Paksiw na pata is another variation of soy-based Filipino stews but in this dish  banana blossoms and pork shanks are used as well as brown sugar to sweeten the sauce. This dish can easily be a one-step process with all the ingredients thrown together in one wok or pot and forgotten until done.

Paksiw na Pata is cooked in vinegar and soy sauce. Although the term (PAKSIW) generally means cooking in vinegar and garlic; “soy sauce” is added to bring additional flavor and color.

This dish is very easy to prepare and to cook. This is my version of Paksiw na Pata (Pork Hock Sweet Sour Stew) Recipe! Enjoy!

 

Ingredients:

1½ kg. pork legs, sliced into 1½ in sections

½ cup dried banana blossoms

4-5 pcs. bay leaves, dried

¼ cup brown sugar

½ cup soy sauce

½ cup vinegar

8-10 cloves garlic, minced

2 cups water

1 tbsp. whole peppercorns

4-5 tbsp. cooking oil

1 tbsp. salt or salt to taste

 

Directions:

In a wok over medium heat, add oil then add the pork legs. Sauté until pork legs turns brown and remove from wok then set aside.

In a wok over medium heat, sauté garlic then add the pork legs, water together with the soy sauce, half of the vinegar, peppercorn and dried bay leaves.

Bring to a boil then simmer in low heat for 1½ – 2 hours until tender.

Add the remaining vinegar, sugar and the banana blossoms then continue to simmer for 15 – 20 more minutes.

Season with salt,

Serve with steamed rice.

Share and Enjoy!

Paksiw na Pata (Pork Stew in Vinegar and Soy Sauce) Recipe!!!
Print Recipe
Servings
4-6 People
Servings
4-6 People
Paksiw na Pata (Pork Stew in Vinegar and Soy Sauce) Recipe!!!
Print Recipe
Servings
4-6 People
Servings
4-6 People
Ingredients
Servings: People
Instructions
  1. In a wok over medium heat, add oil then add the pork legs. Sauté until pork legs turns brown and remove from wok then set aside.
  2. In a wok over medium heat, sauté garlic then add the pork legs, water together with the soy sauce, half of the vinegar, peppercorn and dried bay leaves.
  3. Bring to a boil then simmer in low heat for 1½ – 2 hours until tender.
  4. Add the remaining vinegar, sugar and the banana blossoms then continue to simmer for 15 – 20 more minutes.
  5. Season with salt,
  6. Serve with steamed rice.
  7. Share and Enjoy!
Recipe Notes

I like to first braise the meat before I simmer to falling-off-the-bone tenderness. Its a very useful technique particularly for tougher cuts of meats such as shanks, rumps or roasts and is effective in sealing flavor and adding color.

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