Paksiw na Pata is pork hock cooked in vinegar and soy sauce . Although the term “Paksiw” means cooking in vinegar and garlic, the soy sauce is added to bring additional flavor and color. A bit of sugar and banana blossoms are also incorporated into the dish.
This dish somewhat resembles Pork Adobo, which is considered as one of the most popular Filipino dishes.
I like this dish for its simplicity. In addition, I enjoy the way the pork fat melts in my mouth in every bite. I thin that tenderizing the meat until it almost separates from the bone really does the trick.
How to Cook Paksiw na Pata
There are many ways to cook this dish. This version suggests to pre-boil the pork hock until scums and other impurities surface, and then discard the water. I personally go the extra mile by washing the pork hocks with running water after the initial boiling.
I also like to point out that this recipe does not require sautéing onions and garlic. However, you can always do it if preferred.
Begin by boiling water, whole peppercorn, and bay leaves. Add soy sauce and fresh garlic. The pre-boiled pork hock goes next. Continue to boil in low heat until the pork tenderizes. It could take up to 2 hours to completely make the pork hock very tender. Using a pressure cooker can cut the time by more than half.
Add the vinegar once the pork gets tender, and then put-in sugar and banana blossoms. Season with salt.
It will be great to use pork broth or add a piece of pork cube to make the dish even tastier. Enjoy this with warm rice.
As for the sauce, the amount really depends on your preference. What’s important is the texture of the hock. The meat should be tender as possible.
Paksiw na Pata Recipe
Ingredients
- 2 lbs Pork hock pata, sliced crosswise
- 1 teaspoon garlic crushed
- ½ cup soy sauce
- 2 cups water
- 3 tablespoons vinegar
- ½ cup brown sugar
- 100 grams banana blossoms dried, soaked in water
- 5 pieces dried bay leaves
- 1 tablespoon whole pepper corn
- Salt to taste
Instructions
- Boil 6 cups water in a pot. Add the pork hock. Continue to boil for 15 minutes. Discard water and wash the pork with running water until all impurities are cleaned.
- Pour the water in a pot and bring to a boil. Add the whole pepper corn and dried bay leaves
- Pour soy sauce into the pot and add the garlic.
- Put-in the sliced pork hock and simmer for 1 to 1.5 hours (or cook in pressure cooker for 30 minutes)
- Add the vinegar and simmer for 10 minutes
- Place the banana blossoms in and simmer for 5 to 7 minutes
- Add the brown sugar and salt and simmer for 2 minutes
- Serve hot. Share and Enjoy!
Vincent Pattavina says
Super recipe. I tweaked it a little, using a little more garlic, a drop of sesame oil and Chinese salt. Excellent for preparing trotters if you cannot find knuckles. Our friend the pig only has 4 of each of these cuts.
May Valencia says
Hi Vanjo,
What would be the best alternative for dried banana blossoms? cause I could not find it in any store here in Canada.
Vanjo Merano says
Hi May, There is no direct substitute to it unless you have fresh ones. I suggest to omit this ingredient if not available.
Lynn Rivera says
Tried it and my family love it..perfect..
Rosemarie says
Is there an alternative for the banana blossom?or could I do without it altogether?
Vanjo Merano says
Banana blossoms are nice to have. Paksiw na pata will still be good if you omit this ingredient.
Janie says
Can I use white sugar instead of brown sugar for this recipe?
Vanjo Merano says
Yes, that is fine.
Wendy Ann Krapp says
Hi Vanjo! I am a Fan of your food blog. I love cooking & baking. I truly enjoy your recipes. Thanks for sharing them & looking forward for more recipes in future. More Power!
Vanjo Merano says
Hi Wendy. Thanks for visiting! See you around.
Gold says
Thanks for the tip. Im doing it now while watching your video. It’s a big help specially like me who doesn’t cook most. Im just trying my 1st best luck. ??
Cristina Mendoza says
i am trying this right now
Luchie says
How much amount of water i will used ,its not in recipe.
Vanjo Merano says
Start with 2 cups water, then add more if needed during the process.
Vanjo Merano says
Nel, you can use this recipe for beef but you will need to add more time to make the meat tender since beef takes longer to tenderize.
Be Fojas says
Thank you for the recipe. I tried it and I got great feedback! Just added more sugar because I know that the taste buds of my ‘customers’ are on the sweet side.
Ann says
I tried this tonightt and it was perfect! Just like my mom used to make. 🙂 I didn’t use banana blossoms though because I can’t find it here in Sydney but it’s still good. Thank you for satisfying my craving, haven’t eaten this in ages.
Charles says
Thank you for the recipe…my kids love it…
ms. land says
this is a nice menu idea for me everyday 😀 nde nga lng instant cz i need to make it hehe but its very helpful 🙂 more power to panlasang pinoy.
jham says
thanks for this site.it is really helpful
JHAM says
thanks a lot
kat says
be trying this tonight! thanks for your help 🙂
marichu palma says
love it.