Paksiw na pata ng baboy

November 19, 2009 • Hello. I am currently out of the country and unable to respond to comments and e-mails. Rest assured, however, that future posts have been scheduled so new recipes will go live almost everyday during my absence. I'll be back soon with lots of stories and photos. Ciao for now! ~ Connie

Paksiw is a Filipino cooking method. With fish and seafood, paksiw means cooking with a sour base. The souring agent is usually vinegar or kamias. When cooking meat, paksiw means braising the meat in a mixture of soy sauce, sugar and vinegar. With paksiw na pata (pork leg with knuckles), a few sprigs of dried oregano and handful of bulaklak ng saging is added for flavor. Despite the name, bulaklak ng saging, or banana blossoms, do not come from the banana plant. They are dried lily buds. What is known in the west as banana blossoms is called puso ng saging (banana heart) locally.

Pork pata may be the front or hind leg. The front is preferred since it is meatier.

paksiw na pata ng baboy

Ingredients :

1 pork pata, chopped into 1″ slices
3/4 c. of strong native vinegar
3/4 c. of dark soy sauce
3/4 c. or more of tightly-packed brown sugar
1 whole garlic, pierced with a sharp pointed knife in several sections
2 whole onions, peeled
1 bay leaf
5-6 peppercorns
a handful of bulaklak ng saging
a few sprigs of dried oregano

Cooking procedure :

Wash the pork pata well and place in a casserole. Pour in just enough water to cover the meat. Add the rest of the ingredients. Slow cook for 11/2 to 2 hours or until very tender. The meat should literally fall off from the bones. Check the liquid once in a while; add about 1/2 to 3/4 c. of water if the mixture gets too dry during cooking.

Alternatively, pressure-cook for an hour. When pressure-cooking, reduce the amount of water to only about 11/2 cups.

Serving suggestion: Chill overnight. Carefully separate the meat from the bones and cut into 2″ chunks. Discard the bones, bulaklak ng saging, oregano and bay leaf. Reheat the meat with the sauce; add more soy sauce, vinegar or sugar, if necessary. Serve hot.

April 13, 2004  Print This Post   
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Comments

9 Responses to “Paksiw na pata ng baboy”
  1. joey says:
    January 23, 2008 at 3:21 am

    mas gusto ko to kesa dun sa pata tim…ewan ko ba.
    siguro dahil sa flavor at aroma ng bulaklak ng saging.

    Reply
  2. kayla says:
    September 8, 2008 at 12:11 pm

    i like it …. it was easy for me to follow how it was made. even my husband love it…it taste so good. thank you , just keep it simple that’s the secret.

    Reply
  3. Lucy says:
    January 21, 2009 at 11:07 pm

    hi connie.. am gonna make it tonight will see what will happen..will keep u posted..:))

    Reply
  4. Lucy says:
    January 22, 2009 at 2:00 am

    hhmmm twas good hehe…my husband likes it he said its almost the same as the humba lol. tnx..:))

    Reply

Trackbacks

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    May 13, 2009 at 11:11 pm

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  3. Potted herbs from Market! Market! | Miscellaneous | Home-cooking rocks! says:
    August 20, 2009 at 7:57 pm

    [...] the potted oregano. Oregano is an important ingredient in paksiw na pata and [...]

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  4. Oregano | Asian Pantry | Home-cooking rocks! says:
    August 24, 2009 at 7:31 pm

    [...] A month after we moved, we called in the anti-termite people and had the entire house and garden treated. The oregano, which had already been replanted along with the other herbs and spices, withered and died. Until I can replace it, I’m obliged to use dried oregano. I bought a bunch last night, along with some bulaklak ng saging, to cook paksiw na pata. [...]

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  5. Bulaklak ng saging (banana blossoms) | Asian Pantry | Home-cooking rocks! says:
    August 24, 2009 at 7:34 pm

    [...] oregano, bulaklak ng saging (banana blossoms) is one of the most important ingredients in cooking paksiw na pata ng baboy (pork knuckle stew). Bulaklak ng saging gives the dish a distinct aroma and flavor. But, how many [...]

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