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Home » Recipes » Pata Paksiw Recipe

Pata Paksiw Recipe

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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.

Pata Paksiw Recipe Panlasang Pinoy

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.

Pata Paksiw Recipe Panlasang Pinoy
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4.6 from 5 votes

Pata Paksiw Recipe

This is a recipe for Pata Paksiw or Paksiw na Pata
Course Pork
Cuisine Filipino
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings 3
Author Vanjo Merano

Ingredients

  • 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
  • 1/4 cup Knorr liquid seasoning
  • 4 cloves garlic crushed
  • 1 medium onion chopped
  • 1/4 cup brown sugar
  • 1/4 cup soy sauce
  • 3 to 4 tablespoons vinegar
  • 10 cups water
  • 3 tablespoons cooking oil
  • Salt to taste optional

Instructions

  • 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!

Nutrition

Serving: 3g

Pata Paksiw Recipe

Watch the video on How to Cook Pata Paksiw





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Reader Interactions

Comments

  1. Nelia says

    June 18, 2021 at 1:55 pm

    5 stars
    One of your followers on you tube or fb likes all your yummy menus.

    Reply
  2. Nelia dent says

    June 18, 2021 at 1:51 pm

    I will cook this recipe .my favourite menu .

    Reply
  3. Juvileen C Talusig says

    August 1, 2020 at 1:08 am

    Hello po..
    Palagi po ako manunuod ng mga niluluto niyo po..

    Ask ko po..
    Paano po walang puso ng Saging? ano po alternative?

    Reply
    • Vanjo Merano says

      August 4, 2020 at 8:37 am

      Hello po. You can still cook this even without banana blossoms.

      Reply
  4. Marygrace DeJesus says

    May 22, 2020 at 10:54 pm

    5 stars
    Masarap po nagluto po ako gamit gamit ang recipe nyo tnx

    Reply
  5. Pamela says

    June 9, 2019 at 3:03 pm

    5 stars
    Thanks for this video.. i wanna try to cook thus recipe

    Reply
  6. Mhel paguli amgaseb says

    March 4, 2019 at 6:10 am

    Thank you po .. subukan konpo dto sa bundok .. love from Benguet and mountain province…

    Reply
    • Vanjo Merano says

      March 8, 2019 at 9:29 am

      Salamat sa pag-comment. Hello sa inyong lahat sa Benguet.

      Reply
  7. Faye says

    July 29, 2018 at 6:39 pm

    3 stars
    Diba po bulaklak ng puso ng saging? Hindi puso ng saging?

    Reply
    • Vanjo Merano says

      July 29, 2018 at 7:59 pm

      Good point. Actually, banana blossoms (bulaklak ng saging) is also referred to as banana heart (puso ng saging). This ingredient is one and the same.

      Reply
  8. jessive says

    April 13, 2017 at 4:07 am

    Kuya panu mgloto nang patatim?yung ibng style n hnd paksiw…?tnx poh and God bless

    Reply

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