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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I love pork knuckes because of the rich taste though it has large amount of fats.
ReplyDeleteI miss that paksiw na pata, dito kasi puro frozen ang meet and they seldome sell those kind of cuts.
ReplyDeleteI want to eat again ahhh, you are teasing me.
ReplyDeleteIt's one of the food that I would eat even if it has a lot of fatty content.
ReplyDelete