Filipino
Paksiw na pata
Pork hock braised in vinegar and soy
Pork hock braised slowly in vinegar, soy sauce and sugar with dried banana blossoms until meltingly soft.
- Serves 6
- Prep 15 min
- Cook 2 h
- Total 2 h 15 min
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Ingredients
9 items · serves 6- 1.5 kg pork hock (pata), cut into pieces
- 180 ml cane vinegar (suka)
- 120 ml soy sauce (toyo)
- 1 head garlic, crushed
- 100 g brown sugar
- 30 g dried banana blossoms (bulaklak ng saging), soaked
- 3 dried bay leaves (laurel)
- 1 tsp whole black peppercorns (pamintang buo)
- 1 tbsp cooking oil
Contains: soy, wheat. Check product labels: brands differ.
Steps
6 steps- 1Heat the oil in a heavy pot and fry the garlic until fragrant.
- 2Add the pork, soy sauce, vinegar, bay leaves, peppercorns and about a litre of water.
- 3Bring to a boil and let it bubble uncovered for five minutes without stirring.
- 4Cover and simmer for one and a half to two hours, until the pork is very tender, adding water as needed.
- 5Squeeze the soaked banana blossoms dry, tie each in a knot, and add them with the sugar.
- 6Simmer uncovered for about fifteen minutes, until the sauce is thick and glossy, and serve with steamed rice.