Paksiw na Pata creates a very Filipino-like atmosphere because of its frequent presence on the dining table.
Our family loves eating Filipino foods. So as much as possible, I cook all their meals personally. But they do not finish the food I cook all the time. Luckily, Filipino cuisine resolves issues when it comes to dealing with leftovers. This recipe does not only result in a very delicious dish, but it may also make use of the food you cooked last night as an ingredient.
Sometimes, it’s all right to reward your family with something delicious. Sure, health is important, but there’s nothing wrong with preparing food that does not focus on that aspect. Give them tasty and exciting dishes from time to time, just like this pata recipe that I am about to show you.
Tips How to Cook Paksiw na Pata
The parts of meat used here are pork leg, knuckles, and feet. It’s critical that the pork pata is boiled, flavored with salt, and spiced with onions until tender.
Upon reaching the right bone softness, vinegar is added since it makes meats tougher. Dried banana blossoms and peppercorns are also flavorful extras.
There is a variation of this recipe wherein soy sauce and brown sugar are used. Others even add fried tofu.
But this version is often confused with another popular pork recipe, the adobo, but they’re relatively different. The vinegar-exclusive and no soy sauce recipe is usually the choice of Batanguenos.
It is a popular meal in small eateries. This is due to the use of vinegar. This condiment not only provides the distinct sourness associated to paksiw dishes but is also a good preservative.
In addition the dried banana blossom gives it a distinct taste with a balance of sweetness and thickness, I would say not really bitter imagining the sticky substance from banana.
A word of warning though it contains plenty of pig skin which is not very healthy and if you have problems with your cholesterol level make sure you do not consume too much of it.
Paksiw na Pata Recipe
- 1 kg pork hocks chopped into 2 inch thick
- 100 g dried banana blossom
- 4 cloves garlic chopped
- 1 tsp peppercorn
- ¼ cup brown sugar
- ¼ cup soy sauce
- 1/ cup vinegar
- 4 cups water
- 4 pcs bay leaves optional
- In a pot over medium heat, pour the water and add pork hocks. Cook for 30 minutes or until the pork is slightly tender but the skin is not falling apart. Remove from the pot and rinse the meat with cold water.
- Put another 4 cups of water in a pot, add the soy sauce, vinegar, brown sugar, garlic and peppercorn
- Add in the pork hock and cook for another 1 hour until the meat is completely tender.
- Put the dried banana blossom and simmer for another 5 minutes.
- Serve and enjoy!