Paksiw na Pata ng Baboy

Paksiw na Pata ng Baboy
Paksiw na Pata ng Baboy. Pork leg is cooked in vinegar and soy sauce, it is basically similar to cooking adobo or humba except that dried banana blossoms are added. I want it sweet as well so a table spoon of sugar was also added.

Paksiw na Pata

Paksiw na Pata ng Baboy is best cook very tender, cooked till the meat start to peel off the bones and the skin texture is almost like gelatin. This dish is best eaten with piping hot rice.

Paksiw na Pata Recipe

Ingredients:

1 small piece pork pata
1/2 cup vinegar
1/3 cup soy sauce
1 head garlic,peeled, crushed
1 small packet dried banana blossoms
3-5 pieces bay leaf
1-2 tbsp. peppercorns
sugar
salt

Cooking procedure:

Ask the butcher to saw cut pata crosswise at 1 1/2” in thickness, Wash pork pata thoroughly and drain. Marinate the pork pata in the mixture of vinegar, soy sauce, and garlic for 30 minutes to 1 hour. In a sauce pan, put the marinated mixture, add in the peppercorns, bay leaf and enough water to cover the meat. Bring to a boil and simmer in low heat for 1 to 2 hours or until meat are tender and until the liquide has turned to an oily sauce. Remove all scum that rises to the surface. Watch the liquid level and add water as necessary. Pork skin should be soft like gelatin. Dring the final 2 to 3 minutes of cooking add in the banana blossom, season with salt and sugar to taste. Serve hot with a lot of rice.

See other related adobo recipe.

Adobong Manok sa Gata
Pork and Chicken Adobo, Adobong Puti
Adobong Baka
Chicken Adobo, Adobong Ilocano
Adobong Atay at Balunbalunan ng Manok
Humba, Adobong Visaya
Adobong Kambing
Pork and Chicken Adobo

9 comments:

Anonymous said...

Just like humba. looks so good!

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Leya Sun said...

I love all these food! Yum-O! I didnt know you were in Abu Dhabi. Do you have a filipino restaurant there? Im going to Abu Dhabi on October 11. If you dont have a restaurant, I think its about time! :-))))

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ut-man said...

Hi Leya Sun,
I wish I had but I did not have enough resources.

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Chowhound said...

Give me this and a gigantic platter of steaming white rice and I will be in hog heaven!!! My mom used to make this (she still does, but she can't unfortunately FedEx it to me), I haven't eaten it in 4 years but it is quite an experience and I'll always look forward into sinking my teeth into these. I wish I can find banana blossoms here, I've recently discovered patas in a Chinese-owned grocery store so I think I can make this. Beautiful photo ut-man! Thank you for sharing it.

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ut-man said...

I myself have also not eaten the dish for quite sometime, I hope you can find the banana blossoms otherwise you have to cook it without the blossoms. Thanks Chowhound.

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Anonymous said...

is banana blossom important in the dish?

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ut-man said...

It is but you can also cook the dish with out it.Try to find them on the Asian section of your favorite supermarket.

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Jade said...

oh I love this! But unfortunately cannot find any banana blossoms here as well. Is there something you can substitute with? thanks!

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Myra W said...

You can use dried lily blossoms instead of banana blossoms. Pictured on the dish are DLB. And if you have time, tie a loose knot on each one. My cooked this dish, when I was young. Now I cook it.

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