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patang paksiw over steamed rice on a white plate
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5 from 1 vote

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!
Prep Time10 mins
Cook Time2 hrs
Total Time2 hrs 10 mins
Course: Main Entree
Cuisine: Filipino
Keyword: paksiw na pata, pork hock stew
Servings: 4 Servings
Calories: 701kcal
Author: Lalaine Manalo


  • 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