paksiw na pata ng baboy

August 27, 2008


thank goodness i’ve outgrown my fondness for this dish or my cholesterol levels would have shot up to the roof. it used to be that paksiw na pata ng baboy was up there in my list. up in the a-list. but i guess there are dishes you outgrew and there are dishes that simply outlasts all the others in that a-list.

paksiw na pata ng baboy is a fairly easy dish to prepare. there are no prep time. no cutting, no slicing. all you have to do is lump all the ingredients (except for the dried banana blossoms) together in one stewing pot (enamel pot, iron pot, aluminum pot, etc.) and let it cook by itself, covered and in low heat, for an hour and a half. by which time you add in the dried banana blossoms, cover it up again and let it simmer for another ten minutes. game over. (actually, season the pata with salt and set aside for 30 minutes after which you add it to the 4 cups of boiling water. add vinegar and all the other ingredients without stirring. cover it up and lower the heat and let it simmer).

usually served with kilawin sa labanos with strips of pork liempo and pork liver and plain rice.


1 kilo pata ng baboy (front leg)
4 cups water
3/4 cups dried banana blossoms or otherwise known as dried lily buds
1/2 cup silver swan vinegar (4.5% acidity)
5 tablespoons (or 1/3 cup) brown sugar
1/4 cup soy sauce
1 1/2 tablespoon minced garlic
1 teaspoon black whole peppers
2 pork cubes (optional)

by way of decoration, try tying knots on the dried banana blossoms.
you can add more brown sugar or lessen it whichever is your preference.



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