Errah is an educator, cook, and food writer from the Philippines. He writes about various topics relating to Filipino cuisine.
Paksiw na pata is a sweet and sour pork hock stew with a deliciously complex flavor. The name of the dish comes from paksiw, which refers to dishes that are stewed in vinegar and garlic, and pata, which is the Tagalog term for pork hock, ham hock, or pork knuckle—otherwise known as the meat that is found at the leg between the knee joints and the feet.
Rich in protein and fat, pata consists of bone, flesh, fat, and connective tissue. In Japanese, it is called hamuhokku; in Korean, haem hokeu; in Vietnamese, chân giò; and in German, Schweinefleisch Sprunggelenk. It is usually smoked or cured, but it can also be prepared fresh. It has lots of uses including soup, kare-kare (curry), ramen, hamonado, as well as the dish described here, paksiw na pata.
There are many variations of paksiw na pata. You can add potato, tofu, cabbage, beans, or plantain banana. In the Batangas variation, they do not use soy sauce, just salt.
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|Prep time||Cook time||Ready in||Yields|
2 hours 10 min
- 2.5 kilograms pork hock, chopped
- 1 cup banana flower
- 1½ cups soy sauce
- ½ cup vinegar
- 5 cups water
- 1 cup sugar
- 10 bay leaves
- 3 tablespoons peppercorn
- 3 cloves garlic, minced
- 1 medium onion, minced
- 2 tablespoons cooking oil
- Boil the pork hock for 20 minutes or until tender, then remove hair. Discard water.
- In a wok, heat the cooking oil. Fry the meat until golden brown. Set aside on a plate.
- Sauté the onion and garlic until they turn fragrant.
- Return the pork to the wok with the sauteed ingredients and add water, soy sauce, vinegar, bay leaves, and peppercorns. Bring to a boil and then simmer over low heat for 1 hour.
- Add the sugar and the banana blossoms, then continue to simmer for 30 minutes. Serve and enjoy.
Variation: Paksiw na Pata in Pineapple Juice
© 2020 Errah Caunca