Usually, paksiw na pata consist of pork leg with knuckles, a few sprigs of dried oregano and handful of bulaklak ng saging or banana blossoms is added for flavor. Paksiw means braising the meat in a mixture of soy sauce, sugar and vinegar and usually sold at carinderia.
Ingredients :
1 pork pata, chopped into 1″ slices
3/4 c. of strong native vinegar
3/4 c. of dark soy sauce
3/4 c. or more of tightly-packed brown sugar
1 whole garlic, pierced with a sharp pointed knife in several sections
2 whole onions, peeled
1 bay leaf
5-6 peppercorns
a handful of bulaklak ng saging or banana blossoms
a few sprigs of dried oregano leaves
Procedures:
1)Wash the pork pata well and place in a casserole.
2)Pour in just enough water to cover the meat.
3)Add the rest of the ingredients. Slow cook for 11/2 to 2 hours or until very tender. The meat should literally fall off from the bones.
4)Check the liquid once in a while; add about 1/2 to 3/4 c. of water if the mixture gets too dry during cooking.
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