Tuesday, 17 April 2012

Paksiw na Pata

Paksiw na Pata
( Braised Pork Shank )

A pork leg or hock cooked in soy sauce, vinegar and dried dried lily or dried
 banana blossom (Bulaklak Ng Saging). The recipe is flavorfull due to the sweet and
 thesourness of vinegar, soya sauce and the dried lily which added flavor.

  • 1 lbs pork hock or legs
  • 1/3 cups soya sauce
  • 1/3 cup vinegar
  • 1 cup of dried banana blossoms or dried lily buds.
  • 1/2 dried oregano
  • 6-8 cups water
  • 1/3 cups brown  sugar
  • 1/2 head garlic, crushed
  • 1/2 tsp peppercorn
  • 2 pcs.laurel leaves
  • salt to taste
  •  In a casserole, pour in water enough to cover the meat and put the slices of pork hock , cover and  let it boil for 1 hour or until tender.
  •  Add dried lily, soya sauce vinegar dried oregano, peppercorn, bayleaves.sugar and salt.
  • Reduce heat to medium-low, allow the stew to simmer, stirring occasionally until  liquid has thickened and the meat pulls easily from the bones.
Cooking tips :

  1. Your can add the vinegar, soya sauce, bay leaves, peppercorn and garlic in tenderizing the meat.
  2. Pork pata may be the front or hind leg. The front is preferred since it is meatier.
  3. Just like adobo, vinegar is not stirred so the vinegar gets cooked well and will not taste tangy.
  4. Use preasure cooker for faster cooking.

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