Just like adobo this dish is cooked in vinegar, soy sauce, and garlic but with the addition of sugar and banana blossoms. Paksiw na pata is very easy to prepare – after browning the meat, just put all the ingredients in a pot and leave it until the meat starts to fall off the bone and fat begins to melt. I know, I know..this dish is far from healthy. It’s not paksiw na pata without the fat!
As usual to Filipinos, there are several variations of this dish. I remember, nanay, my husband’s lola (grandmother) adds liver sauce (Mang Tomas) when she cooks this dish. I actually like that version too as it gives an extra rich sauce. Some don’t put sugar and some put saba bananas (plantains). One thing is for sure though: whichever version you cook, paksiw na pata will make you eat a lot of rice. Enjoy!
Paksiw na Pata (Pork Hock Stewed in Vinegar)
- 3 tablespoons canola oil
- 1 piece medium onion minced
- 4 cloves garlic minced
- 1 kilo 2.2 lbs pork hock, sliced
- 3/4 cup vinegar
- 1 teaspoon whole peppercorns
- 4 pieces dried bay leaf
- 1/2 cup soy sauce
- 1/2 cup brown sugar
- 3 cups water
- 1/2 cup banana blossoms dried lily buds
- salt or fish sauce to taste
- In a pot or casserole, heat oil then saute the onions and garlic until soft. Add the pork hock and cook until lightly brown.
- Add the vinegar and allow it to cook for about 5 minutes, with the pot uncovered.
- Add in the peppercorns, bay leaf, soy sauce, sugar, and water. Bring to a boil then lower down the heat to simmer. Put back the lid of the pot and simmer for about 1.5 – 2 hours or until the meat is soft and starts to fall of the bone. Add more water along the way, if necessary.
- Taste the sauce to check and add more salt, pepper, or sugar, depending on your preference. If you want to add saltiness, use salt or fish sauce. Do not add in more soy sauce.
- Add the banana blossoms and simmer for another 5 minutes.
- Serve warm with rice.