Paksiw na Pata ( Braised Pork Hocks)
April 22, 2014
This is my first time to blog using my Iphone and Ipad alternately. The LCD of my laptop cracked after it fell on the floor. Well, if there's a will, there's a way. I have many recipes to share with you. One of those is Paksiw na Pata. Many of you may be familiar with this, but let's cook it anyway "wink'
Pata or Pork Hocks can be cooked in a lot of ways. Paksiw na Pata is similar to adobo but has banana blossoms as one of its ingredients. The pork, though, has to be cooked and tenderized to achieve that fall off the bones goodness. Remember though that braising meat requires patience. The pork hocks should be braised in medium fire. Why? The higher the temperature, the tougher the meat becomes. Better to prepare early and cook hours before eating time. If you have a pressure cooker, good!
PAKSIW na PATA
Ingredients:
Let me know, make a comment, suggestion and feedback. I'll appreciate it, Until next time!
You may follow me at Twitter @pink_jewels12, Instagram and Pinterest.
This is my first time to blog using my Iphone and Ipad alternately. The LCD of my laptop cracked after it fell on the floor. Well, if there's a will, there's a way. I have many recipes to share with you. One of those is Paksiw na Pata. Many of you may be familiar with this, but let's cook it anyway "wink'
Pata or Pork Hocks can be cooked in a lot of ways. Paksiw na Pata is similar to adobo but has banana blossoms as one of its ingredients. The pork, though, has to be cooked and tenderized to achieve that fall off the bones goodness. Remember though that braising meat requires patience. The pork hocks should be braised in medium fire. Why? The higher the temperature, the tougher the meat becomes. Better to prepare early and cook hours before eating time. If you have a pressure cooker, good!
PAKSIW na PATA
Ingredients:
- 1 1/2 kilo Pata (hocks) chopped to desired thickness
- 2 cups water
- 1 cup vinegar
- 1/2 cup soy sauce
- 3/4 cup sugar
- 1 medium onion, quartered
- 1 tsp peppercorns
- 1 tsp fish sauce
- 3-4 pieces laurel leaves
- 1 cup banana blossoms (bulaklak ng saging)
- Salt, pepper, Msg
How to cook:
The taste is a combination of sweet and sour because of the sugar and vinegar. Please do try it!- Combine the ingredients in a pan (except for the banana blossoms)
- Cover and allow meat to tenderize. About 1 1/2 - 2 hours. Braise meat in medium fire and steady boiling and cooking. The higher the temperature, the tougher the meat.
- Keep checking if the pork is tender enough. If sauce has evaporated, add more water and check the taste for seasonings.
- Simmer.
- Add the banana blossoms.
- If pork is already cooked and tender enough to eat, cooking is done! Oh, check the sauce also.
- Transfer to a serving dish and serve with rice and ice-cold drinks
Another easy to cook yet delicious . The sauce is thick and has caramelized. Oh, a tip from my KP friend, Jo Ann, try also adding saging na saba. Goes well with the dish ummm more flavor! Thanks, Jo Ann!
Let me know, make a comment, suggestion and feedback. I'll appreciate it, Until next time!
You may follow me at Twitter @pink_jewels12, Instagram and Pinterest.
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