I’ll never forget the first time I learned to make Paksiw na Pata, it was from Aling Norma, our elderly neighbor in Pilar, Bataan, who became my second Lola. Every Sunday, the aroma of vinegar and garlic would smell from her kitchen, drawing everyone who passes by to peek through her window.
One rainy afternoon, she finally invited me in and shared her 40-year-old recipe, passed down from her own mother in Pangasinan. Today, I’m sharing her secrets to creating the most tender, fall-off-the-bone pork hocks (pata ng baboy) swimming in that signature tangy-sweet sauce that only hours of patient simmering can achieve.
This isn’t just another Paksiw na Pata recipe, it’s a piece of Filipino comfort that reminds me of Pinoy family gatherings, the sound of happy chatter, and rice cookers clicking to “warm” just as the pata reaches that perfect tenderness.
Believe me, once you master this paksiw na pata recipe, it’ll become your family’s new favorite, too.
Why You’ll Love This Recipe
- Fall-off-the-bone tender meat that melts in your mouth
- Rich, complex sauce balancing savory, tangy, and sweet flavors
- One-pot comfort food perfect for family gatherings
- Better the next day as flavors develop further
- Budget-friendly cut transformed into a luxurious dish
- Authentic Filipino recipe with modern cooking methods
Paksiw na Pata (Filipino Braised Pork Hocks)
Equipment
- Large heavy-bottomed pot (kaldero) For even heat distribution and preventing burning
- Sharp knife (kutsilyo) For scoring the pork skin
- Tongs [Sipit] For safely turning hot meat
- Measuring cups and spoons (Panukat) For accurate measurements
- Wooden spoon (sandok na kahoy) For stirring without scratching the pot
Ingredients
For the Main Dish
- 2 pounds pork hocks pata, cut 2-inch thick
- 1 cup white vinegar suka
- ½ cup soy sauce toyo
- 2 cups water tubig
- ¼ cup brown sugar asukal na pula
- ½ cup dried banana blossoms puso ng saging
- 1 tablespoon cooking oil mantika
For the Aromatics
- 1 large onion sliced (sibuyas)
- 6 cloves garlic minced (bawang)
- 2 bay leaves dahon ng laurel
- 1 teaspoon whole peppercorns paminta
- Salt to taste asin
Instructions
Prepare the Pork (Paghahanda ng Pata)
- Clean pork hocks thoroughly
- Score the skin in a crosshatch pattern
- Pat dry with paper towels
- Temperature: Room temperature
Sear the Meat (Pagprito)
- Heat oil in pot over medium-high heat (190°C/375°F)
- Brown pork hocks on all sides (5-7 minutes per side)
- Remove and set aside
Sauté Aromatics (Gisa)
- Lower heat to medium (165°C/330°F)
- Sauté garlic until fragrant (1 minute)
- Add onions and cook until translucent (3-4 minutes)
Initial Braising (Pagpapakulo)
- Return pork to pot
- Add vinegar, bring to boil without stirring (3-4 minutes)
- Add soy sauce, water, bay leaves, peppercorns
- Temperature: Reduce to low (140°C/285°F)
Slow Cooking (Pagpapalambot)
- Cover and simmer for 1.5-2 hours
- Check liquid levels every 30 minutes
- Meat should be fork-tender
- Temperature: Maintain at gentle simmer
Finishing (Pagtatapos)
- Add brown sugar and banana blossoms
- Simmer uncovered until sauce thickens (15-20 minutes)
- Season with salt to taste
- Temperature: Medium-low (150°C/300°F)
Tips from Lola’s Kitchen
- Choose pork hocks with skin on for better texture
- Don’t skip the browning step – it develops deeper flavors
- When adding vinegar, don’t stir immediately (hayaang kumulo)
- If sauce is too thin, remove meat and reduce sauce separately
- For extra flavor, add whole garlic cloves during braising
Traditional Serving Suggestions
- Serve hot with steaming white rice (kanin)
- Garnish with spring onions (sibuyas na mura)
- Pair with pickled papaya (atchara)
- Serve with patis (fish sauce) on the side
- Best enjoyed for lunch or dinner
Troubleshooting
- Tough Meat: Cook longer at lower temperature
- Too Sour: Add more brown sugar gradually
- Too Salty: Add quartered potatoes to absorb excess salt
- Thin Sauce: Simmer uncovered to reduce
- Greasy Surface: Skim fat or chill and remove solidified fat
Ingredient Alternatives
- Vinegar: Apple cider vinegar or sukang paombong
- Soy sauce: Liquid aminos or coconut aminos
- Brown sugar: Muscovado or palm sugar
- Banana blossoms: Dried lily flowers or napa cabbage
- Pork hocks: Pork belly or shoulder
Storage & Reheating
- Refrigerator: 3-4 days in airtight container
- Freezer: Up to 3 months
- Reheating:
- Stovetop: Low heat with added water if needed
- Microwave: 2-3 minutes, stirring halfway Temperature: Heat to 165°F/74°C internal temperature
Variations
- Spicy Version: Add whole chilies or chili garlic paste
- Sweet Style: Increase brown sugar and add pineapple chunks
- Veggie-loaded: Add baby bok choy and mushrooms
- Special Occasion: Add hard-boiled eggs and tofu puffs
- Modern Fusion: Add star anise and ginger
FAQs
Q: Why is my pork still tough after 2 hours? A: Different cuts may require different cooking times. Continue cooking until fork-tender. Q: Can I make this in an Instant Pot? A: Yes, pressure cook for 45 minutes with natural release. Q: Is it normal for the vinegar smell to be strong initially? A: Yes, it will mellow as it cooks. Don’t skip the initial boiling of vinegar. Q: Can I make this ahead for a party? A: Yes, flavors improve overnight. Reheat gently. Q: How do I know when it’s done? A: Meat should easily fall off the bone when pierced.Nutrition
The Story Behind Paksiw na Pata (Filipino Braised Pork Hocks)
Growing up in Filipino households, paksiw has always been our practical answer to preserving food before refrigeration became common. This cooking method, which uses vinegar as a natural preservative, has deep roots in our pre-colonial era when our ancestors needed creative ways to keep meat edible in our tropical climate.
Paksiw na Pata emerged as a brilliant evolution of this preservation technique. While most paksiw dishes traditionally feature fish, our resourceful ancestors applied the same principle to pork hocks – a tough, collagen-rich cut that most would overlook. The long, slow cooking process in vinegar and soy sauce not only preserved the meat but transformed these humble pork knuckles into a dish worthy of fiestas and family celebrations.
What makes this recipe special is the addition of dried banana blossoms, a distinctly Filipino touch that sets our version apart from other Asian braised pork dishes. This ingredient, originally added by home cooks in rural areas where banana trees grew abundantly, adds a unique texture and subtle sweetness that perfectly complements the rich, tangy sauce.
Today, Paksiw na Pata remains a beloved comfort food across the Philippines, from simple carinderia fare to cherished family recipes. Whether served in Manila’s bustling neighborhoods or in provincial homes, this dish tells the story of Filipino culinary innovation – how we turned a preservation method into an art form that continues to bring families together around the dinner table.
In many Filipino homes, including mine, the recipe has been passed down through generations, each family adding their own small touches while keeping the soul of the dish intact. Some add pineapples for sweetness, others swear by specific vinegar types, but all versions share that distinctive tangy-savory profile that makes Paksiw na Pata instantly recognizable and eternally comforting.