Ingredients with Measurements:
- 2 lbs pork hocks (pata)
- 1/2 cup vinegar
- 1/2 cup soy sauce
- 1/2 cup brown sugar
- 1 head garlic, minced
- 1 onion, chopped
- 2 cups water
- 1 cup ripe jackfruit (langka), sliced
- 1 tsp black pepper
- 2 bay leaves
- 1 tbsp cooking oil
Special equipment needed:
- Large pot or Dutch oven
Step-by-step instructions:
1. In a large pot or Dutch oven, heat the cooking oil over medium heat.
2. Add the minced garlic and chopped onion. Sauté until fragrant and the onion is translucent.
3. Add the pork hocks (pata) and cook until browned on all sides.
4. Pour in the vinegar, soy sauce, and water. Add the brown sugar, black pepper, and bay leaves. Stir to combine.
5. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 1 hour or until the pork is tender.
6. Add the sliced jackfruit (langka) and continue to simmer for another 10-15 minutes or until the jackfruit is cooked.
7. Adjust the seasoning to taste. Add more sugar or vinegar if needed.
8. Serve hot with steamed rice.
- Time:
Preparation time: 15 minutes
- Cooking time: 1 hour and 15 minutes
Temperature:
- Simmer over low heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 450
- Fat: 20g
- Carbohydrates: 40g
- Protein: 30g
Substitutions for ingredients:
- Pork hocks (pata) can be substituted with pork belly or pork shoulder.
- Ripe jackfruit (langka) can be substituted with green papaya or chayote.
Variations:
- Add sliced eggplant or okra for a vegetable version of this dish.
- Use chicken instead of pork for a lighter version of this dish.
Tips and tricks:
- To make the pork hocks (pata) more tender, you can soak them in water overnight before cooking.
- If the sauce is too sour, add more sugar to balance the flavor.
- If the sauce is too salty, add more water to dilute it.
Storage instructions:
- Store leftover paksiw na pata in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the paksiw na pata in a pot over low heat until heated through.
Presentation ideas:
- Serve the paksiw na pata in a large serving dish with steamed rice on the side.
Garnishes:
- Garnish with chopped scallions or cilantro for added flavor and color.
Pairings:
- Serve with a side of pickled vegetables or a simple green salad.
Suggested side dishes:
- Steamed rice
- Garlic fried rice
- Stir-fried vegetables
Troubleshooting advice:
- If the sauce is too thick, add more water to thin it out.
- If the pork is not tender enough, continue to simmer until it is cooked through.
Food safety advice:
- Make sure to cook the pork hocks (pata) thoroughly to avoid any foodborne illnesses.
Food history:
- Paksiw is a traditional Filipino cooking method that involves stewing meat in vinegar and spices.
Flavor profiles:
- This dish is savory, tangy, and slightly sweet.
Serving suggestions:
- Serve hot with steamed rice and a side of pickled vegetables or a simple green salad.
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Region: Philippine