Paksiw na pata is a traditional Filipino dish. Generally the term "paksiw" refers to a food that is cooked with garlic and vinegar, but many versions of paksiw na pata also include fish or soy sauce which add flavor and color. The cooking time exceeds two hours, but the result is definitely worth the wait.
Ingrediants
Classic Recipe
- 1.5 kg pork shanks (cut into pieces about 4 cm in size)
- 60-75 ml of seed oil
- 8-10 cloves of garlic, minced
- 480 ml of water
- 120 ml of vinegar
- 120 ml of soy sauce
- 1 tablespoon of peppercorns
- 4-5 bay leaves
- 50 g of brown sugar
- 100 g of dried banana flowers
- 1 tablespoon of salt
For 4-6 people
Recipe from Batangas Province
- 1.5 kg pork shanks (cut into pieces about 4 cm in size)
- 1 head of garlic, cut in half crosswise
- 3 tablespoons of peppercorns
- 3 bay leaves
- 3 green chillies
- 120 ml of cane vinegar
- 2 medium red onions, peeled and quartered
- Fish sauce
For 5-6 people
Steps
Method 1 of 2: Classic Paksiw Na Pata Recipe
Step 1. Sauté the pork fat in oil over medium heat until golden brown
Heat 4-5 tablespoons (60-75 ml) of seed oil in the wok, then add the pork shanks cut into pieces about 4 cm in size. Brown the pieces of meat until they are evenly golden.
- Turn the pieces of meat using a pair of metal kitchen tongs to get even browning.
- If you don't have a wok, you can use a thick-bottomed saucepan.
Step 2. Transfer the pieces of meat to a plate and set aside
Do not throw away the cooking oil. Remove the pieces of meat from the wok with the kitchen tongs and place them on a plate.
It is not necessary to drain the shins of the fat, just remove them from the pot and set them aside to make room for the garlic
Step 3. Fry the garlic in the wok over medium heat until it releases its scent
Finely chop 8-10 peeled garlic cloves and put them in the wok. Fry them in oil over medium heat, stirring them often with a wooden spatula, until they release their fragrance. It will only take a few minutes.
If you prefer, you can prepare a mince with 4 or 5 cloves of garlic and a medium-sized onion
Step 4. Add the meat, water, soy sauce and half a dose of vinegar
Return the pork shanks to the wok, then add 480ml of water, 120ml of soy sauce and 60ml of vinegar.
For a more acrid taste, you can use 120 ml of vinegar. If so, you will need to add another 120ml later
Step 5. Add bay leaves and peppercorns
The recommended amount is 1 tablespoon of pepper and 4-5 bay leaves, but you can make slight adjustments to suit your personal tastes.
Step 6. Bring the stew to a boil, then reduce the heat and let it simmer for an hour and a half or 2
The pork must begin to soften. Be careful not to overcook it because another 15-20 minutes of cooking will follow.
If you want, you can transfer all the stew ingredients to the pressure cooker and cook them for about 30 minutes or until the pork has softened
Step 7. Add the remaining vinegar, sugar and banana flowers
Pour the remaining 60 ml of vinegar, 50 g of brown sugar and 100 g of dried banana flowers into the pot.
- If you can't find banana flowers, you can use lily buds (a traditional ingredient in Chinese cuisine).
- For a more intense taste, use 120ml of vinegar.
Step 8. Let the stew simmer for another 15-20 minutes
Keep the heat low and let it cook until the meat is perfectly soft. It will take about 15-20 minutes.
If you have chosen to use the pressure cooker, return the stew to the wok and let it simmer for 15-20 minutes on a low heat
Step 9. Salt the stew and serve it with the steamed rice
Add a tablespoon of salt and then taste the stew and, if necessary, correct it according to your tastes. Serve hot with the steamed rice.
Transfer any leftovers to an airtight container and store them in the refrigerator
Method 2 of 2: Batangas Province Paksiw na Pata recipe
Step 1. Put the pork shanks in a saucepan and cover them with water
Cut them into pieces about 4 cm in size, put them in a large pot with a thick bottom and submerge them with water.
Adjust the amount of water according to the size of the pot. In general 500-700ml should suffice
Step 2. Bring the water to a boil, then reduce the heat and let the meat simmer for 5 minutes
Heat the water over high heat until it boils. At that point, reduce the heat and let the shanks cook for another 5 minutes. Don't worry if the meat isn't fully cooked when you're done.
Step 3. Drain the meat and clean the pot
Remove the shanks from the water using kitchen tongs and arrange them on a plate. Throw away the cooking water and wash the pot to remove any fat particles released from the meat.
- If you prefer, you can drain the meat by pouring it into a colander and then put it on a plate.
- There is no need to store the cooking water.
Step 4. Return the meat to the pot, then add the garlic, peppercorns, and bay leaves
Return the shanks to the clean pot. Cut a head of garlic in half horizontally, then put it in the pot along with 3 tablespoons of peppercorns and 3 bay leaves. At this point, add enough water to completely cover all the ingredients (you will probably need about half a liter).
Do not peel the garlic cloves, otherwise they will detach from each other
Step 5. Cover the meat with water and let it simmer for 45 minutes
Bring the water to a boil over high heat, then reduce the heat and let it simmer slowly. The stew must cook for 45 minutes. Check the water level every 10-15 minutes and top up if necessary to keep it stable.
- The pork shanks must remain submerged while cooking. If the water level drops and they remain uncovered, add more.
- The amount of water needed depends on the rate at which it evaporates. Add only what is needed to ensure that the meat is totally immersed in the cooking liquid.
Step 6. Add the green chillies, vinegar, onion and fish sauce
Enrich the flavor of the stew with 3 green chillies, 120ml vinegar, 2 medium-sized red onions (peeled and quartered) and a small amount of fish sauce.
You can dose the fish sauce according to your personal tastes. When in doubt, one tablespoon (15ml) should be sufficient
Step 7. Let the stew cook for another 30 minutes
If after adding the last few ingredients, the water has stopped boiling, raise the heat to bring it back to a boil. Afterward, reduce the heat again and let the stew simmer. The pork should simmer slowly for another 30 minutes or until softened.
This time there is no need to add more water or vinegar
Step 8. Accompany the stew with steamed rice
When cooked, transfer it to a serving dish and serve accompanied by steamed rice.
If the stew is left over, transfer it to an airtight container and store it in the refrigerator. Make sure you eat it within 2-3 days
Advice
- It is not necessary to respect the doses precisely, you can modify the quantity of some ingredients according to your personal tastes.
- If necessary, if you don't have fish sauce, you can replace it with soy sauce.
