Paksiw na Pata with Pineapple is what we had for lunch. This is a simple dish that I thought of cooking because I was craving for pata paksiw and humba. Instead of making both dishes, I thought of making a single dish that has the properties of both — so, I came-up with this dish.
Paksiw na Pata with Pineapple is perfect with warm white rice. I usually measure my rice by the cup and limit myself to one — even if the dish is really tasty like this one. I know that it is tempting to eat these kinds of dishes (especially is you see the tender fat that literally melts in your mouth), but we have to measure our intake and control ourselves for our sake.
How to cook Paksiw na Pata
When cooking pata or pork hocks, it is important that you clean it properly. It is also recommended to first prepare the pork hock by boiling it in water before using it in your recipe. This will remove the smell from the and will also extract impurities – which turns into scum. These are the dark stuff that float from nowhere when pork hock is boiled. The meat will be partially cooked during this process and it will just take a little time later on to make it tender.
After boiling the meat, discard (throw away) the water. Remove the meat and place it in a plate. You will need it later on.
Now that the pata has been prepped, it’s time to make our Paksiw na Pata with Pineapple. Start by heating the cooking oil and saute the garlic. Make sure to add the boiled pork hock once you see the garlic turn light brown because the garlic can get burnt if you don’t act quickly.Once the pork is in the pot, give it a quick stir and then add the seasoning, spices, and water– including the pineapple chunks and the juice that comes with it. Wait for the mixture to boil, then adjust the heat to medium. Cover the cooking pot and let it cook for a while.
The next step involves the dried banana blossoms. This can be bought in Filipino or Asian stores. Take note that you will need to soak these in water before cooking; otherwise, it can make your entire dish taste bitter. The brown sugar will also be added in the process. I use beef cube or beef powder to enhance the flavor of this dish. You can use beef broth as a substitute too, but you will need to reduce or eliminate water if you will do this. If you need more time to tenderize the pork, make sure to add more water or beef broth.
Lasty, add the vinegar. We are using a small amount for this recipe since the pineapple chunks and juice are already sour and we need to balance the flavor. Use salt if needed. Sometimes the soy sauce is enough.
Try this Paksiw na Pata with Pineapple Recipe. Enjoy!
Paksiw na Pata with Pineapple
- 3 lbs. pork or ham hock pata, sliced crosswise
- 1 8 oz. can pineapple chunks
- 2 teaspoons minced garlic
- 8 cups water
- 3 tablespoons white vinegar
- 4 tablespoon brown sugar or panutsa
- 1 pack 1 oz. dried banana blossoms, washed and soaked in water
- 4 to 6 pieces bay leaves
- 1 tablespoon whole peppercorn
- 1 piece beef cube optional
- 1/4 cup soy sauce
- 2 tablespoons cooking oil
- salt to taste
- Pour 6 cups water in a cooking pot. Let boil.
- Add the pork hocks. Continue to boil for 30 minutes. Discard the water used for boiling and then place the boiled pork hock in a plate. Set aside.
- Heat the oil in a clean cooking pot. Once the oil gets hot, sauté the garlic until it turns light brown.
- Put the boiled pork hock in the cooking pot. Stir and then add soy sauce, pineapple chunks including the juice, and remaining 2 cups water. Let boil.
- Add bay leaves, peppercorn, and vinegar. Let boil. Continue to cook for 15 minutes.
- Add the beef cube and brown sugar (or panutsa). Stir.
- Add the banana blossom. Let the liquid reboil and then stir. Continue to cook until the pork becomes tender. Note that you may add more water if you need extra time to tenderize the pork.
- Add salt to taste.
- Transfer to a serving plate.
- Serve. Share and enjoy!