Paksiw Na Pata Braised Pork Hocks Recipes
PAKSIW NA PATA (PIG'S FEET STEW)
This pork dish is easy to prepare and is great for a busy homemaker. Serve hot over rice.
Provided by lola
Categories Soups, Stews and Chili Recipes Stews
Time 1h20m
Yield 5
Number Of Ingredients 10
Steps:
- Combine the pig's feet, vinegar, water, soy sauce, onion, garlic, peppercorns, bay leaves, sugar, and salt together in a stockpot; bring to a boil for 2 to 3 minutes. Reduce heat to medium-low; allow the stew to simmer, stirring occasionally, until the meat pulls easily from the bones and the liquid has thickened, about 1 hour. Serve hot.
Nutrition Facts : Calories 341.8 calories, Carbohydrate 9.2 g, Cholesterol 137.8 mg, Fat 20.8 g, Fiber 1.2 g, Protein 30 g, SaturatedFat 5.6 g, Sodium 1091.7 mg, Sugar 4.7 g
PAKSIW NA PATA (BRAISED PORK HOCKS)
Flavor of many Filipino dishes get better as they are kept in the fridge safely for few days and Paksiw na Pata is one of them. I remember my dad making this dish then stored it in the fridge for days before serving. I was just a little boy back then and I thought it was kind of weird! Why would someone have the pleasure of feasting on old food ha? But you know what . . . he was right! If you keep it in the fridge for a day or two after it's cooked, the flavor just gets better. Well, don't eat it cold okay; reheat them in the microwave or stove top. Hey you know, I'm not saying that you will eat it cold but I'm just saying. But if you are like me who wouldn't wait for days, be my guest. Just serve it and eat it after cooking. When buying pork hocks, I suggest picking the ones that are sliced about 2 inches thick. Don't buy the ones that are almost 4 inches thick. The reason is it will take longer to cook and the size is more for an average person can eat. But if the thinner ones are not available, get two of the thick ones and just ask the nice guy behind the meat counter if he could slice them in half for you.
Provided by Ray Gingco
Categories Lunch/Snacks
Time 2h
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Wash pork hocks and pat dry.
- Place wok or a deep wide pan over high heat.
- Add 3 tablespoon oil.
- Sear sides of pork legs until lightly browned.
- Transfer all the seared pork legs temporarily on a plate.
- In the same wok or pan, sauté onions, garlic, and bay leaves for about 2 minutes.
- Add pork legs, water, vinegar, soy sauce, Worcestershire sauce, pepper, and star anise.
- Let it boil for about 6 minutes then take off and discard foam that may surface on top of the water.
- Cover wok or pot, turn heat to low, and let it simmer for about 1 1/2 hours or until meat is tender when pierced by fork.
- Add banana blossoms, and sugar by stirring them inches.
- Continue to simmer for another 15 minutes.
- Add more sugar and soy sauce if needed.
- Served with hot steamed rice.
- ENJOY!
Nutrition Facts : Calories 360.9, Fat 10.7, SaturatedFat 1.5, Sodium 3213.5, Carbohydrate 47.6, Fiber 4.2, Sugar 31, Protein 7.6
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