Paksiw na pata is a pork leg cooked with soy sauce, vinegar and dried banana blossom or bulaklak ng saging. The recipe is enjoyable due to the sweet and sour taste of the sauce combined with the tenderness of the pork leg that almost separates from the bone after cooking. The banana blossom allows it to be well blended and makes the dish extraordinary. This recipe should be cooked on a low heat for more than an hour to make the Pata tender. However, when using a pressure cooker it takes only about 30 minutes.
[btn color=”orange” target=””]Ingredients:[/btn]
- 4-5 slices pork leg or pata ng baboy
- 1/2 cup bulaklak ng saging or dried banana blossom (soaked in water)
- 1 small onion sliced
- 3 cloves garlic chopped
- 2 bay leaves
- 1 tsp whole pepper corn
- 1/2 cup soy sauce
- 1/4 cup vinegar
- 1/2 cup brown sugar
- Salt to taste
- water enough to cover the meat
- Servings: 5
- Time: 1 hour 30 minutes
- Level: Easy
- Cuisine: Filipino
[btn color=”orange” target=””]Cooking Video:[/btn]
[btn color=”orange” target=””]Directions:[/btn]
- Place pork leg in a pot and add water (enough to cover the meat). Bring to a boil, strain, and discard water from first boil.
- Put the pata back into a pot and add enough water to cover it. Add the soy sauce, vinegar, pepper corn, sugar, salt, onion, and garlic.
- Simmer over low heat for at least 1 hour or, until pata, is tender and sauce is thickens. Using a Pressure cooker may require less time. Add water if necessary to prevent drying out.
- When meat is tender, add the banana blossom and bay leaves. Stir well, salt and pepper to taste. Simmer for a few minutes. Turn off heat.
- Serve hot with rice. Enjoy!