Pata Paksiw or Paksiw na Pata is a Filipino pork hock stew wherein slices of pork hock are stewed in soy sauce and vinegar, along with other seasonings and brown sugar. Pata is a term used in the Philippines to describe ham hock or pork hock.
The cooking method for pata paksiw is similar to inadobo and estofado, except that the latter sometimes makes use of vegetables such as potato and carrots. The only additional ingredient used for this pata paksiw recipe aside from the spices and seasonings are dried banana blossoms (also called “puso ng saging” in Filipino).
I recently discovered that using special seasonings can help make regular paksiw na pata taste special. It never crossed my mind that the liquid seasoning that I use as a condiment when eating can also be utilized while cooking or marinating meat. The idea is new to me and I am glad to know that it really works.
Before we proceed to the recipe, allow me to give you some tips and pointers when cooking pata paksiw.
The first thing that I did was to wash the pata thoroughly in running water. It helps a bit to reduce its smell. I also recommend boiling it for at least 20 minutes before cooking with the rest of the ingredients; this will make the meat a little tender and it can help neutralize the odor while stripping off the oils and other unnecessary stuff. The oils and stuff are referred to as scums. You will see these float eventually towards the end of the boiling processs.
It is important for the pork hock meat to be very tender. This can be done by cooking it longer over low heat. If the liquid is about to dry out while you are cooking , you can add a cup or two of water and continue to cook until the desired tenderness is achieved. Always remember that you should be able to adjust the taste of the dish towards the end of the cooking process.
Lastly, I recommend using dried banana blossoms for this dish. If you are using the packaged ones that you got from the supermarket, make sure to soak it first in water for at least 10 minutes to tone it down a bit and decrease the strong flavor.
Try this Pata Paksiw Recipe. Let me know what you think.
- 2 to 3 lbs. pork hock, sliced into 3 to 4 pieces
- 1.6 oz. dried banana blossoms
- 3 teaspoons whole peppercorn
- 4 to 5 pieces dried bay leaves
- ¼ cup Knorr liquid seasoning
- 4 cloves garlic, crushed
- 1 medium onion, chopped
- ¼ cup brown sugar
- ¼ cup soy sauce
- 3 to 4 tablespoons vinegar
- 10 cups water
- 3 tablespoons cooking oil
- Salt to taste (optional)
- Boil 7 cups water in a cooking pot.
- Once the water starts to boil, put the pork hocks into the pot. Cover and then boil for 20 minutes.
- Remove the boiled pork hocks from the pot. Discard the water.
- Heat the oil in the same cooking pot and then saute the garlic and onion.
- Add the boiled pork hock back when the onion starts to get soft. Cook for 2 to 3 minutes.
- Pour-in soy sauce, Knorr liquid seasoning, and remaining 3 cups water . Add whole peppercorns and dried bay leaves. Let boil. Cover and cook the pork in low to medium heat until it gets tender (around 40 to 60 minutes). You can turn the pork hock over to cook the opposite side, if needed. Add more water if necessary.
- Pour the vinegar in the cooking pot. Let the liquid re-boil. Stir and then add the brown sugar and banana blossoms. Add salt of needed.
- Cover and cook for 8 minutes.
- Transfer to a serving bowl. Serve.
- Share and enjoy!