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