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From @Panlasang Pinoy

Paksiw na Pata

1 hr 35 min · Serves 4

1 hr 35total
15 minhands on
16steps
4servings

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Ingredients

For the dried banana blossoms

  • 30 g dried banana blossoms
  • Warm water, for soaking

For the pork prep

  • 1 kg pork pata (pork leg/hock), cut into serving pieces
  • 1 bundle lemongrass (tanglad), tied into a knot
  • Hot water, enough to cover the pork

For the braise

  • 2 tbsp cooking oil
  • 1 head garlic, minced
  • 1 medium red onion, chopped
  • 3 tbsp soy sauce
  • 1/2 cup lemon-lime soda (Sprite or 7Up, optional)
  • Water, enough to submerge pork
  • 3-4 dried bay leaves
  • 1 tsp whole black peppercorns
  • 1/4 cup cane vinegar
  • 2 tbsp brown sugar
  • 1/2 tsp beef broth powder (optional)

Method

For the dried banana blossoms

  1. Wash the dried banana blossoms thoroughly, then soak in warm water for 5 minutes.

    Then 5 min of waiting

  2. Drain the banana blossoms using a fine strainer and set aside.

For the pork prep

  1. Place the pork pata and bundled lemongrass into a large pot and pour over enough hot water to cover.

  2. Boil for 10–15 minutes to remove impurities and scum.

    Then 15 min of waiting

  3. Drain the pork pata thoroughly and discard the cooking water and lemongrass.

For the braise

  1. Heat cooking oil in a large pan over medium heat, then saute the minced garlic until slightly browned, 1–2 minutes.

  2. Add the chopped onion and saute until softened, 1–2 minutes.

  3. Add the drained pork pata and sear for 1 minute per side until lightly browned.

  4. Pour in the soy sauce, lemon-lime soda, and enough water to fully submerge the pork.

  5. Cover the pan and bring to a boil for 5 minutes.

    Then 5 min of waiting

  6. Add the bay leaves and whole black peppercorns.

  7. Reduce the heat to low, cover, and simmer until the pork is tender, about 45–60 minutes.

    Then 45 min of waiting

  8. Pour in the vinegar and allow it to come to a full boil without stirring, about 2–3 minutes.

  9. Add the brown sugar, beef broth powder, and prepared banana blossoms.

  10. Continue cooking over medium heat until the sauce reduces by half and thickens, about 5 minutes.

    Then 5 min of waiting

  11. Transfer the Paksiw na Pata to a serving plate and serve warm with steamed rice.

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