Paksiw na Pata
Paksiw na Pata
PAKSIW NA PATA (Braised Pork Knuckle)
When I was growing up, I would love gnawing away at fresh Crispy Pata. If there happened to be leftovers, my grandma or aunt would use them to make Paksiw. I loved all the textures—the thick, sticky sauce full of collagen mixed with rice, fat, tendon, meat, and marrow. It’s been YEARS since I’ve had this so when I found fresh pork knuckles at the store it was obvious what I was going to make.
This is a dish that is unapologetically for me and me alone; my family won’t touch it. It’s a little time-consuming to make and takes work to eat since you have to pick out all the bones while avoiding stray peppercorns, but it’s delicious and comforting and reminds me of home. A good reminder that good things take time and require patience. And that sometimes it’s okay to just make something for yourself.
🖤Jane
INGREDIENTS
2 lbs Pork Knuckle
8 cups Water
6 cloves Garlic, crushed
6 pcs dried whole Bay Leaves
1 tbsp whole Peppercorns
1/2 cup Tamari*
4 tbsp Vinegar
1/4 cup Brown Sugar
Salt to taste
NOTE: This recipe serves 2-3.
TAMARI - Soy sauce can be used instead of Tamari but the proportions may vary depending on soy sauce used. Adjust to your taste.
METHOD
1 - BLANCH THE PORK.
In a stock pot, cover the pork knuckles with water and bring to a boil. Continue boiling for 15 mins to release impurities. Remove the pot from the heat, drain & rinse the pork knuckles well. Discard water and clean the stock pot.
2 - BRAISING THE PORK.
Return the blanched pork knuckles back into the stock pot. Pour 8 cups water into pot and add the garlic, bay leaves, peppercorns and Tamari. Bring to a simmer and continue to cook slightly covered for 1.5 to 2 hours.
3 - FINISHING & SERVING THE PORK.
When the pork is tender after about 1.5 to 2 hours, add the vinegar and cook for 10 minutes then add the sugar and continue to cook until the sauce has thickened and reduced. Enjoy with steamed rice.
