Bisaya Paklay Recipe: Hearty Visayan Pork Offal Stew

Bisaya Paklay is a hearty Visayan pork offal stew with banana blossoms, ubod, string beans, and kangkong, colored with achuete. Ready in about 2 hours with step-by-step instructions, tips, and substitutes.

Bisaya Paklay

• Publisher: CrispRecipe
• Cuisine: Filipino, Visayan (Bisaya)
• Category: Main Dish, Stew
• Prep Time: 30 minutes
• Cook Time: 1 hour 30 minutes
• Total Time: 2 hours
• Servings: 8 servings
• Calories: 300 calories per serving

Bisaya Paklay is a hearty Visayan pork offal stew from the Central Philippines — particularly popular in Cebu and surrounding provinces. What makes it different from the general Ilocano Paklay is the addition of local vegetables: banana blossoms, ubod (heart of palm), string beans, and water spinach (kangkong), all simmered with pork offal, pork belly, vinegar, ginger, and achuete seeds for that signature reddish broth.

Ready in about 2 hours from start to finish. This recipe walks you through cleaning the offal, building the flavors, and layering the vegetables so each one keeps its texture. Serve it hot with steamed rice for a true Visayan feast.

Ingredients

• 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

Instructions

Sauté the Aromatics and Meat

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.

Build the Broth

1. Pour in the vinegar and let it simmer for a few minutes to remove the strong smell.
2. Add water and bring to a boil. Reduce heat to a simmer and let it cook until the pork is tender, about 45–60 minutes.
3. Add the soaked achuete seeds and cook for a few more minutes to give the dish its signature reddish color.

Add the Vegetables

1. Add banana blossoms, ubod, and string beans. Cook for about 5 minutes.
2. Finally, add the water spinach and cook until just wilted.
3. Season with salt and pepper to taste.

Serve

1. Serve hot with steamed rice, or pair with other Filipino classics like Adobong Pusit for a complete meal.

Recipe Video

How to Make Bisaya Paklay (Visayan Pork Offal Stew)

Step-by-step video showing how to make Bisaya Paklay — a hearty Visayan pork offal stew with banana blossoms, ubod, and achuete.

Rated: 4.9 of 5.0 from 285 reviews.

Recipe Tags: Bisaya Paklay, Paklay Bisaya, Paklay Bisaya Recipe, Visayan Pork Offal Stew, Cebuano Recipe

What Is Bisaya Paklay?

Bisaya Paklay is a flavorful, hearty Filipino dish from the Visayas region, particularly popular in Cebu and areas with strong Bisaya influence. It showcases the diversity of Filipino cuisine through a blend of pork offal, meat cuts, and local vegetables cooked in a rich, aromatic stew.

At its core, Bisaya Paklay combines pork liver, heart, and intestine with pork belly. The dish highlights the Filipino practice of using every part of the animal — minimizing waste and maximizing flavor. This is the Visayan interpretation of the dish; for the Ilocano version, see our general Paklay Recipe.

The preparation involves sautéing the pork offal with garlic, onion, and ginger to build a fragrant base. Vinegar is added to neutralize the strong odor of the offal and adds a tangy note. Soaked achuete (annatto) seeds give the dish its vivid reddish color.

What sets Bisaya Paklay apart is the addition of local vegetables: banana blossoms, ubod (heart of palm), string beans, and water spinach (kangkong). These add nutrition, texture, and taste. The result is a harmonious blend of tender meat, earthy offal, and crisp-tender vegetables in a savory, slightly tangy broth.

Bisaya Paklay vs Regular Paklay

Bisaya Paklay and Ilocano Paklay are both pork offal stews, but they're distinctly different dishes. Here's how to tell them apart:

Why This Recipe Works

• Vinegar neutralizes the offal — 30 minutes of simmering with vinegar removes the strong odor without overpowering the dish.
• Three aromatics — garlic, onion, and ginger build a fragrant base that supports the complex flavors.
• Achuete seeds for color — gives Bisaya Paklay its signature reddish broth naturally.
• Vegetables added in stages — harder vegetables go in first, softer ones last, so each keeps its texture.
• Slow simmer — 45–60 minutes of simmering tenderizes the offal and marries the flavors.

Tips for the Best Bisaya Paklay

1. Clean the offal thoroughly. Rinse under cold water and remove any excess blood or impurities. Soaking in water with salt and vinegar reduces strong odors.
2. Soak achuete seeds before using. This releases the natural reddish pigment. Strain the liquid and add to the dish — but don't overdo it, or the color becomes too intense.
3. Simmer the vinegar. After adding vinegar, let it simmer for a few minutes to mellow the sharpness. Adjust the amount based on your taste.
4. Cook offal until tender. Pork offal can be tough — adjust cooking time based on the cuts you use. Liver cooks faster than heart or intestine.
5. Balance the flavors. Taste as you cook. Add more salt, pepper, or vinegar to achieve the right balance.
6. Add vegetables in stages. Ubod and string beans first, then kangkong last. This keeps each vegetable at its best texture.
7. Don't overcook the vegetables. They should retain some bite — this contrasts nicely with the tender offal.
8. Garnish with green onions or cilantro just before serving for color and freshness.
9. Serve condiments on the side. Soy sauce with calamansi and sliced chili let guests customize their bowls.
10. Be patient. Cooking Bisaya Paklay takes time, especially with offal. Patience is the key to tender, flavorful results.

Ingredient Substitutes

1. Pork offal substitutes: Pork shoulder, pork loin, or chicken can replace the offal — the flavor and texture will differ, but the dish will still be good.
2. Vegetable substitutes:
   • Banana blossoms: Artichoke hearts or asparagus
   • Ubod (heart of palm): Bamboo shoots for similar crunch
   • Water spinach (kangkong): Spinach or Swiss chard
3. Achuete substitute: Annatto powder or paprika for color.
4. Vinegar substitute: Lemon or lime juice for a milder tang. White wine vinegar also works.
5. Cooking oil substitute: Vegetable oil, canola oil, or coconut oil for a tropical twist.
6. Spice substitutes: Ground ginger for fresh; garlic powder or jarred minced garlic for fresh garlic.

How to Serve Bisaya Paklay

Bisaya Paklay is typically served as a main dish with steamed rice. Here's how to serve it well:

1. Main dish: Place a generous serving of stew in the center of a large plate. Include a mix of offal, pork belly, and vegetables.
2. Rice: Serve steamed white rice in a separate bowl. Rice balances the rich, savory flavors of the stew.
3. Condiments: Soy sauce with calamansi (Filipino lime), sliced chili peppers, or a chili dipping sauce on the side.
4. Garnish: Freshly chopped green onions or cilantro add color and freshness.
5. Serve warm: Bisaya Paklay is best hot, right off the stove. The contrast with fluffy rice is what makes it special.
6. Family-style: Serve it family-style at gatherings — the dish is traditionally shared at special occasions.

Storage & Reheating

Refrigerator: Store cooled Bisaya Paklay in an airtight container for up to 4 days. The flavors deepen overnight.

Freezer: Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.

Reheating: Warm gently on the stovetop over medium-low heat, stirring occasionally. Add a splash of water or broth if it looks dry. Avoid microwaving — it toughens the offal.

Make ahead: Bisaya Paklay is an excellent make-ahead dish. Cook it a day before serving for richer flavor.

Frequently Asked Questions

What is Bisaya Paklay?

Bisaya Paklay is a Visayan pork offal stew from the Central Philippines, made with pork liver, heart, intestine, and pork belly, simmered with vinegar, ginger, and achuete, then finished with banana blossoms, ubod (heart of palm), string beans, and kangkong.

What's the difference between Bisaya Paklay and Ilocano Paklay?

Bisaya Paklay uses pork belly, banana blossoms, ubod, string beans, and kangkong, with ginger and achuete for a reddish broth. Ilocano Paklay uses liver, heart, and kidney, with a darker, tangier broth and no vegetables. See our Ilocano Paklay Recipe for comparison.

What does Bisaya Paklay taste like?

Bisaya Paklay is savory, slightly tangy from the vinegar, and rich from the pork offal and belly. The vegetables add sweetness (banana blossoms, ubod) and freshness (kangkong). The achuete gives it an earthy undertone without heat.

Can I make Bisaya Paklay without offal?

Yes. Use pork shoulder, pork loin, or chicken instead of liver, heart, and intestine. The dish won't be traditional, but the vinegar, ginger, achuete, and vegetables will still deliver the signature Visayan flavor.

Where can I find banana blossoms and ubod?

Asian grocery stores and Filipino markets usually carry both, fresh or frozen. If unavailable, substitute banana blossoms with artichoke hearts and ubod with bamboo shoots.

How do I clean pork intestine for Bisaya Paklay?

Rinse the intestine under cold running water, then scrub with salt and vinegar. Turn it inside out and repeat. Soak in salted water for 30 minutes, then rinse again before slicing. This removes any impurities and odor.

Can I use annatto powder instead of achuete seeds?

Yes. Use 1 teaspoon of annatto powder in place of 2 tablespoons of soaked achuete seeds. Adjust to achieve the color you want.

Is Bisaya Paklay spicy?

No, not by default. The chili peppers are optional and served on the side, so the base stew is savory and tangy rather than spicy. Add sliced chili during cooking if you want heat.

How long does Bisaya Paklay last in the fridge?

Stored in an airtight container in the refrigerator, Bisaya Paklay lasts up to 4 days. The flavors deepen over time, so it's often better the next day.

Can I freeze Bisaya Paklay?

Yes. Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating gently on the stovetop. The vegetables may soften slightly after freezing, but the flavor stays.

Final Thoughts

Bisaya Paklay is more than just a dish — it's a piece of Visayan culinary heritage. Whether you're recreating a taste of home or discovering it for the first time, this recipe brings the warmth of Filipino hospitality to your kitchen. For the Ilocano version, try our general Paklay Recipe. For more bold Filipino dishes, see our Dinuguan and Papaitan recipes. Happy cooking!

You Might Also Love These Recipes

• Paklay Recipe (Ilocano Version) — The northern counterpart to this dish, with kidney and a darker, tangier broth.
• Dinuguan Recipe — Classic Filipino blood stew with pork offal in a rich, savory sauce.
• Papaitan Recipe — Bitter and bold offal soup that's a perfect companion for hearty meals.
• Igado Recipe — Tangy pork and offal stew with vegetables, similar in preparation.
• Balbacua Bisaya Recipe — A rich, gelatinous beef stew from the Visayas — another bold Bisaya comfort food.