Paksiw na Pata in the Philippines, sweet sour pork hock stew has a complex flavor emanating from the seasonings and spices. Paksiw is a Filipino cooking method. With fish and seafood, paksiw means cooking with a sour base. The souring agent is usually vinegar or kamias. A litte twist of sweetness also has been added to its flavor given by the saging na saba.
Paksiw na Pata with Saba Recipe
- 500 g pork pata
- 4 pcs fried saba bananas, cut into 2 parts
- 1 bunch dried banana blossoms
- 1/4 cup vinegar
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 1 tbsp peppercorn
- 1 pc bay leaf
- 2 cups water
- 1 tbsp patis (for dipping)
- Place all the ingredients except saba bananas) in a pressure cooker.
- Apply heat and simmer over low heat for 30 minutes.
- Add- in the fried saba bananas.
- Continue cooking, uncovered, until the sauce has reduced to desired consistency.
- Remove from heat and transfer to a serving bowl.
- Serve with patis and steamed white rice. Enjoy!
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