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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

  • 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.

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