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Paksiw na pata is a traditional Filipino dish made with pork hock or trotters simmered in a tangy and savory vinegar-based sauce. It is a rich and flavorful dish that showcases the tenderness and unique flavors of the pork.
Paksiw na pata is a delicious and hearty dish that is often enjoyed as a main course. The long cooking time helps tenderize the pork and infuse it with a flavorful sauce. The vinegar, soy sauce, garlic, and spices create a unique combination of sweet, tangy, and savory flavors. It’s a popular dish in Filipino cuisine, especially during special occasions or gatherings.
Here’s a simple recipe for paksiw na pata:
Easy Paksiw na Pata Recipe
Course: MainCuisine: FilipinoDifficulty: EasyPaksiw na pata is a traditional Filipino dish made with pork hock or trotters simmered in a tangy and savory vinegar-based sauce.
Ingredients
1 1/2 kilo pork pata (pork hock or trotters), cut into serving pieces
1 cup vinegar (cane vinegar or coconut vinegar)
1 cup water
3 cloves garlic, minced
1 onion, sliced
2-3 pieces dried bay leaves
1 tablespoon whole peppercorns
2 tablespoons soy sauce
1 tablespoon brown sugar (optional)
Salt to taste
Cooking oil
Directions
- In a large pot, heat some oil and sauté the garlic and onions until fragrant.
- Add the pork pata pieces and brown them on all sides.
- Pour in the vinegar and water. Add the dried bay leaves and whole peppercorns.
- Stir in the soy sauce and brown sugar (if using). This will help balance the flavors and add depth to the sauce.
- Season with salt according to your taste. Remember that the sauce will reduce and concentrate, so start with a small amount and adjust later if needed.
- Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 2 to 3 hours or until the pork pata becomes tender and the flavors are well incorporated.
- Occasionally check and stir the dish to prevent sticking or burning. You can add a little water if needed.
- Taste the sauce and adjust the seasoning if needed. You can add more vinegar for a tangier taste or more sugar for a slightly sweeter flavor.
- Serve the paksiw na pata hot with steamed rice.
Other PORK recipes may be found HERE.
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IMAGE SOURCE: Joost Nusselder and Bite My Bun
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