How to Cook Paksiw na Pata
A well-seasoned, flavorful dish can be like good music to the ears. From the luscious, satisfying taste of meat to the notes of sourness and sweetness, you are able to taste various melodies with one bite. Given the gorgeous mix of spices Paksiw na Pata deals with, I’d say this is the kind of food…
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A well-seasoned, flavorful dish can be like good music to the ears. From the luscious, satisfying taste of meat to the notes of sourness and sweetness, you are able to taste various melodies with one bite. Given the gorgeous mix of spices Paksiw na Pata deals with, I’d say this is the kind of food that inspires that musical feeling.
This recipe involves sliced pork hock, which we stew in some coconut vinegar, peppercorn, laurel leaves and more delightful components. Altogether, we get a taste that isn’t overwhelming, but is just about perfectly savory and sour. That immensely satisfying stew also works great with some rice so don’t forget to prepare the classic side dish too.
This is a great option for when you need something to impress friends and family at a gathering. But who’s to stop you from making some just for yourself too? Another benefit to Paksiw na Pata is that it lasts longer, especially when refrigerated because of our use of vinegar. We get to factor in the food preservation quality of this very convenient, delicious ingredient. Come and recreate this glorious dish with me!
Here are the steps to cook it:
For this dish, we will use 4 lbs. of pork pata we’ve sliced. Boil this in a pot containing 6 to 8 cups of water for 15 minutes. Afterwards, you can remove the pork pata, and discard the water. Then grab another cooking pot, or a wok, and pour some oil inside. Let this heat up, and then you can place 3 cloves of garlic you’ve crushed, and 1 onion you’ve chopped inside. Now sauté this together.
When the garlic has turned brown, and the onion has softened, this would mean you can add your boiled pata from before. Let this cook for 2 minutes, and keep stirring every once in a while to ensure the meat absorbs the flavor. Now pour ½ cup of soy sauce, and 4 cups of water into the pot. Let this boil.
Once it is boiling, you can add 2 teaspoons of whole peppercorn, 5 laurel leaves, and 1 Knorr Pork Cube. Then put the cover on, and put the heat on low. Keep this cooking for 45 minutes. After that, you should flip the pork hock over, and then incorporate 5 tablespoons of coconut vinegar into the mixture. Place the cover back on top, and let this cook for 10 more minutes.
Now put 2 ounces of banana blossoms you soaked in water beforehand. Set the heat to medium, and then let this all cook for 20 minutes more. After that, just sprinkle in 5 tablespoons of brown sugar, as well as your preferred amount of salt. And now you’ve got some Paksiw na Pata! Just serve this with some rice to get the full experience.
Thinking of taking your paksiw-making skills to another level? Let’s get a look at some other recipes!
More Paksiw recipes to make:
Paksiw na Isda
A touch of softness and seafood flavor from bangus can bring another kind of appeal to your classic paksiw dish. Paksiw na Isda is satisfyingly sour, and absolutely rich in flavor. It also works for people who are trying to avoid meat. It holds that rich, irresistible flavor of this classic stew from vinegar, finger chili and more with less of the calories. Plus, this makes for a pretty simple cooking journey compared to our original dish. Unlike the Paksiw na Pata, you will mainly be putting together all of the ingredients after boiling the water, and then just letting this simmer.
I’m sure that for most Filipinos, this recipe is what immediately comes to mind when they think of paksiw. Lechon Paksiw is the ultimate delicious and convenient dish because it makes sure you waste none of that leftover Lechon kawali. It’s arguably the most effective way to make the classic party dish last longer than expected, while creating an even more flavorful meal. It spruces up the already tasty meat by blending in that unmistakable paksiw mix of sugar, soy sauce and more.
Paksiw na Pata with Pineapple
But what if you’re craving some tropical tones for your dish? Perhaps a little bit of tangy-sweetness? Look no further because the ultimate answer is right here with Paksiw na Pata with Pineapple! A great deal of pineapple chunks brings a unique sugary taste to the dish, which also works nicely with our banana blossoms. And if you’d like some more pleasant sweetness, you could also switch out the pork with some ham hock.
Well from here on out, I’d say you’re well-prepared to make a paksiw feast! But if you’d like to learn how to cook more recipes, feel free to look around the Panlasang Pinoy website. And for suggestions on dishes I haven’t introduced yet, the comments section is always open for you! Let’s keep our culinary journey going!
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
- 4 lbs. pork pata sliced
- 1 Knorr Pork Cube
- 2 ounces banana blossoms soaked in water
- ½ cup soy sauce
- 5 tablespoons coconut vinegar
- 5 laurel leaves
- 5 tablespoons brown sugar
- 1 onion chopped
- 3 cloves garlic crushed
- 4 cups water
- 2 teaspoons whole peppercorn
- Salt to taste
- Boil pork pata in 6 to 8 cups of water for 15 minutes. Remove the pork pata after boiling. Discard the water.
- Heat oil in a wok or cooking pot. Saute garlic and onion.
- Once the onion softens and the garlic starts to brown, add the boiled pork pata. Cook for 2 minutes while occasionally stirring.
- Add soy sauce and water. Let boil.
- Add whole peppercorn, laurel leaves, and Knorr Pork Cube. Cover and adjust the heat to the lowest setting. Cook for 45 minutes.
- Turn the pork over and pour the vinegar into the pot. Cover and continue cooking for 10 minutes.
- Add the banana blossoms. Adjust the heat to medium setting. Cook for 20 minutes.
- Add the brown sugar and season with salt. Serve with warm rice.
- Share and enjoy!
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