Skip to main content

Paksiw na Pata

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"!

Here is the recipe for Paksiw na Pata






Ingredients
  • 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
  1. In a pot, bring water to a boil then add bay leaves and peppercorn.
  2. Add garlic and soy sauce and wait for the mixture to boil.
  3. 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".
  4. When tender, add the vinegar and simmer for another 10 minutes




  5. Add the banana blossoms and cook until tender
  6. Finally, add brown sugar and season with salt and simmer for a few minutes. Make final flavours adjustment.
  7. Serve hot.





Labels

Labels:

Popular posts from this blog

Valenciana

Ilonggos really love valenciana because most if not all have grown accustomed of having it in almost all occasions like fiesta, brithdays, reunions and all other occasions thus I love calling it as the "occasional dish".   Basically, " go, grow and glow " dish, it has the carbohydrates, protein and vitamins and minerals in just one spoonful. And it can come in its simplest form with just malagkit rice, pork, chorizo and bell peppers to some fancy with additions like raisins, peas, chicken, hardboiled egg (just garnish though), etc.  Here's the recipe for Valenciana Ingredients 3 cups Glutinous Rice ( malagkit ) 2 cups Pork, sliced 1 cup Pork, Beef or Chicken  Liver, sliced 2-3 pieces Chinese sausage, sliced 2-3 large red bell peppers, sliced lengthwise 1 cup Green Peas 3 small boxes Raisins 2 pcs.Onion, chopped 4 cloves garlic, crushed salt and ground pepper to taste  2 pcs. pork/chicken bouillon/broth cube...
CLICK FOR MORE INFO or RECIPE...

Simple Pochero Ilonggo

POCHERO. The most familiar recipes are the ones stewed with tomatoes (or tomato sauce) or the Cebu variant which is like bulalo or nilaga, but the pochero I grew up with is just very simple. It's just pork cooked with potatoes and/or saba (cooking banana) with kamote tops or pechay. I just love the mild sweetness of the broth brought about by the bananas to the savory broth. Or sometimes, it tends lean more of the tomato based recipe, just without the tomato itself or sauce. The recipe is just very simple - just boil the pork first until tender. Add the "hard" veggies like potatoes, saba, carrots, etc then finally when the leafy veggies when its almost done. Just season it with salt or broth cubes for a savory broth. Here's a recipe guide for a simple Pochero Ilonggo
CLICK FOR MORE INFO or RECIPE...

Pork Sarciado

This savory and delicious combination of pork ang vegetables is always an extra rice magnet. Much more so if drizzled with hot sauce, a personal favorite. A much simpler version of Pork Menudo, the only difference is the absence of tomato sauce. Just some bread crumbs to thicken the sauce. No need for fancy ingredients either, to give its Spanish origins a gastronomic salute but just in its simplest form, it could already be a hunger satisfier. Now let's begin...
CLICK FOR MORE INFO or RECIPE...