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.

Ingredients:

• 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

Directions:

•  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.

Bangus Pinangat sa sampalok

Bangus Pinangat sa Sampalok

(Soured Milkfish in Tamarind fruit)

 Fresh baby milkfish or tilapia is usually cooked with green tamarind fruit. Generally fresh baby bangus is cooked as is with its innards and scales on that add to the taste of pinangat.

Ingredients :

• 1 kilo baby milkfish (bangus), scaled (option)
• 2 cup green tamarind fruits
• 1 small onion, chopped
• 1 thumb size ginger, sliced1/2 tsp.
•  cracked pepper
• 2-4 pieces green long chili (siling pampaksiw)
• salt to taste

Directions :

• Put the green tamarind fruits  , ginger and onion at the bottom of a pot.
• Arrange the milkfish, add enough water to cover fish,
• Season with salt and add cracked pepper.
• Add  green chili on top. Cover and simmer at low heat for 15 to 20  minutes or until most of the liquid have evaporated.

Cooking Tips :

1. Sinigang sampalok mix can be used for green tamarind fruit. 
2. Fish sauce can be added for an added taste. 

VIDEO NOT AVAILABLE