Ingredients with Measurements:
- 1 kg pork pata (pig's leg)
- 1 cup vinegar
- 1 cup water
- 1/2 cup brown sugar
- 1/2 cup soy sauce
- 1/2 cup sliced green mangoes
- 1/4 cup bagoong (shrimp paste)
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 tsp black peppercorns
- 2 bay leaves
Special equipment needed:
- Large pot or Dutch oven
Step-by-step instructions:
1. In a large pot or Dutch oven, combine the pork pata, vinegar, water, soy sauce, brown sugar, onion, garlic, black peppercorns, and bay leaves. Bring to a boil over medium heat.
2. Once boiling, reduce the heat to low and let simmer for 1 to 1 1/2 hours, or until the pork is tender and falling off the bone.
3. Add the sliced green mangoes and bagoong to the pot. Stir to combine and let simmer for another 10-15 minutes.
4. Taste and adjust seasoning as needed. Serve hot with steamed rice.
- Time:
Preparation time: 15 minutes
- Cooking time: 1 1/2 to 2 hours
Temperature:
- Medium heat for boiling, low heat for simmering
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 420
- Fat: 22g
- Carbohydrates: 20g
- Protein: 35g
Substitutions for ingredients:
- Pork pata can be substituted with beef or chicken
- Green mangoes can be substituted with ripe mangoes or other sour fruits like tamarind or calamansi
- Bagoong can be substituted with fish sauce or salt
Variations:
- Add vegetables like eggplant, okra, or string beans for a more nutritious dish
- Use coconut vinegar instead of regular vinegar for a different flavor profile
- Add chili peppers for a spicy kick
Tips and tricks:
- To make the pork pata more tender, you can add 1/4 cup of pineapple juice or 1/4 cup of soda (like Sprite or 7-Up) to the pot while simmering
- If the sauce is too sour, add more brown sugar to balance the flavors
- You can also use a slow cooker to cook the pork pata for 6-8 hours on low heat for a more hands-off approach
Storage instructions:
- Store leftover paksiw na pata 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
- Garnish with sliced green onions or chopped cilantro
Pairings:
- Serve with a cold glass of iced tea or soda
Suggested side dishes:
- Steamed vegetables like broccoli or bok choy
- Fried or grilled fish
Troubleshooting advice:
- If the sauce is too salty, add more water to dilute it
- If the pork pata is not tender enough, let it simmer for another 30 minutes to an hour
Food safety advice:
- Make sure to cook the pork pata thoroughly to avoid any foodborne illnesses
- Store leftovers in the refrigerator promptly
Food history:
- Paksiw is a Filipino cooking method that involves simmering meat or seafood in vinegar and spices. It is a popular way of cooking in the Philippines because it helps preserve the food and prolong its shelf life.
Flavor profiles:
- This dish is sweet, sour, and salty with a hint of umami from the bagoong
Serving suggestions:
- Serve hot with steamed rice and a side of vegetables or fish
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Region: Philippine