Ingredients with Measurements:
- 1 kg pork leg (pata), sliced into serving pieces
- 1/2 cup vinegar
- 1/4 cup soy sauce
- 1/4 cup fish sauce (patis)
- 1/4 cup brown sugar
- 1/4 cup kalamansi juice
- 1 head garlic, minced
- 1 onion, sliced
- 2-3 pieces dried bay leaves
- 1 teaspoon whole peppercorns
- 2 cups water
Special equipment needed:
- Large pot or wok
Step-by-step instructions:
1. In a large pot or wok, combine the pork leg, vinegar, soy sauce, fish sauce, brown sugar, kalamansi juice, garlic, onion, bay leaves, and peppercorns. Mix well.
2. Add the water and bring to a boil over medium heat.
3. Lower the heat and let it simmer for 1 to 1 1/2 hours or until the pork is tender and the sauce has thickened.
4. Serve hot with steamed rice.
- Time:
Preparation time: 15 minutes
- Cooking time: 1 to 1 1/2 hours
Temperature:
- Medium heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 450
- Fat: 25g
- Carbohydrates: 20g
- Protein: 35g
Substitutions for ingredients:
- Pork leg can be substituted with pork belly or pork shoulder.
- Brown sugar can be substituted with white sugar or honey.
- Kalamansi juice can be substituted with lemon or lime juice.
Variations:
- You can add vegetables such as eggplant, okra, or string beans to the dish.
- You can also use chicken instead of pork.
Tips and tricks:
- To make the pork more tender, you can marinate it in the sauce overnight before cooking.
- Skim off any excess fat that rises to the surface of the sauce during cooking.
- Adjust the amount of soy sauce and fish sauce according to your preference.
Storage instructions:
- Store leftover paksiw na pata 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 with steamed rice on the side.
Garnishes:
- Garnish with sliced green onions or chopped cilantro.
Pairings:
- Serve with a cold beer or iced tea.
Suggested side dishes:
- Steamed rice
- Garlic fried rice
- Stir-fried vegetables
Troubleshooting advice:
- If the sauce is too sour, add more sugar to balance it out.
- If the sauce is too salty, add more water to dilute it.
Food safety advice:
- Make sure to cook the pork until it is fully cooked and the internal temperature reaches 145°F to prevent foodborne illness.
Food history:
- Paksiw is a Filipino cooking method that involves simmering meat or fish in vinegar and spices.
Flavor profiles:
- Sour, salty, and slightly sweet.
Serving suggestions:
- Serve hot with steamed rice and a side of vegetables.
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Region: Philippine