Paksiw na Pata – Braised Pork Hocks

“Paksiw” is a Filipino cooking method of braising meat or fish in some sort of a sour broth. Usually with “meat paksiw” soy sauce is added and vinegar is the souring agent of choice.

Among all the paksiws there are Paksiw na Pata would have to be my favourite. It’s shockingly easy to make but don’t cook it too often as your “bad” cholesterol levels will probably shoot up quite literally. It is extremely high in fat but that should not put you off. If you choose your hocks well there should be lots of lean meat to be had as well. Connoisseurs recommend the front legs.

What makes this paksiw unique is the combination of dried banana blossoms (or lily flowers) and bay leaves that give this dish a distinct flavour.

Paksiw na Pata is best cooked over low fire for at least 2 hours. I don’t recommend using a pressure cooker as you need this dish to “age” properly rather force it. It is best eaten the day after it has been cooked when all the flavours have seeped into the meat.

Paksiw na Pata ala Kidpawan

2 pork hocks
1 cup vinegar
½ cup soy sauce
½ cup brown sugar
6-10 whole garlic cloves
2 bay leaves
2 tablespoons peppercorn slightly crushed
1 cup dried banana blossoms or lily flowers soaked in hot water
1 cup pineapple pieces
Water

1. Combine all the ingredients together (except the water) in one big pot.
2. Add just enough water to cover the hocks.
3. Bring to a boil then reduce to low to medium hit and braise for 2 hours. Skim off the muck that forms on top.
4. If you want to reduce the sauce further after two hours of cooking I recommend you remove the hocks first. This will keep your hocks intact. Return the hocks to the cooking liquid when it reaches your desired amount.
5. Serve with steaming hot rice.