Paksiw na pata ng baboy
Paksiw is a Filipino cooking method. With fish and seafood, paksiw means cooking with a sour base. The souring agent is usually vinegar or kamias. When cooking meat, paksiw means braising the meat in a mixture of soy sauce, sugar and vinegar. With paksiw na pata (pork leg with knuckles), a few sprigs of dried oregano and handful of bulaklak ng saging is added for flavor. Despite the name, bulaklak ng saging, or banana blossoms, do not come from the banana plant. They are dried lily buds. What is known in the west as banana blossoms is called puso ng saging (banana heart) locally.
Pork pata may be the front or hind leg. The front is preferred since it is meatier.
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2 Responses to “Paksiw na pata ng baboy”
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mas gusto ko to kesa dun sa pata tim…ewan ko ba.
siguro dahil sa flavor at aroma ng bulaklak ng saging.
i like it …. it was easy for me to follow how it was made. even my husband love it…it taste so good. thank you , just keep it simple that’s the secret.