Paksiw na Pata Batangas Style (Traditional Vinegar-Braised Pork Leg)
Paksiw na Pata Batangas Style represents provincial Filipino cooking at its most elemental - a masterclass in minimalist cuisine where pork leg is transformed through slow-braising in pure cane vinegar with garlic, onions, and aromatics. Unlike its more common soy sauce-based cousin, this heritage version from Batangas province derives its complex flavors solely from the interplay of quality vinegar and carefully chosen aromatics, resulting in a clear, sour broth reminiscent of sinigang but with distinct garlicky undertones characteristic of paksiw dishes. The dish showcases how rural Filipino cooks could create remarkably sophisticated flavors from just a few readily available ingredients, making it both a practical everyday dish and a testament to the ingenuity of provincial cooking traditions.
Equipment
- Large heavy-bottomed pot (kaldero) For even heat distribution during long braising
- Sharp knife (kutsilyo) For sectioning the pork leg
- Measuring cups (tasa) For precise liquid measurements
- Strainer [Salaan] For removing scum during initial boiling
- Ladle - sandok For skimming and serving
- Kitchen tongs (Sipit) For handling large meat pieces
Ingredients
- 1.5 kg pork leg pata, sectioned into 2-inch pieces
- ½ cup cane vinegar suka ng tubo
- 1 whole head garlic isang ulo ng bawang, halved crosswise
- 2 medium red onions sibuyas, quartered
- 3 tablespoons whole black peppercorns paminta
- 3 pieces bay leaves dahon ng laurel
- 3 pieces green chilies siling haba
- Fish sauce patis to taste
- Water tubig for braising
Instructions
- First, cut the pork leg into 2-inch sections and check that you have all ingredients ready. Set up a large pot on your stove.
- Put the pork sections in the pot and add enough water to cover them completely. Turn the heat to high and let it come to a boil. Keep boiling for 5 minutes to clean the meat.
- Drain all the water and rinse the pork pieces under cold water to remove any gray scum. Clean your pot well too – this step makes sure your final dish will have a nice clear broth.
- Put the cleaned pork back in the pot. Add the halved garlic head, peppercorns, and bay leaves. Pour in just enough fresh water to barely cover the meat. Bring to a boil, then lower the heat until it's gently simmering. Cook like this for 45 minutes, adding a little hot water if needed to keep the meat partly covered.
- After 45 minutes, add your quartered red onions, green chilies, and cane vinegar. Here's an important tip – don't stir after adding the vinegar if you want a clear broth. Add fish sauce to taste. Keep simmering for another 30 minutes or until you can easily pull the meat apart with a fork.
- Once the meat is tender, turn off the heat and let everything rest for 10-15 minutes. This makes the meat even more flavorful.
- Serve hot in a deep bowl with plenty of steamed rice. Put extra fish sauce, chilies, and vinegar on the table so everyone can adjust the taste to their liking.
- For the best experience, mix a little dipping sauce in a small bowl with some extra vinegar, minced garlic, and chilies. This lets you add extra sour and spicy flavors to each bite just the way you like it.
Tips from Lola's Kitchen
- Use pure cane vinegar for authentic flavor
- Never stir after adding vinegar; this keeps the sauce clear
- Cook in an earthenware pot (palayok) if available for better flavor
- Let dish rest for 30 minutes before serving for flavors to meld
Nutrition
Calories: 450kcalCarbohydrates: 12gProtein: 35gFat: 28gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gSodium: 680mgPotassium: 83mgFiber: 2gSugar: 0.1gVitamin A: 70IUVitamin C: 0.3mgCalcium: 32mgIron: 1mg
Tried this recipe?Let us know how it was!