Go Back
+ servings

Paksiw na Pata with Pineapple

Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Servings: 5
Author: Vanjo Merano


  • 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!


Serving: 5g