Paksiw na pata is a Filipino dish made of pork hocks and banana blossoms stewed in vinegar and soy sauce. Melt-in-your-mouth tender and smothered in a sweet and savory sauce, it’s delicious with steamed rice!
Since pork is said to be a “lucky” dish to serve on New Year, I thought I’d update this paksiw na pata, first posted on the blog in 2013, and include it in our holiday series. If you’re looking for more ways to enjoy pork, check out my hamonado, guisantes, humba, menudo, and estofado recipes! They’re perfect for large parties and are sure to be hit with the crowd.
Paksiw is a Filipino style of cooking where meat, fish, or vegetables are stewed in vinegar and spices such as garlic, ginger, onions, and peppercorns.
In this pata version, pork hocks or knuckles are the type of cut used, and soy sauce is added for a savory flavor. Other key ingredients also give this patang paksiw its distinct taste. Brown sugar is stirred during the last few minutes of cooking for a touch of sweetness, along with dried banana blossoms for texture.
This braised pata dish is simple to prepare, albeit it takes a couple of hours to simmer to adequate tenderness. No time to tend the pot? You can make it in a slow cooker or a pressure cooker!
- Slow Cooker– takes longer, but it can cook unattended. Sear the meat in a pan on the stovetop and combine it with the rest of the ingredients in a crockpot. Cook on HIGH for about 4 to 6 hours or on LOW for about 6 to 8 hours. When the meat is tender, remove the lid and continue to cook for another 30 minutes or until the sauce is reduced. Or transfer the liquid into a saucepan and simmer on the stovetop until reduced.
- Pressure Cooker– cooks in half the time. Sear the meat in a pan on the stovetop or use the SAUTE feature of an Instant Pot and combine it with the rest of the ingredients in a pressure cooker. Pressure cook on HIGH for about 30 to 40 minutes, depending on the size of the hocks. Carefully remove the lid of the pressure cooker according to the manufacturer’s directions. Continue to simmer, without the lid, until the sauce is reduced as desired.
Serving suggestions
Serve this paksiw na pata for lunch or dinner as the main entree, with generous helpings of steamed rice as an excellent canvas for the delicious meat and sweet and savory sauce.
Storage and reheating instructions
- Like adobo, paksiw na pata keeps well for days due to the use of vinegar. Cool completely and store in a container with a tight-fitting lid. Refrigerate for up to 3 days or freeze for up to 2 months.
- Reheat in a saucepan over medium heat to 165 F.
