Recipe #14: PAKSIW NA PATA

July 5th, 2008 § 19 comments

Paksiw na Pata

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


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:

  1. 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.
  2. Lower down the heat when it starts boiling. Simmer for about 10 minutes more before stirring. Cook meat until tender.
  3. Taste to check if it needs more salt, sugar, pepper, etc. Add the banana blossoms. Simmer for another 5-10 minutes.
  4. Serve with rice.


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§ 19 Responses to Recipe #14: PAKSIW NA PATA"

  • wanne says:

    grabe sa dami ng suka..2 cuos hello

    • GJ Coleco says:

      Hi Wanne! Thanks for the comment. It’s for a kilo of meat, hence the amount of vinegar. Unlike baking, cooking is not absolute, which means the ingredients can be adjusted depending on your taste. :-)

  • Joy says:

    Thank you so much for this recipe! My hubby and I love it.

  • dewone says:

    I’m getting married soon… Your page is a big help… Thanks poh!!!

  • Juliet Manuel says:

    Your page saved my day today. I am cooking paksiw na pata and I just realized there’s something missing. I suddenly thought of searching the net and presto. My Paksiw is perfect.
    Thank you…

  • Jhun Dava says:

    i used to cook paksiw na pata but its been a long time since i lst cooked this kind of dish so i forgot some ingredients . thanks for this feature.

  • ainako says:

    Tried this recipe for dinner tonight & hubby liked it. Thanks an easy-to-make but yummy recipe.a great addition to my very limited recipes :)

  • Totoy Badiola says:

    No vinegar?!! Paksiw manot have not contain toyo (influence from Chinese cuisine) but vinegar or any kind of acid is a must. Otherwise, it can’t be called paksiw.

    • GJ Coleco says:

      You are absolutely right. It was a mistake on my part. I updated this post a couple of months ago, and I think I unintentionally deleted vinegar from the list. Thanks for pointing that out. :-)

  • Totoy Badiola says:

    No vinegar??! The toyo was included later in what we can call modern paksiw. However during my lola’s lola time, vinegar was already in the recipe.

  • GJ Coleco says:

    @Anonymous, April 24 — Oh, yes! You can also use regular pork cuts. My lola did that all the time too especially since we had to cut down on the fat for health reason. Great to know you liked it! :-)

  • GJ Coleco says:

    @Anonumous, March 7 – YAY! Success! Yes please try the other recipes!

  • Anonymous says:

    i haave had the ingredients for days now except that i did not want the pata but just plain pork (ala stew cut). so i was mustering some courage to start cooking the pata i remembered from my bai (lola) – but since i forgot the procedure i surfed for the recipe and voila! effortless but the taste i tell you is so good. good i got it right first time cooking :-)

  • Anonymous says:

    Hi. I found your blog when I googled for pata recipes for a last minute dish I had to whip out for visitors. I should say that this is one of the better ones I came across. And to think that I had only had a 1.5 hour head start! Looking forward to trying out your other recipes.

  • Guillermo Jose says:

    thanks you guys. i really appreciate it. it feels good to know that you like the dishes. cooking session next time! ;-)

  • Anonymous says:

    i just cooked paksiw na pata for the first time today…and my children love it too. very delicious!

  • Mai da Paypay says:

    hi! i got here through topblogs. i also cook easy meals at home for my husband but most of my recipes are not very filipino, and he's been egging me to cook pinoy food since God knows when.anyway, i enjoyed your Lola Liling's recipes and hope you don't mind that one of these days, am gonna give one of them a try and rate it! :-)

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