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Paksiw na Pata (Filipino Braised Pork Hocks)

Paksiw na Pata (Filipino Braised Pork Hocks)

Paksiw na Pata is a cornerstone of Filipino cuisine where pork hocks are slow-braised in vinegar, soy sauce, and aromatics until fork-tender. This rustic dish transforms tough meat into silken perfection, while dried banana blossoms add traditional texture and brown sugar balances the sauce's tangy notes. At its heart, it's countryside cooking elevated to Sunday-special status—a testament to Filipino ingenuity in turning humble ingredients into soul-satisfying comfort food.
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Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 50 minutes
Course Main Course
Cuisine Filipino
Servings 6
Calories 450 kcal
Difficulty Medium

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
 

  • Clean pork hocks thoroughly and score the skin in a crosshatch pattern (Linisin ang pata at guhitan ng crosshatch pattern ang balat). Pat dry with paper towels. Allow meat to reach room temperature.
  • Heat oil in a large heavy-bottomed pot over medium-high heat (190°C/375°F). Brown pork hocks on all sides until golden, about 5-7 minutes per side (Iprito ang pata hanggang maging golden brown). Remove and set aside.
  • Reduce heat to medium (165°C/330°F). In the same pot, sauté minced garlic until fragrant, about 1 minute (Igisa ang bawang hanggang mabango). Add sliced onions and cook until translucent, 3-4 minutes (Idagdag ang sibuyas at lutuin hanggang malumbot).
  • Return pork to pot and add vinegar. Bring to a boil without stirring for 3-4 minutes (Ibalik ang pata sa kaldero at idagdag ang suka. Pakuluin ng hindi hinahalo). Add soy sauce, water, bay leaves, and peppercorns.
  • Reduce heat to low (140°C/285°F). Cover and simmer for 1.5-2 hours (Pakuluan ng mahina), checking liquid levels every 30 minutes. The meat should become fork-tender (Dapat malambot na ang karne).
  • Add brown sugar and dried banana blossoms. Increase heat to medium-low (150°C/300°F) and simmer uncovered until sauce thickens, about 15-20 minutes (Idagdag ang asukal na pula at puso ng saging. Pakuluan hanggang lumapot ang sarsa). Season with salt to taste (Timplahan ng asin).
  • Let rest for 10 minutes before serving. Serve hot with steaming white rice (Ihain ng mainit kasama ang kanin).
  • For food safety, ensure the internal temperature reaches 165°F/74°C when reheating leftovers (Kapag init-iinitin, siguraduhing umabot sa 165°F/74°C ang init sa loob ng karne).

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
 

Nutrition

Calories: 450kcalCarbohydrates: 15gProtein: 28gFat: 32gSaturated Fat: 13gPolyunsaturated Fat: 4gMonounsaturated Fat: 17gTrans Fat: 0.01gCholesterol: 165mgSodium: 890mgPotassium: 631mgFiber: 1gSugar: 9gVitamin A: 6IUVitamin C: 1mgCalcium: 56mgIron: 3mg
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