Paksiw na Pata is pork hock cooked in vinegar and soy sauce . Although the term “Paksiw” means cooking in vinegar and garlic, the soy sauce is added to bring additional flavor and color. A bit of sugar and banana blossoms are also incorporated into the dish.
This dish somewhat resembles Pork Adobo, which is considered as one of the most popular Filipino dishes.
I like this dish for its simplicity. In addition, I enjoy the way the pork fat melts in my mouth in every bite. I thin that tenderizing the meat until it almost separates from the bone really does the trick.
How to Cook Paksiw na Pata
There are many ways to cook this dish. This version suggests to pre-boil the pork hock until scums and other impurities surface, and then discard the water. I personally go the extra mile by washing the pork hocks with running water after the initial boiling.
I also like to point out that this recipe does not require sautéing onions and garlic. However, you can always do it if preferred.
Begin by boiling water, whole peppercorn, and bay leaves. Add soy sauce and fresh garlic. The pre-boiled pork hock goes next. Continue to boil in low heat until the pork tenderizes. It could take up to 2 hours to completely make the pork hock very tender. Using a pressure cooker can cut the time by more than half.
Add the vinegar once the pork gets tender, and then put-in sugar and banana blossoms. Season with salt.
It will be great to use pork broth or add a piece of pork cube to make the dish even tastier. Enjoy this with warm rice.
As for the sauce, the amount really depends on your preference. What’s important is the texture of the hock. The meat should be tender as possible.