• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Your Top Source of Filipino Recipes
About
Cooking Schools
Contact
Facebook
Instagram
Pinterest
YouTube

Panlasang Pinoy

Your Top Source of Filipino Recipes

  • New? Start Here
  • All Recipes
  • Course
    • Breakfast
    • Lunch
    • Appetizers
    • Dessert
    • Dinner
  • Ingredient
    • Chicken
    • Pork
    • Beef
    • Turkey
    • Vegetable
    • Fish
    • Rice
    • Egg
    • Tofu
    • Noodles
  • Type
    • Adobo
    • Bread
    • Fried Chicken
    • Sinigang
    • Kilawin
    • Ginataan
    • Kaldereta
Home Recipes

Paksiw na Pata Recipe

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.

5
/5
Jump to Recipe
SharesFacebookPinTweet
By: Vanjo Merano 26 Comments Updated: 10/29/24

This post may contain affiliate links. Please read our disclosure policy.

Paksiw na pata somewhat resembles Pork Adobo, which is considered as one of the most popular Filipino dishes.

Paksiw na Pata

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.

Paksiw na Pata Recipe

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.

Did you make this? If you snap a photo, please be sure tag us on Instagram at @panlasangpinoy or hashtag #panlasangpinoy so we can see your creations!

Paksiw na Pata
5 from 2 votes

Paksiw na Pata Recipe

Prep: 10 minutes minutes
Cook: 1 hour hour
Total: 1 hour hour 10 minutes minutes
Print Recipe Rate Recipe
Pin
Email
4 people

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
US CustomaryMetric

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!

Nutrition Information

Serving: 4g Calories: 721kcal (36%) Carbohydrates: 34g (11%) Protein: 53g (106%) Fat: 41g (63%) Saturated Fat: 15g (75%) Cholesterol: 190mg (63%) Sodium: 2072mg (86%) Potassium: 911mg (26%) Fiber: 3g (12%) Sugar: 27g (30%) Vitamin A: 90IU (2%) Vitamin C: 0.8mg (1%) Calcium: 89mg (9%) Iron: 18.6mg (103%)
© copyright: Vanjo Merano

Did you make this?

Tag @PanlasangPinoy on Instagram and be sure to leave a rating!

Rate Recipe
Tag On Instagram

Vanjo Merano

Vanjo Merano is the creator of PanlasangPinoy.com. His goal is to introduce Filipino Food and Filipino Cuisine to the rest of the world. This blog was the first step that he took.

Read more...

Related Posts

  • paksiw na bangus recipe
    Paksiw na Bangus Recipe
  • Pata Paksiw Recipe Panlasang Pinoy
    Pata Paksiw Recipe
  • Paksiw na Isda Recipe
SharesFacebookPinTweet

Reader Interactions

Leave a Comment Cancel reply

Have a question? Submit your question or comment below.

Recipe Rating




  1. Hannah says

    Posted on 7/9/23 at 7:20 am

    Can I use fresh banana blossoms?

    Reply
    • Vanjo Merano says

      Posted on 7/9/23 at 7:21 am

      Yes, this is ideal for the recipe.

      Reply
  2. Vincent Pattavina says

    Posted on 2/8/20 at 7:25 pm

    5 stars
    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.

    Reply
  3. May Valencia says

    Posted on 11/27/18 at 9:01 pm

    Hi Vanjo,

    What would be the best alternative for dried banana blossoms? cause I could not find it in any store here in Canada.

    Reply
    • Vanjo Merano says

      Posted on 11/28/18 at 7:22 pm

      Hi May, There is no direct substitute to it unless you have fresh ones. I suggest to omit this ingredient if not available.

      Reply
  4. Lynn Rivera says

    Posted on 9/12/18 at 8:34 pm

    Tried it and my family love it..perfect..

    Reply
  5. Rosemarie says

    Posted on 8/29/16 at 5:56 am

    Is there an alternative for the banana blossom?or could I do without it altogether?

    Reply
    • Vanjo Merano says

      Posted on 8/29/16 at 10:00 am

      Banana blossoms are nice to have. Paksiw na pata will still be good if you omit this ingredient.

      Reply
  6. Janie says

    Posted on 8/28/16 at 8:45 pm

    Can I use white sugar instead of brown sugar for this recipe?

    Reply
    • Vanjo Merano says

      Posted on 8/28/16 at 8:49 pm

      Yes, that is fine.

      Reply
  7. Wendy Ann Krapp says

    Posted on 1/28/16 at 3:45 pm

    5 stars
    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!

    Reply
    • Vanjo Merano says

      Posted on 1/28/16 at 4:19 pm

      Hi Wendy. Thanks for visiting! See you around.

      Reply
  8. Gold says

    Posted on 9/14/15 at 8:33 pm

    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. ??

    Reply
  9. Cristina Mendoza says

    Posted on 9/11/15 at 11:25 pm

    i am trying this right now

    Reply
  10. Luchie says

    Posted on 7/13/15 at 10:30 am

    How much amount of water i will used ,its not in recipe.

    Reply
    • Vanjo Merano says

      Posted on 7/13/15 at 1:25 pm

      Start with 2 cups water, then add more if needed during the process.

      Reply
  11. Vanjo Merano says

    Posted on 10/22/14 at 10:07 am

    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.

    Reply
  12. Be Fojas says

    Posted on 7/19/14 at 11:08 pm

    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.

    Reply
  13. Ann says

    Posted on 4/13/12 at 5:10 am

    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.

    Reply
  14. Charles says

    Posted on 3/4/12 at 4:27 am

    Thank you for the recipe…my kids love it…

    Reply
  15. ms. land says

    Posted on 10/19/11 at 1:30 am

    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.

    Reply
  16. jham says

    Posted on 4/18/11 at 7:58 pm

    thanks for this site.it is really helpful

    Reply
  17. JHAM says

    Posted on 4/18/11 at 1:51 pm

    thanks a lot

    Reply
  18. kat says

    Posted on 9/30/10 at 2:27 am

    be trying this tonight! thanks for your help 🙂

    Reply
  19. marichu palma says

    Posted on 6/3/10 at 9:31 pm

    love it.

    Reply

sidebar

bio

Welcome!

As a huge fan of Filipino food, it is my goal to teach people how to cook it using the simplest way possible. Prepare your taste buds for an ultimate showdown of delectable Filipino dishes! Read more…

Facebook
Instagram
Pinterest
YouTube

Reader Favorites

Chicken Adobo Panlasang Pinoy

Filipino Chicken Adobo Recipe

Leche Flan Recipe

kare kare beef tripe

Kare-Kare Recipe (Beef Tripe)

Pork Sinigang

Sinigang

Receive new recipes by email!

Seasonal

Beef Morcon Recipe

Arroz Valenciana

lechon belly roll recipe

Lechon Belly Roll

Christmas Macaroni Salad

How to Make Macaroni Salad for the Holidays

As Seen In:

good housekeeping
parents
serious eats
livestrong
kitchn
sheknows
Facebook
Instagram
Pinterest
YouTube
About
Meet Vanjo
New? Start Here
Browse Recipes
Explore
Ingredient 101
Philippines
Cooking Schools
Privacy Policy
Disclaimers
Contact
© 2025 Panlasang Pinoy
Site Credits
Designed by Melissa Rose Design Developed by Once Coupled
Back to Top
Back to Top