Paksiw na pata is Filipino braised dish made of pork shanks, banana blossoms, and soy sauce-vinegar marinade. Melt-in-your-mouth tender and smothered in a sweet and savory sauce, it’s sure to be a family favorite!
Paksiw na pata is another variation of our soy-based Filipino stews but in this dish which uses pork shanks, banana blossoms are added at near end of cooking as well as brown sugar to sweeten the sauce. Although this can easily be a one-step process with all the ingredients thrown together in one pot and “forgotten” until done, I like to first braise the meat before I simmer to “falling-off-the-bone” tenderness. Braising is a technique particularly useful for tougher cuts of meats such as shanks, rumps or roasts and is effective in sealing flavor and adding color. How do you cook your paksiw na pata?
Paksiw na Pata
- 1 tablespoon oil
- 1 medium onion peeled and sliced
- 4 to 5 garlic cloves peeled and minced
- 2 pounds pork shanks cut 2-inch thick
- 2 to 3 bay leaves
- 6 to 8 peppercorns cracked
- 1 cup vinegar
- 1/2 cup soy sauce
- 2 cups water
- 1/4 cup brown sugar
- 1/2 cup banana blossoms dried lily buds
- salt to taste
- In a heavy-bottomed pot over medium heat, heat oil. Add garlic and onions and cook until aromatic. Add pork shanks and cook, turning occasionally, until lightly browned on all sides. Add in bay leaves and crushed peppercorn.
- Add vinegar and allow to cook for about 3 to 5 minutes. Add soy sauce, water and sugar and bring to a boil. Lower heat and cover. Simmer, adding more water in 1/2 cup increments as needed, for about 1-1/2 to 2 hours or until meat starts to fall off bone and sauce is reduced and thickened.
- Add banana blossoms and cook until soft. Season with salt to taste. Serve hot.