Ingredients with Measurements:
- 2 lbs pork leg (pata), sliced into 2-inch pieces
- 1 cup vinegar
- 1 cup water
- 1/2 cup soy sauce
- 1/2 cup brown sugar
- 1 head garlic, minced
- 1 onion, sliced
- 2 tbsp salt
- 1 tsp black pepper
- 1/2 cup kalamansi juice
- 2 tbsp cooking oil
Special equipment needed:
- Large pot or Dutch oven
Step-by-step instructions:
1. In a large pot, heat the cooking oil over medium heat. Add the garlic and onion, and sauté until fragrant.
2. Add the sliced pork leg and cook until browned on all sides.
3. Pour in the vinegar, water, soy sauce, and brown sugar. Stir to combine.
4. Add the salt and black pepper. Bring the mixture to a boil.
5. Lower the heat to a simmer and cover the pot. Let it cook for 1-2 hours or until the pork is tender.
6. Add the kalamansi juice and stir to combine. Simmer for another 5-10 minutes.
7. Serve hot with steamed rice.
Time:
Preparation time: 15 minutes
Cooking time: 1-2 hours
Temperature:
Medium heat for sautéing and boiling, low heat for simmering
Serving size:
4-6 servings
Nutritional information:
Calories: 500
Fat: 25g
Protein: 40g
Carbohydrates: 25g
Sodium: 2000mg
Substitutions for ingredients:
- Pork leg can be substituted with pork belly or pork shoulder.
- Kalamansi juice can be substituted with lemon or lime juice.
Variations:
- Add sliced green chili for a spicy kick.
- Use coconut vinegar instead of regular vinegar for a different flavor.
Tips and tricks:
- Browning the pork before adding the liquid will add depth of flavor to the dish.
- Letting the dish simmer for a longer time will make the pork even more tender.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve in a large bowl or platter with steamed rice on the side.
Garnishes:
- Top with sliced green onions or cilantro for added freshness.
Pairings:
- Serve with a side of pickled vegetables or atchara.
Suggested side dishes:
- Steamed vegetables such as bok choy or broccoli.
Troubleshooting advice:
- If the dish is too sour, add more brown sugar to balance out the flavors.
- If the dish is too salty, add more water to dilute the saltiness.
Food safety advice:
- Make sure to cook the pork until it is fully cooked to avoid any foodborne illnesses.
Food history:
- Paksiw is a traditional Filipino dish that is typically made with fish or pork, vinegar, and spices.
Flavor profiles:
- Sour, salty, and slightly sweet.
Serving suggestions:
- Serve hot with steamed rice and a side of pickled vegetables.
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Region: Philippine