Paksiw nga Pata (pork hocks) is almost like cooking adobo but at home it has hints of estofado. No, it doesn't have fried saba and/or pineapples but it is sauce tends to be sweet almost bordering on the taste of the latter. Making pinaksiw nga pata is simple but tends to have a slow cooking time. But in the end its worth the wait nd you'll be almost screaming "extra rice"!
- 1 kilo Pata (pork leg), sliced
- 1 cup banana blossoms
- 1/3 cup vinegar
- 1/2 cup soy sauce
- 1 tablespoon crushed garlic
- 1/2 cup brown sugar
- 5 pieces laurel (bay) leaves
- 1 tbsp whole peppercorn
- Salt to taste
- 2 cups water
How to make Paksiw na Pata
- In a pot, bring water to a boil then add bay leaves and peppercorn.
- Add garlic and soy sauce and wait for the mixture to boil.
- Add pata and simmer/boil until tender. Regular boiling takes around 1 to 1.5 hours (or even longer) while pressure cooking is about 30 minutes). Remove impurities that may "arise".
- When tender, add the vinegar and simmer for another 10 minutes
- Add the banana blossoms and cook until tender
- Finally, add brown sugar and season with salt and simmer for a few minutes. Make final flavours adjustment.
- Serve hot.