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 minutesmins
Cook Time2 hourshrs
Total Time2 hourshrs10 minutesmins
Course: Main Entree
Cuisine: Filipino
Servings: 4Servings
Calories: 701kcal
Author: Lalaine Manalo
Ingredients
1tablespooncanola oil
1onion, peeled and sliced
4clovesgarlic, peeled and minced
2poundspork shanks or hocks, cut 2-inch thick
2bay leaves
¼teaspoonpeppercorns, cracked
1cupvinegar
½cupsoy sauce
2cupswater
¼cupbrown sugar
½cupdried banana blossoms (lily buds)
salt to taste
US Customary - Metric
Instructions
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 ½ to 2 hours or until meat starts to fall off the bone, adding more water in ½ 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.
Video
Notes
Allow the vinegar to boil, uncovered and without stirring, for a few minutes to cook off the strong acid taste.