Paksiw na Pata
Paksiw na pata is a Filipino dish of pork leg and banana blossoms slowly stewed on a sauce made out of soy sauce, vinegar and a bit of sugar. Paksiw for starters is one of the basic cooking methods in the Philippine cuisine where meats like pork and fish is stewed in vinegar. There are many dishes that uses this cooking method like Paksiw na isda which uses fish and vegetables like eggplant, Lechon Paksiw which uses left over whole pit roasted pork with its liver sauce and Humba the Visyayan version of this dish where fermented black beans is one of its main ingredients.
This food will not win on the healthiest category but trust me this is addictive, imagine that melting pork fat in this stew plus the collagen rich semi sweet savoury sauce, it’s like heaven in a spoon. I guess this will not please everyone or it might be an acquired taste for some others but for the common Filipinos the mere sight of this makes them drool instantaneously.
- In a wok heat up oil then brown pork leg on both sides, remove from wok then set aside.
- Add the garlic and sauté until golden brown and fragrant.
- Add the pork leg back in then pour water together with the soy sauce, half of the vinegar, peppercorn and dried bay leaves. Bring this to a boil then simmer in low heat for 1½ hours or until tender.
- Add the remaining vinegar, sugar and the banana blossoms then continue to simmer for 15 - 20 more minutes.
- Season with salt then serve.