Paksiw na Pata (Braised Pork Shanks in Soy Sauce and Vinegar)

As I’ve mentioned in my post, there are a few ways of preparing the popular filipino pork adobo. Some recipe variations simply call for all ingredients to be combined in a deep pot and then simmered over low heat until meat is fork-tender. My method, or least the method I have grown up with, starts with marinating and searing the meat over high heat before all ingredients are thrown together to simmer until desired tenderness and consistency of sauce is attained. This method of cooking is called braising, a technique particularly useful for tougher cuts of meat such as shanks, rumps or roasts. This process is an effective way to seal flavor, to add color and to turn chewy strands of meat to meltingly-tender morsels. Braising liquids are usually stock, water, wine or a combination of these. For the paksiw na pata, the choice liquid for braising is a salty-sour mixture of soy sauce, vinegar and water.

From their list of ingredients, you can very well see that paksiw na pata is basically a pork adobo reincarnate. The only difference between the two dishes is the addition of sugar and dried blossom leaves to the former.

 

Makes 8 Servings

Ingredients

1 whole pork shank (around 3 lbs)
2 cups vinegar
1 cup soy sauce
1 large onion, sliced
1 head garlic, minced
1/4 tsp peppercorn, crushed or 1/6 tsp ground black pepper
6 to 7 cups water
2 to 3 pieces bay leaf
1/2 cup banana blossoms (dried lily buds)
1/4 cup brown sugar
vegetable oil

Procedure

In a heavy-bottomed pot, heat oil. Over high heat, saute garlic and onions until aromatic. Lightly brown all sides of pork shank. Add in bay leaves and crushed peppercorn.

Pour in vinegar and allow to boil for around 1 to 2 minutes. Lower heat to medium-high and simmer uncovered for around 4 to 5 minutes.

Pour in soy sauce and water. Continue to simmer uncovered for around 10 to 15 minutes, removing and discarding scum that accumulates on top.

Cover pot and lower heat to low. Simmer for around 1 1/2 to 2 hours or until meat is fork-tender and is falling off bone.

Stir in banana blossoms and cook until soft. Stir in sugar. Continue to simmer until liquid is reduced as desired.

Serve hot with steamed rice.

 

Truly Pinoy Recipes in The CookMobile Archive:

Sinigang Big Head Carp (Carp Fish in Tamarind Broth)

 

 

 

Bistek ( Filipino-Style Beef Steak)

More Good Food!

• Filipino BBQ Pork-on-a-Stick
• Giniling na Baboy
• Pork Asado (Braised Pork Loin in Tomato-Pineapple Sauce)
• Adobong Sitaw
• Binagoongan Baboy (Pork in Shrimp Paste)
• Pork Tocino
• Sinigang na Buntot ng Baboy (Pig’s Tail in Tamarind Broth)
• Crispy Pork Sisig
• Lechon Kawali
• Pork Menudo