This is another favorite of mine. I remember when I was younger, I always requested my lola to prepare Paksiw na Pata or Pork Stew in Vinegar every Sunday morning for lunch. Like its cousin Adobo, its base ingredient is vinegar. It is very easy to prepare. Just dump everything in and it will do its own magic.
Pork pata may take some time to cook. Turning the gas up will not make it cook faster! Simmering the pata, or any kind of meat for that matter, over low heat will make it more tender. In addition, just like what my lola‘s advice, adding a metal spoon and fork in the broth while it’s simmering may also help in making the meat tender. But trust me, it pays to be patient!
Also, some people like it sweet, some like it sour. Personally, I like it sour just like my lola‘s Paksiw na Pata. If you like it sour, remove the sugar from the list of ingredients; if you like it sweet, then don’t. In short, it’s all up to you.
Anyway, here’s the recipe for Paksiw na Pata:
Paksiw na Pata
You will need:
- 1 kilo pork pata (pork legs), cut into serving sizes
- 3 cups water
- 1/4 cup soy sauce
- 1 tbsp fish sauce (patis)
- 2 cups vinegar
- 1 head garlic, crushed and peeled
- 2 bayleaves (laurel)
- 1 tspn black peppercorns
- 1 pork bouillon cube
- 1 tbsp sugar
- a dash salt, pepper, and MSG (vetsin)
- 1/2 cup banana blossoms (bulaklak ng saging)
How to prepare:
- Place the pork in a large saucepan. Add all the ingredients except the banana blossoms. Cover with a lid. Bring it to a boil. DO NOT STIR.
- Lower down the heat when it starts boiling. Simmer for about 10 minutes more before stirring. Cook meat until tender.
- Taste to check if it needs more salt, sugar, pepper, etc. Add the banana blossoms. Simmer for another 5-10 minutes.
- Serve with rice.