Paksiw na Pata Recipe

Paksiw na Pata is pork leg or 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. This is a very simple dish that has a great resemblance to the ever popular Pork Adobo dish.

What I like about this dish other than its simplicity is the way the pork fat melts in my mouth. That is not an idiomatic expression, I really mean it. Imagine tenderizing the meat until it almost separates from the bone while the gelatin-like fat floats around the pan. When that very same fat reaches your mouth, it automatically melts having a texture similar to the filling of a bavarian donut. Just some precautions; this dish is not intended for those who have high cholesterol and high blood pressure.

Try this succulent Filipino food recipe:Paksiw na Pata. Send us your feedback.

Paksiw na Pata

Paksiw na Pata Recipe

Ingredients

  • 2 lbs Pork leg (pata), sliced crosswise
  • 1 tsp garlic, crushed
  • ½ cup soy sauce
  • 3 tbsp vinegar
  • ½ cup brown sugar
  • 1 pack dried banana blossoms (about 100 grams), soaked in water
  • 5 pieces dried bay leaves
  • 1 tbsp whole pepper corn
  • Salt to taste

Watch the cooking video:

Cooking Procedure

  1. Pour the water in a pot and bring to a boil
  2. Add the whole pepper corn and dried bay leaves
  3. Put-in the soy sauce and garlic then wait for the mixture to boil again
  4. Put-in the sliced pork leg and simmer for 1 to 1.5 hours (or cook in pressure cooker for 30 minutes)
  5. Add the vinegar and simmer for 10 minutes
  6. Place the banana blossoms in and simmer for 5 to 7 minutes
  7. Add the brown sugar and salt and simmer for 2 minutes
  8. Serve hot. Share and Enjoy!

Number of servings (yield): 4

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Comments

  1. I tried this and my family loved it. Pwede po bang pata ng baka ang gamitin instead of baboy kasi hindi kumakain ng baboy ang isang anak ok ?

    • 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.

  2. 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.

  3. 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.

  4. Charles says:

    Thank you for the recipe…my kids love it…

  5. ms. land says:

    this is a nice menu idea for me everyday :D nde nga lng instant cz i need to make it hehe but its very helpful :) more power to panlasang pinoy.

  6. thanks for this site.it is really helpful

  7. thanks a lot

  8. be trying this tonight! thanks for your help :)

  9. riza c says:

    hi…am a big fan. question lang po, ilang cups of water ba ang kelangan? and is there a substitute for banana blossom? thanks!

  10. marichu palma says:

    love it.

  11. keats says:

    this is great…. could you also post your recipe of PATATIM….

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