Paksiw na pata is a classic Filipino dish that combines pork hock simmered in vinegar, garlic, and spices to create an unforgettable flavor.
This dish is easy to make and can be served as an entrée or side dish.
What ingredients do you need for paksiw na pata?
Pork hock is a popular ingredient in Filipino cooking.
It is a hind leg, often from the pork but may also come from other parts of the pig, such as the neck or belly.
The meat is dark and very flavorful and is usually served cooked.
The skin should be removed to prevent it from becoming too tough during the cooking process.
You will also need vinegar and garlic, which are staples in Filipino cooking.
For this dish, you will need a brand of vinegar called arak.
This is a distilled alcoholic beverage made from cane sugar and molasses.
It is used as an ingredient in many dishes, including paksiw na pata.
Arak is produced in many different flavors, but I recommend that you buy the sweet version for this recipe.
Garlic cloves are optional, but they add another layer of flavor to this dish.
They can be easily replaced with garlic powder if you are not able to find fresh garlic.
How long does it take to cook paksiw na pata?
Paksiw na pata is quick to make.
The meat may need to marinate for a couple of hours, but the remaining ingredients can be prepared right before cooking.
Your pork hocks will cook in just 15 minutes.
There are two ways you can prepare this dish:
- Cooked on stove top
- Baked in the oven
The following recipe gives you the steps for both methods.
What type of vinegar is used for paksiw na pata?
Paksiw na pata recipe.
Paksiw na Pata is a classic Filipino dish that is savory and delicious.
It combines pork hock simmered in vinegar, garlic, and spices to create an unforgettable flavor.
This dish is easy to make and can be served as an entrée or side dish.
The pork is tender and juicy, and the vinegar adds a tanginess that will tantalize your taste buds.
How much soy sauce do you need for paksiw na pata?
The traditional method of cooking paksiw na pata involves roasting the pork hock and simmering it in vinegar.
The acid from the vinegar tenderizes the pork and also activates the garlic smell to give the dish a tangy taste.
Soy sauce is added to give the dish more flavor, color, and a bit of saltiness.
If you want a lower sodium diet, you can use less soy sauce, but the taste will change slightly.
If you enjoy the salty flavor, add more soy sauce, but do not add more than a tablespoon at a time.
How do you prepare the pata for paksiw na pata?
Make sure you always use pork hock in paksiw na pata recipe.
Pork hocks are the shank of the pig.
The shank is a long and thin bone that runs from the leg to the hip.
It’s an excellent source of gelatin and collagen which gives the dish its tender texture.
It’s also nutritious as it contains lots of iron, calcium, phosphorus, and protein.
What type of pan is best for cooking paksiw na pata?
There are many different types of pans, pots, and skillets.
However, there are two types of pans that are most commonly used for this dish: a thick pot and an iron skillet.
A thick pot is the best pan to use because it will allow you to sear the pork hock in the pan quickly and evenly.
The iron skillet is also a good choice because it heats up quickly, thus allowing you to cook the paksiw in less time.
How much garlic and ginger do you need for paksiw na pata?
Paksiw na pata recipe uses two types of garlic.
Garlic cloves are minced to create a paste that is mixed with crushed ginger and vinegar.
This mixture is then combined with salted pork hock, soy sauce, and water.
The whole mixture is cooked in the oven until tender and ready to serve.
If you are on a budget, you can substitute a garlic bulb for the fresh garlic cloves.
Garlic bulb will be peeled before mince it.
You’ll need to use more garlic than what is called for in the recipe.
What other spices can you add to paksiw na pata?
You can create a variety of flavors for this dish by adding different spices.
These are just some of the possibilities:
- kalabaw: This is made from the bark of a palm tree. It has a sweet, citrus-like aroma and flavor that is slightly salty. It is often used in paksiw na pata.
- bayabas: This is made from the root of a plant commonly known as mazan. It is usually eaten in stews or cooked like kalabaw.
- pilon: Pilon is a spicy leafy vegetable native to the Philippines. It has a flavor similar to that of spinach. This ingredient can be added at any stage of cooking.
How do you know when paksiw na pata is done cooking?
The longer paksiw na pata cooks, the more tender the pork becomes.
When the vinegar is almost completely evaporated, the pork will be tender when bitten into.
The color of the vinegar also changes from red to yellow to clear.
You can tell that it is done cooking because the vinegar has started to bubble and evaporate.
You can also use the best meat thermometer to determine when your paksiw na pata is done.
How do you serve paksiw na pata?
Paksiw na pata is traditionally served with rice.
This can be made by first cooking rice in a saucepan or steamer, or in the microwave in a covered bowl.
Allow to cool before serving.
The pork can be served either sliced in the same pan with rice, or as a separate entree.
Paksiw na pata is also great as a side dish with other Filipino dishes such as chicken adobo and tinola.
It goes well with vegetables such as tomatoes and string beans, and can be served as an appetizer with crackers or fried potato chips.
Equipment
- 1 large pot
- 1 Bowl
Ingredients
- 2 to 3 lbs. pork hock sliced into 3 to 4 pieces
- 1.6 oz. dried banana blossoms
- 3 teaspoons whole peppercorn
- 4 to 5 pieces bay leaves
- 1/4 cup Knorr liquid seasoning
- 4 cloves garlic
- 1 medium onion chopped
- 1/4 cup brown sugar
- ¼ cup soy sauce
- 3 to 4 tablespoons vinegar
- 10 cups water
- 3 tablespoons cooking oil
- Salt to taste optional
Instructions
- In a cooking saucepan, boil 7 cups of water.
- Put the pork hocks in the pot once the water has begun to boil. Boil for 20 minutes while covered.Boiling pork hocks should be removed from the pot. Throw away the water.
- In the same frying vessel, heat the oil before sautéing the garlic and onion.When the onion begins to soften, add the boiled pig hock back. For 2 to 3 minutes, cook.
- Add the remaining 3 cups of water, soy sauce, and Knorr liquid seasoning. Add dried bay leaves and whole peppercorns. Allow to boil. The pork should be covered and cooked over low to medium heat until it is tender (around 40 to 60 minutes). If necessary, you can flip the pork hock over to cook the other side. If extra water is required, add it.
- In the frying pot, add the vinegar. Re-boil the liquid. Brown sugar and banana flowers are added after stirring. Salt as necessary.For 8 minutes, cook with a cover.
- Share and enjoy with a large bowl!
Video
Notes
Nutrition
My blog is all about creating delicious meals with ingredients that are easy to find in your local grocery store. I’m passionate about making yummy meals that I can share with my friends and family.