Recipe #14: PAKSIW NA PATA (Pork Stew in Vinegar)

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 (leg) 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

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One of the popular Filipino chicken dishes is the Chicken Afritada, probably next to Chicken Tinola.

Chicken Afritada is a saucy chicken stew with vegetables, such as potatoes and carrots. Onions are added last because we don’t want them to be overly cooked. The mild sweetness of onions and green peas combined with the savory flavor of the rest of the ingredients make Chicken Afritada a popular dish among Filipinos.


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Recipe #12: ADOBONG BABOY (Pork Adobo)

This is a very basic Adobong Baboy or Pork Adobo recipe. In contrast to my first Adobong Baboy recipe, this one has the usual thick sauce, although both are addictively delicious.

The great thing with adobo is that it has a longer shelf life especially if kept in the fridge. One of its main ingredients, vinegar, helps in semi-preserving the food which shuns spoilage.

Follow the recipe below in two easy steps!

Adobong Baboy - Pork Adobo recipe

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