Paksiw na Pata is delicious Filipino dish made by boiling pork hock pieces in hot water with ginger and then simmering in a sauce made with onion, garlic, bay leaves, pepper corn, soy sauce, sugar, banana blossoms, salt and sugar. Vinegar is added before removing it from the heat. Paksiw na Pata is a delicious Filipino dish that is best eaten with warm white rice
PAKSIW NA PATA
Paksiw na pata is one of my specialties and favorites. Given that it is almost all fat, I only prepare this for special occasssions. Whether how much I love this dish, my veins, my heart and my cholesterol levels says nope nope nope.
I prepared paksiw na pata since my friends will come over our house for a quick visit. They were on the way and I sent them a picture of the dining table to make them more excited and rush a bit. One of my friends argued that my paksiw na pata was patatim (because it’s dark and a bit sweet). Her knowledge of paksiw na pata was the vinegar-based one. There I learned that there are two kinds of paksiw: the (just) paksiw which I will show in this blog and the paksiw na puti, the vinegar-based one. #LearnNewEveryday
The word “paksiw” is a cooking method wherein the meat is cooked in vinegar and garlic. I then learned that soy sauce is just added for more flavors and umami. So regarding me and my friend’s dilemma, both of us are correct as long as the dish is vinegar-based first, and then the rest depends.
While comparing the dishes, I also thought that paksiw na pata can also be compared with the classic adobo. Both dishes are made with a mixture of vinegar and soy sauce. Nevertheless, paksiw na pata has banana blossoms in it which makes it unique and outstanding.
The best paksiw na pata is the one where the fat melts in your mouth in every bite. To learn hacks on how to do this, read the recipe below and try making one today!
HOW TO MAKE PAKSIW NA PATA
To make the best paksiw na pata, grab the best pata front you can get from the market. Pata front are the front legs of the pig. Most of them are sold as a whole leg but you can specifically ask the butcher to cut them for you.
Unlike the famous crispy pata, the skin of our paksiw na pata will be super soft and a bit sticky. Most of the meat in a pata are skin and some fat. A good way to tenderize this is through boiling for around 10 minutes. The pata should be tender but not falling apart.
The next thing to do is adding flavors to this tender skin and fat. Sauté your aromatics and the pata pieces. Add the rest of the seasonings. Make a little broth by adding water. Let the pata simmer in the flavorful liquid. This may take you around 45 minutes. You might notice that the sauce has also been reduced. Make the sauce sweet by adding brown sugar. For the final part, add the vinegar but do not stir too early to avoid the raw taste of the vinegar. After 10 minutes, you can mix it a bit until everything is set.
Serve the paksiw na pata with a lot of hot steaming rice! Perfectly paired with some tropical juice.
Paksiw na PataCourse: Uncategorized
1 kilo pork pata front
¼ cup soy sauce
½ cup vinegar
½ cup brown sugar
a bunch of banana blossoms
3 pieces bay leaves
1 thumb-sized ginger (sliced)
1 medium-sized onion (sliced)
1 tablespoon peppercorns
2 cups of water
salt to taste
- Heat 5 to 6 cups of water in a pot. Add the ginger and the pata pieces. Cover the pan and let this boil for 10 minutes.
- Remove the pata from the pot and discard the liquid.
- Heat some oil on the same pot. Add the onions and garlic and then sauté for a few minutes. Add the pata pieces and stir a bit.
- Add the bay leaves, peppercorns, soy sauce and stir a bit. Let this cook for a minute.
- Add the water and cover the pan. Let it cook for 45 minutes or until the meat is tender.
- Add the brown sugar and banana blossoms. Stir a bit. Season with salt and pepper.
- Add the vinegar (do not stir). Let this simmer for 10 minutes.
- Transfer the paksiw na pata to a serving dish and serve with hot steaming rice. Enjoy!
Paksiw na Pata Recipe (TAGALOG)
- 1 kilo pork pata (harap)
- ¼ tasa ng toyo
- ½ tasa ng suka
- ½ tasa ng asukal na pula
- 1 bugkos ng banana blossoms
- 3 piraso ng bay leaves
- 1 thumb-sized luya (hiniwa)
- 1 sibuyas (hiniwa)
- 1 kutsara ng buong paminta
- 2 tasa ng tubig
- Magpainit ng 5 – 6 tasa ng tubig sa isang kaldero. Ilagay ang luya at ang mga pata. Takpan ang kaldero at pakuluan ito ng 10 minuto.
- Alisin ang mga pata at i-drain ang pinaglagaan.
- Magpainit ng konting mantika sa parehong kaldero. Ilagay ang sibuyas at bawang at igisa ng ilang minuto. Ilagay ang mga pata at igisa ng konti.
- Ilagay ang bay leaves, buong paminta at toyo. Haluin ng konti at hayaang maluto.
- Ilagay ang tubig at takpan ang kaldero. Hayaan itong maluto ng 45 minuto hanggang sa lumambot ang karne.
- Ilagay ang asukal na pula at banana blossoms. Haluin ng konti. Budburan ng asin at paminta.
- Ilagay ang suka (wag haluin). Hayaan itong maluto ng 10 minuto.
- Ilipat ang paksiw na pata sa serving dish at ihain kasama ng mainit na kanin. Enjoy!