Sweet Sour Pork Hock Stew (Paksiw na Pata)

Sweet Sour Pork Hock Stew (Paksiw na Pata)

Prep Time 5 minutes
Cook Time 2 hours
Total Time 2 hours 5 minutes
Servings 4
Author Connie Veneracion


  • 1 pork hock chopped through the bone into one-inch slices
  • 1/3 cup vinegar
  • 1/3 cup dark soy sauce
  • 1/3 cup dark brown sugar tightly packed
  • 1 whole whole garlic pierced with a sharp pointed knife in several sections
  • 3 to 4 shallots peeled
  • 1 bay leaf
  • salt to taste
  • 1 teaspoon black peppercorns
  • 1 small hanful bulaklak ng saging
  • few sprigs dried oregano


  • Rinse the pork hock slices well and place in a casserole. Pour in just enough water to cover the meat. Bring to the boil and let boil for ten minutes. Throw out the water and rinse the meat. This process gets rid of all the scum.
  • Rinse the casserole and put the pork back in. Pour in water to barely cover the meat. Add the rest of the ingredients. Slow cook for an hour and a half to two 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 1 and 1/2 cups.
  • Taste the sauce occasionally and adjust the seasonings, as needed.
  • Serving suggestion: Chill overnight. Carefully separate the meat from the bones and cut into two-inch 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.