How To Cook Paksiw Na Pata Recipe

Paksiw na Pata Pagkaing Pinoy TV

WEBJan 20, 2020 · Remove from the pot and rinse the meat with cold water. Put another 4 cups of water in a pot, add the soy sauce, vinegar, brown …

1. In a pot over medium heat, pour the water and add pork hocks. Cook for 30 minutes or until the pork is slightly tender but the skin is not falling apart. Remove from the pot and rinse the meat with cold water.
2. Put another 4 cups of water in a pot, add the soy sauce, vinegar, brown sugar, garlic and peppercorn
3. Add in the pork hock and cook for another 1 hour until the meat is completely tender.
4. Put the dried banana blossom and simmer for another 5 minutes.

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How to Cook Paksiw Na Pata (with Pictures) wikiHow

WEBFeb 25, 2024 · 1. Sauté the pork legs in oil over medium heat until they brown. Heat about 4 to 5 tablespoons (60 to 75 mL) of cooking oil in a …

1. Sauté the pork legs in oil over medium heat until they brown. Heat about 4 to 5 tablespoons (60 to 75 mL) of cooking oil in a wok, then add 3.3 pounds (1½ kg) of pork leg, sliced into 1 ⁄2 in (3.8 cm) sections. Sauté the pork leg pieces until they are lightly browned on all sides. Use metal tongs to turn the pork legs as they cook so that they brown evenly on all sides. If you don’t have a wok, use a heavy-bottomed pot instead.
2. Remove the pork pieces and set them aside on a plate. Don't pour out the oil, however; leave that in the wok or saucepan. Instead, use a pair of metal tongs to take the pork pieces out and set them on a plate. You don't have to drain the fat from the pork; you just need to get it out of the way while you prepare the garlic.
3. Sauté the garlic in the wok over medium heat until it turns fragrant. Peel and mince 8 to 10 cloves garlic, then add them into the oiled wok. Sauté them over medium heat, stirring often with a wooden spatula, until they turn fragrant. This will take a few minutes. Alternatively, try 1 medium onion, peeled and sliced and 4 to 5 minced garlic cloves instead.
4. Add the pork, water, soy sauce, and half of the vinegar into the wok. Place the pork legs back into the wok or saucepan. Pour in 2 cups (470 mL) of water, ⁄2 cup (120 mL) of soy sauce, and ⁄4 cup (59 mL) of vinegar. For a more sour flavor, try ⁄2 cup (120 mL) of vinegar instead. You’ll need another ⁄2 cup (120 mL) later.

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