Pork Pata Paksiw

Here's a simple way to make paksiw from scratch.


September 2010 | By Rachelle Santos
Pork Pata Paksiw
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at a glance

Main Ingredient

Pork

Type

Main Dishes

Preparation Time

00:00:00


Date Published

September 2010

No need to wait for lechon leftovers to make paksiw. Here's a simple way to make paksiw from scratch.

Serves
Prep Time
5 minutes 
Cooking Time
90 minutes
 

 

1 kilo pig's front trotter (pata front), cut into 2-inch-thick slices
1 tablespoon oil
2 teaspoons minced garlic
1 1/2 cups bottled lechon sauce
1/2 cup pork stock
3 tablespoons vinegar
1/2 tablespoon sugar
2 bay leaves
1/4 teaspoon black peppercorns
salt and pepper to taste
 

 

1 kilo pig's front trotter (pata front),
      cut into 2-inch-thick slices
1 tablespoon oil
2 teaspoons minced garlic
1 1/2 cups bottled lechon sauce
1/2 cup pork stock
3 tablespoons vinegar
1/2 tablespoon sugar
2 bay leaves
1/4 teaspoon black peppercorns
salt and pepper to taste

Place pata in a deep stockpot and fill with water until the meat is fully covered. Bring to a boil then simmer for about 1 hour or until pata is fork-tender. Drain and let cool.

Carefully remove the bones of the pata and slice meat into 2-inch pieces. Heat oil in a medium stockpot. Briefly sear skin of the pata (not the meat) until lightly browned. Add garlic and sauté for 30 seconds.

3  Add the rest of the meat and all other ingredients in the stockpot. Simmer over medium heat for 15 minutes without stirring. Stir and adjust seasoning with salt and pepper. Continue to cook for another 15 minutes or until sauce is slightly thickened. Remove bay leaves and peppercorns before serving, or you can also leave some as garnish.

Similar recipes:  Mercedita Uy de Baron's Paksiw na Patalist of adobo recipes

 



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