Preparation Time: 10 minutes
Cooking Time: 1 Hour 30 minutes
- 4-5 pieces Ham Hocks or Pata, cut 2 inches thick
- 1 pounds pork shoulder, cut into 2 inch cubes
- 1/3 cup vinegar
- 1/4 cup soy sauce
- 4 cloves garlic, minced
- 1/4 cup dried banana blossoms(Bulaklak ng Saging)
- 2 pcs. bayleaf(Laurel leaf)
- 1/2 teaspoon oregano flakes
- 1/4 cup brown sugar
- 5-6 cups of water
- 3 tablespoons cooking oil
- 1 medium onion, chopped
- salt and pepper
- Mix the following together in a bowl : vinegar, soy sauce, bay leaf, oregano flakes and brown sugar. Set aside.
- Sprinkle salt and pepper on the meat. Heat the oil and sear or brown the meat in batches. Separate the Pata from the pork shoulder. Set aside.
- In the same pot, saute the garlic and onion, then add the mixture from Step 1 and bring to a boil. Do not stir.
- Put in the seared Pata (without the pork shoulder.)
- Add enough water to cover the meat, then simmer for half an hour.
- Put in the seared pork shoulder. Add more water if necessary and simmer for another half hour or until the meats are tender.
- Season with salt and pepper and finish off by adding the banana blossoms.
- Serve with rice.
If you want an authentic Paksiw na Pata, leave out the pork shoulder.
Just like Adobo, the mixture of vinegar and soy sauce is not stirred so the vinegar gets cooked well and will not taste too tangy.