Ingredients with Measurements:
- 1 kg pork pata (pork leg)
- 1 cup vinegar
- 1 cup water
- 1 cup coconut milk
- 1/2 cup brown sugar
- 1/2 cup soy sauce
- 1 head garlic, minced
- 1 onion, chopped
- 2-3 pieces dried bay leaves
- 1 teaspoon whole peppercorns
- Salt to taste
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon
Step-by-step instructions:
1. In a large pot or Dutch oven, combine the pork pata, vinegar, water, soy sauce, garlic, onion, bay leaves, and whole peppercorns. Bring to a boil over medium heat.
2. Lower the heat and simmer for 1-2 hours or until the pork pata is tender. Skim off any scum that rises to the surface.
3. Add the brown sugar and stir until dissolved.
4. Pour in the coconut milk and stir to combine. Simmer for another 10-15 minutes.
5. Season with salt to taste.
6. Serve hot with steamed rice.
Time:
Preparation time: 15 minutes
Cooking time: 2-3 hours
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 25g
Carbohydrates: 20g
Protein: 35g
Substitutions for ingredients:
- Pork pata can be substituted with pork belly or pork shoulder.
- Coconut milk can be substituted with coconut cream or evaporated milk.
- Brown sugar can be substituted with white sugar or palm sugar.
- Soy sauce can be substituted with fish sauce or oyster sauce.
Variations:
- Add sliced ginger for a more aromatic flavor.
- Use chicken instead of pork for a lighter version.
- Add vegetables such as eggplant, okra, or string beans for a more nutritious dish.
Tips and tricks:
- Skim off any scum that rises to the surface to keep the broth clear.
- Use a wooden spoon to stir the dish to prevent the pork pata from falling apart.
- Adjust the sweetness and saltiness to your liking.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a pot over low heat until heated through.
Presentation ideas:
- Serve in a large bowl or platter.
- Garnish with chopped scallions or cilantro.
Garnishes:
- Chopped scallions or cilantro
Pairings:
- Steamed rice
- Pickled vegetables
Suggested side dishes:
- Grilled or roasted vegetables
- Fresh salad
Troubleshooting advice:
- If the dish is too sour, add more sugar to balance the flavors.
- If the dish is too salty, dilute with more water or coconut milk.
Food safety advice:
- Make sure to cook the pork pata until tender to prevent any harmful bacteria.
- Store leftovers properly in the refrigerator to avoid spoilage.
Food history:
- Paksiw na Pata sa Gata is a Filipino dish that originated from the Southern Tagalog region. It is a variation of the classic Paksiw dish that uses vinegar and soy sauce as the main ingredients.
Flavor profiles:
- Sour, sweet, salty, and creamy
Serving suggestions:
- Serve hot with steamed rice and pickled vegetables.
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Region: Philippine