Paksiw na Pata
Paksiw na pata is Filipino dish made of pork hocks and banana blossoms stewed in vinegar and soy sauce. Melt-in-your-mouth tender and smothered in a sweet and savory sauce, it's delicious with steamed rice!
Servings: 4 Servings
- 1 tablespoon canola oil
- 1 onion, peeled and sliced
- 4 cloves garlic, peeled and minced
- 2 pounds pork shanks or hocks, cut 2-inch thick
- 2 bay leaves
- 1/4 teaspoon peppercorns, cracked
- 1 cup vinegar
- 1/2 cup soy sauce
- 2 cups water
- 1/4 cup brown sugar
- 1/2 cup dried banana blossoms (lily buds)
- salt to taste
In a heavy-bottomed pot over medium heat, heat oil. Add garlic and onions and cook until softened.
Add pork hocks and cook, turning occasionally, until lightly browned on all sides.
Add vinegar and bring to a boil, uncovered and without stirring, for about 2 to 4 minutes.
Add soy sauce, water, bay leaves, and peppercorns.
Lower heat, cover, and simmer for about 1 1/2 to 2 hours or until meat starts to fall off the bone, adding more water in 1/2 cup increments as needed.
Add sugar and banana blossoms. Continue to cook until blossoms are softened, meat is very tender and sauce is reduced and thickened.
Season with salt to taste. Serve hot.
Calories: 701kcal | Carbohydrates: 19g | Protein: 52g | Fat: 44g | Saturated Fat: 15g | Cholesterol: 190mg | Sodium: 2070mg | Potassium: 773mg | Fiber: 1g | Sugar: 15g | Vitamin C: 3mg | Calcium: 71mg | Iron: 4mg