paklay! Discover a traditional Filipino delight with our step-by-step recipe and expert tips. Let's cook!


  • 500g pork belly, sliced
  • 500g pork liver, sliced
  • 1 cup pork intestine, cleaned and sliced
  • 1 cup pork heart, sliced
  • 2 cups banana blossoms, sliced
  • 1 cup ubod (heart of palm), sliced
  • 1 cup string beans, cut into 2-inch lengths
  • 2 cups water spinach (kangkong), chopped
  • 1 cup vinegar
  • 2 tablespoons cooking oil
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 2 thumbs ginger, sliced
  • 2 tablespoons achuete (annatto) seeds, soaked in water
  • Salt and pepper to taste

Method Instructions

  1. In a large pot, heat cooking oil and sauté garlic, onion, and ginger until fragrant.
  2. Add pork belly and cook until browned.
  3. Add pork liver, heart, and intestine. Cook until the liver is no longer pink.
  4. Pour in the vinegar and let it simmer for a few minutes to remove the strong smell.
  5. Add water and bring to a boil. Reduce heat to a simmer and let it cook until the pork is tender.
  6. Add the soaked achuete seeds and cook for a few more minutes to give the dish its signature reddish color.
  7. Add banana blossoms, ubod, and string beans. Cook for about 5 minutes.
  8. Finally, add the water spinach and cook until wilted.
  9. Season with salt and pepper to taste.
  10. Serve hot with steamed rice.

Enjoy your delicious Bisaya paklay! Feel free to adjust the ingredients and measurements according to your taste preferences.

Recipe Video

Bisaya Paklay

This is a video about Bisaya Paklay.

Rated: 4.9 of 5.0 from 285 reviews.

Recipe Tags: Bisaya Paklay, Bisaya Paklay Recipe, Paklay, Paklay Recipe, Recipe


Serving Bisaya paklay is a delightful experience that involves presenting the flavorful stew alongside steamed rice and perhaps some condiments to enhance the dining experience. Here's how you can serve Bisaya paklay:

  1. Main Dish: Place a generous serving of the Bisaya paklay stew in the center of a large serving plate. Make sure to include a mix of the various ingredients, such as the pork offal, meat cuts, and vegetables.
  2. Rice: Serve steamed white rice in a separate bowl or on individual plates. Rice is an essential accompaniment that helps balance the rich flavors of the stew.
  3. Condiments: Consider providing condiments on the side for individuals to customize their servings according to their preferences. Common condiments include:
    • Soy Sauce with Calamansi: A mixture of soy sauce and calamansi (Filipino lime) adds a touch of salty and tangy flavor to the stew.
    • Chili Peppers: Sliced chili peppers or a chili dipping sauce can be provided for those who enjoy a bit of heat.
  4. Garnish: You can garnish the Bisaya paklay with freshly chopped green onions or cilantro to add a burst of color and freshness to the dish.
  5. Serve Warm: Serve the Bisaya paklay and rice while they're still warm. The contrast between the hot stew and the fluffy rice is part of what makes the dish so enjoyable.
  6. Family-Style: Since Bisaya paklay is often enjoyed during gatherings and special occasions, consider serving it family-style, allowing everyone to help themselves to the stew and rice.
  7. Enjoy! Invite your guests to dig in and savor the unique flavors and textures of the Bisaya paklay. Encourage them to try different combinations of ingredients and condiments to create their perfect bites.


  1. Preparation of Offal: Thoroughly clean the pork offal (liver, heart, intestine) to remove any excess blood or impurities. Soaking the offal in water with a bit of salt and vinegar can help reduce any strong odors.
  2. Achuete (Annatto) Seeds: When using achuete seeds for color, soak them in water to release the natural reddish pigment. Strain the liquid and add it to the dish. Be careful not to use too much, as the color can become overly intense.
  3. Vinegar: The vinegar not only adds flavor but also helps remove any strong smell from the offal. Allow it to simmer for a few minutes to mellow the taste. Adjust the amount of vinegar based on your taste preference.
  4. Tenderizing Offal: Pork offal can be tough, so it's important to cook them until they are tender. You might need to adjust the cooking time based on the specific cuts you're using.
  5. Balancing Flavors: Taste the stew as it cooks and adjust the seasoning as needed. You can add more salt, pepper, or vinegar to achieve the desired balance of flavors.
  6. Vegetables: Add the vegetables in stages based on their cooking times. Harder vegetables like ubod and string beans require more time to cook, while softer ones like water spinach should be added towards the end to prevent overcooking.
  7. Texture Variation: Bisaya paklay is meant to have a variety of textures, from tender offal to crunchy vegetables. Be mindful not to overcook the offal or vegetables, as they should retain their individual textures.
  8. Garnish: Freshly chopped green onions or cilantro add a vibrant touch to the dish. Sprinkle them on top just before serving for added flavor and visual appeal.
  9. Condiments: Have condiments like soy sauce with calamansi and chili peppers available on the side. Let your guests customize their servings according to their taste preferences.
  10. Sharing Tradition: Bisaya paklay is often enjoyed in gatherings and special occasions. Embrace the tradition of sharing this hearty dish with friends and family, fostering a sense of togetherness.
  11. Experimentation: While staying true to the traditional recipe, don't be afraid to add your personal touch. You can adjust the types and amounts of offal, vegetables, and spices to suit your taste.
  12. Patience: Cooking Bisaya paklay takes time, especially when dealing with offal. Patience is key to achieving tender and flavorful results.

Ingredient Substitutes

  1. Pork Offal Substitutes: If you're not a fan of pork offal, you can use other cuts of meat such as pork shoulder, pork loin, or even chicken. Just keep in mind that the flavor and texture of the dish will be different.
  2. Vegetable Substitutes: If you can't find certain traditional Filipino vegetables, you can use substitutes that have similar textures and flavors. For example: 1) Banana Blossoms: Artichoke hearts or asparagus can be used as a substitute. 2) Ubod (Heart of Palm): Bamboo shoots can provide a similar crunch. 3) Water Spinach (Kangkong): Spinach or Swiss chard can be used as alternatives.
  3. Achuete (Annatto) Substitute: If you don't have achuete seeds, you can use commercially available annatto powder or even paprika to add color to the dish.
  4. Vinegar Substitutes: If you prefer a milder tanginess or if you're out of vinegar, you can use lemon or lime juice as a substitute. White wine vinegar can also work.
  5. Cooking Oil Substitutes: You can use other cooking oils such as vegetable oil, canola oil, or even coconut oil if you want a hint of coconut flavor.
  6. Spice Substitutes: If you can't find fresh ginger, you can use ground ginger or skip it altogether. Furthermore, instead of fresh garlic, you can use garlic powder or minced garlic from a jar.


Get ready to savor the heartwarming flavors of Bisaya Paklay. Elevate your culinary journey with this traditional masterpiece. Happy cooking and indulging!

Next Post Previous Post