Paksiw Na Pata
This piquant dish with soy sauce, sugar and bay leaves is another national favorite. Pork pata may take some time to cook. Turning the gas up will not make it cook faster! Simmering the pata, or any kind of meat for that matter, over low heat will make it more tender. In addition, just like what my lola‘s advice, adding a metal spoon and fork in the broth while it’s simmering may also help in making the meat tender. But trust me, it pays to be patient!
- 1 large pork knuckle (about 2 lbs/1 kg)
- 8 cups (2 liters) water
- 1/2 cup (125 ml) Filipino vinegar (suka) or apple cider vinegar
- 1/4 cup (60 ml) black soy sauce
- 1/3 cup (60 g) brown sugar
- 3 bay leaves
- 5 cloves garlic, peeled and crushed
- 1/2 cup (35 g) dried banana heart or lily buds, rinsed and soaked in water until soft, or
- 2 cups (200 g) cabbage, coarsely chopped
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
2 Add the vinegar, soy sauce, brown sugar, bay leaves and garlic, reduce the heat and simmer until the pork is tender and the sauce has thickened, about 45 minutes.
3 Add the banana heart and simmer for another 30 minutes. Season with the salt and pepper, and serve immediately.
Preparation time: 15 mins
Cooking time: 1 hour 15 mins