Paksiw na Pata ng Baboy
Paksiw na Pata ng Baboy is best cook very tender, cooked till the meat start to peel off the bones and the skin texture is almost like gelatin. This dish is best eaten with piping hot rice.
Try our other Pork Paksiw recipes;
Paksiw na Pata Batangas Style
Paksiw na Lechon
Paksiw na Tokwa at Baboy
Paksiw na Pata Batangas Style
Paksiw na Lechon
Paksiw na Tokwa at Baboy
1 small piece pork pata
1/2 cup vinegar
1/3 cup soy sauce
1 head garlic,peeled, crushed
1 small packet dried banana blossoms
3-5 pieces bay leaf
1-2 tbsp. peppercorns
sugar
salt
Cooking procedure:
Ask the butcher to saw cut pata crosswise at 1 1/2” in thickness, Wash pork pata thoroughly and drain. Marinate the pork pata in the mixture of vinegar, soy sauce, and garlic for 30 minutes to 1 hour. In a sauce pan, put the marinated mixture, add in the peppercorns, bay leaf and enough water to cover the meat. Bring to a boil and simmer in low heat for 1 to 2 hours or until meat are tender and until the liquide has turned to an oily sauce. Remove all scum that rises to the surface. Watch the liquid level and add water as necessary. Pork skin should be soft like gelatin. Dring the final 2 to 3 minutes of cooking add in the banana blossom, season with salt and sugar to taste. Serve hot with a lot of rice.
Other Pork Adobo Recipes;
Pork Adobo with Garbanzos
Adobong Pork Chop
Pork Adobo with Coca Cola
Pork Adobo with Olives
Spicy Adobong Isaw, Dry and Spicy
Adobong Isaw, Adobong Bituka
Pork Adobo sa Pinakurat
Pork Adobo with Pineapple
Bohol Adobo?
Humba, Adobong Bisaya
Humba Pork Pata with Saba
Pork Humba with Pineapple
Pork and Mushroom Adobo
Ground Pork Adobo with Quail Eggs
Adobong Puti, No Soy Sauce Adobo
Adobong Baboy sa Gata, Pork Adobo in Coconut Milk
Pork Adobo with Chunky Chicken Liver Sauce
Tokwa't Baboy Adobo with Oyster Sauce
Batangas Adobong Dilaw
Adobong Batangas, Batangas Adobo
Adobo sa Asin, Adobong Baboy sa Asin
Just like humba. looks so good!
ReplyDeleteI love all these food! Yum-O! I didnt know you were in Abu Dhabi. Do you have a filipino restaurant there? Im going to Abu Dhabi on October 11. If you dont have a restaurant, I think its about time! :-))))
ReplyDeleteHi Leya Sun,
ReplyDeleteI wish I had but I did not have enough resources.
Give me this and a gigantic platter of steaming white rice and I will be in hog heaven!!! My mom used to make this (she still does, but she can't unfortunately FedEx it to me), I haven't eaten it in 4 years but it is quite an experience and I'll always look forward into sinking my teeth into these. I wish I can find banana blossoms here, I've recently discovered patas in a Chinese-owned grocery store so I think I can make this. Beautiful photo ut-man! Thank you for sharing it.
ReplyDeleteI myself have also not eaten the dish for quite sometime, I hope you can find the banana blossoms otherwise you have to cook it without the blossoms. Thanks Chowhound.
ReplyDeleteis banana blossom important in the dish?
ReplyDeleteIt is but you can also cook the dish with out it.Try to find them on the Asian section of your favorite supermarket.
ReplyDeleteoh I love this! But unfortunately cannot find any banana blossoms here as well. Is there something you can substitute with? thanks!
ReplyDeleteYou can use dried lily blossoms instead of banana blossoms. Pictured on the dish are DLB. And if you have time, tie a loose knot on each one. My cooked this dish, when I was young. Now I cook it.
ReplyDelete