Paksiw na Pata is a braised pork hock dish that is similar to Adobo. The main difference is the addition of dried banana blossoms or, in my case, dried lily flowers (because it is more readily available here).
Like Adobo, it has different versions. Some lean towards the sweeter side which calls for more brown sugar and some add more soy sauce for a saltier taste. How I cook it has just enough salty and sour taste with a hint of sweetness. The important thing is that the pork hock pieces are cooked tender, like almost fall-off-the bone tender.
Paksiw na Pata
- 1.5 to 2 kgs pork hocks sliced into 1-1.5” slices
- 1 whole head of garlic coarsely chopped
- 1/2 cup soy sauce
- 1/2 cup vinegar
- 4 pcs bay leaves
- 1.5 teaspoons whole peppercorns
- 1/4 teaspoons ground black pepper
- 2 Tablespoons brown sugar
- 2 to 2.5 cups water
- 50 grams dried Lily Flowers or dried banana blossoms
- Wash the pork hock slices thoroughly in cool running water and place in a large pan with a tight fitting lid. Wash and soak the dried lily flowers in warm water for about 5 minutes to rehydrate. Drain and discard the liquid.
- Add the rest of the ingredients except the soaked flowers.
- Stir well to combine, cover and bring to a boil on medium-high heat. Skim off the dark, foamy scum that rises to the top as it starts to boil. Replace the lid and simmer for 45 minutes or until meat is tender. After the first 30 minutes of cooking, stir the meat so all the pieces are submerged in the sauce.
- Add the soaked lily flowers and cook on medium for 5 minutes. Add more water (1/2 cup) if needed. Taste and adjust seasoning.
- If you want a thicker sauce, increase heat and continue cooking until the desired amount of liquid is left. Serve over rice or even between slices of pandesal.