Paksiw nga Pata (pork hocks) is almost like cooking adobo but at home it has hints of estofado.
No, it doesn't have fried saba or pineapples but it is sauce tends to be sweeter almost bordering on the taste of the latter.
Making pinaksiw nga pata is simple but tends to have a slow cooking time - to make the pork hocks tender, almost melt-in-the-mouth, so to speak.
It calls for stewing pork hocks in a concoction of water, vinegar, garlic, pepper, bay leaves, brown sugar, ginger and a little soy sauce.
No, it doesn't have fried saba or pineapples but it is sauce tends to be sweeter almost bordering on the taste of the latter.
Making pinaksiw nga pata is simple but tends to have a slow cooking time - to make the pork hocks tender, almost melt-in-the-mouth, so to speak.
It calls for stewing pork hocks in a concoction of water, vinegar, garlic, pepper, bay leaves, brown sugar, ginger and a little soy sauce.
When tender and the sauce seems to be "gelatinous" and sticky, just make a few tweaks on the final taste of the dish.
Adding banana blossoms completes the dish. Extra rice, please!
Click for the FULL RECIPE >>> PAKSIW NGA PATA
Click for the FULL RECIPE >>> PAKSIW NGA PATA