Paksiw na pata ng baboy

Paksiw na pata ng baboy

Paksiw is a Filipino cooking method. With fish and seafood, paksiw means cooking with a sour base. The souring agent is usually vinegar or kamias. When cooking meat, paksiw means braising the meat in a mixture of soy sauce, sugar and vinegar. With paksiw na pata (pork leg with knuckles), a few sprigs of dried oregano and handful of bulaklak ng saging is added for flavor. Despite the name, bulaklak ng saging, or banana blossoms, do not come from the banana plant. They are dried lily buds. What is known in the west as banana blossoms is called puso ng saging (banana heart) locally.

Pork pata may be the front or hind leg. The front is preferred since it is meatier. paksiw na pata ng baboy

Ingredients :

1 pork pata, chopped into 1″ slices
3/4 c. of strong native vinegar
3/4 c. of dark soy sauce
3/4 c. or more of tightly-packed brown sugar
1 whole garlic, pierced with a sharp pointed knife in several sections
2 whole onions, peeled
1 bay leaf
5-6 peppercorns
a handful of bulaklak ng saging
a few sprigs of dried oregano

Cooking procedure :

Wash the pork pata well and place in a casserole. Pour in just enough water to cover the meat. Add the rest of the ingredients. Slow cook for 11/2 to 2 hours or until very tender. The meat should literally fall off from the bones. Check the liquid once in a while; add about 1/2 to 3/4 c. of water if the mixture gets too dry during cooking.

Alternatively, pressure-cook for an hour. When pressure-cooking, reduce the amount of water to only about 11/2 cups.

Serving suggestion: Chill overnight. Carefully separate the meat from the bones and cut into 2″ chunks. Discard the bones, bulaklak ng saging, oregano and bay leaf. Reheat the meat with the sauce; add more soy sauce, vinegar or sugar, if necessary. Serve hot.

Connie Veneracion

Hello, my name is Connie Veneracion. I cook, I shoot, I write. But I don't do the laundry. I don't like housekeeping very much either... (more about me)

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16 Responses

  1. joey says:

    mas gusto ko to kesa dun sa pata tim…ewan ko ba.
    siguro dahil sa flavor at aroma ng bulaklak ng saging.

  2. kayla says:

    i like it …. it was easy for me to follow how it was made. even my husband love it…it taste so good. thank you , just keep it simple that’s the secret.

  3. Lucy says:

    hi connie.. am gonna make it tonight will see what will happen..will keep u posted..:))

  4. Lucy says:

    hhmmm twas good hehe…my husband likes it he said its almost the same as the humba lol. tnx..:))

  5. susan says:

    ill try this tonight for my kids.

  6. kygie spots says:

    tnx… for helping me a great dish!

  7. Jan from New Zealand says:

    Thanks for the very delicious yet simple recipe! Good to have the Old Filipino Dish that we miss back home…. kahit wala kami dito ng bulaklak ng saging at oregano, we were still able to cook the dish with its basic ingredients. Thanks again and God Bless!


  8. jhen says:

    ngayon lng me magluluto nito i try…sana masarap kalabasan hehehehehe..

  9. draven says:

    my mom also cooked this dish and its proven “SUPER YUMMY”

  1. May 13, 2009

    […] Paksiw na Pata ng Baboy […]

  2. June 22, 2009

    […] Paksiw na Pata ng Baboy […]

  3. August 20, 2009

    […] the potted oregano. Oregano is an important ingredient in paksiw na pata and […]

  4. August 24, 2009

    […] A month after we moved, we called in the anti-termite people and had the entire house and garden treated. The oregano, which had already been replanted along with the other herbs and spices, withered and died. Until I can replace it, I’m obliged to use dried oregano. I bought a bunch last night, along with some bulaklak ng saging, to cook paksiw na pata. […]

  5. August 24, 2009

    […] oregano, bulaklak ng saging (banana blossoms) is one of the most important ingredients in cooking paksiw na pata ng baboy (pork knuckle stew). Bulaklak ng saging gives the dish a distinct aroma and flavor. But, how many […]

  6. December 11, 2009

    […] If fresh oregano is not available, you can use dried oregano — the kind used for cooking paksiw na pata. […]

  7. December 26, 2010

    […] I loved my sticky braised pork leg and its price. It reminded me of my mom’s pata baboy. […]

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