Paksiw na Pata: Sweet and Sour Pork Hock Stew
Paksiw na pata is pork hock simmered in vinegar and soy sauce with banana blossoms or saba, resulting in a sweet-sour sticky stew. It improves after a night in the fridge.
About Paksiw na Pata
Paksiw na pata is pork hock simmered in vinegar, soy sauce and sugar with garlic and bay leaves until tender and sticky. Some versions add saba bananas or dried banana blossoms. It is a sweet-sour stew that keeps well and is a classic leftover-friendly dish.
Paksiw na pata is a sweet-sour pork stew that is a favorite for leftovers. The vinegar acts as a preservative and tenderizer, and the dish improves after a night in the refrigerator. The sauce becomes glossy from the collagen in the hock.
Ingredient notes
- Pork hock (pata): rich in collagen and flavor.
- Cane vinegar: the tangy base.
- Soy sauce and brown sugar: the sweet-salty balance.
- Saba bananas or dried banana blossoms: optional additions.
Tips for the best Paksiw na Pata
- Boil the vinegar first. Do not stir.
- Simmer low and slow. Until tender.
- Skim fat. For a cleaner sauce.
What to serve with Paksiw na Pata
Serve with steamed rice and a simple vegetable.
Variations and substitutions
- With bananas: add saba.
- Less sweet: reduce sugar.
- Pata tim: see Pata Tim.
- Pressure cooker: 45 minutes.
Storing and reheating
Refrigerate for up to 5 days; the flavor deepens. Reheat gently with a little water.
Frequently asked questions
Why is it sour?
The vinegar; adjust with sugar.
Why is my paksiw too sour?
Add sugar or a splash of water and simmer longer.
Can I use pork belly?
Yes, with a shorter cooking time.
More Filipino recipes you might like
Tortang Giniling, Ilonggo's Pork Pochero and Pork Binagoongan.
