Lasang Pinoy Sundays (LaPis) is a weekly food event showcasing the Filipino taste through food photography.
I was chatting with my aunts on Facebook the other night (their morning in Manila, my evening here in San Diego), talking about dinner. Specifically what I am cooking for dinner. I mentioned that I wanted to make this Filipino dish “paksiw na pata” — hocks braised in vinegar, soy sauce, a little sugar, spiced with whole black pepper, bay leaf and dried banana blossoms. I didn’t have any dried banana blossoms but I figured I’d still be able to create the tasty dish without it. My aunt said it’s better not to use the pressure cooker (I don’t own one so that wasn’t a problem!) although there was no explanation as to why. Or maybe I missed it because I was chatting with several people at the same time. LOL. Anyway, I ended up cooking it in a regular large pot, simmering for close to 2 hours last night. It smelled wonderful and reminded me of food from way back when I was a little girl. This morning, I couldn’t wait to taste it. (Yes, I left the dish alone last night!) Oh, man! I knew I wasn’t supposed to eat the tasty but coronary-inducing pork skin but I couldn’t help myself. One bite and I was a goner. I immediately removed the rest of the skin (and sadly dumped it in the trash) before I get tempted into eating them all! The meat was falling off the bone and the sauce was just amazing. It would have been perfect with a bowl of rice. (yeah…I was too lazy to make a pot!)
I haven’t been active in Lasang Pinoy Sundays for a long time and since this week’s theme is “freestyle” (anything goes!), I’m entering and sharing this dish.
- 3 – 4 lbs pork hocks, cut into approximately 3 – 4 inch wide pieces
- enough water to cover the hocks in the pot
- 1/2 cup vinegar
- 1/4 cup soy sauce
- a handful of whole black peppercorn (about 2 tbs)
- 2 – 3 tbs sugar
- 1 bay leaf
- 1 tsp crushed chili pepper (optional)
- Wash pork hocks then place in a large pot. Add water enough to cover the hocks.
- Add the rest of the ingredients and cook until boiling. Reduce heat to low and simmer until meat is cooked, approximately 2 hours (depending on how big the pork hocks are). Do not stir. Leave alone until liquid is reduced by 2/3.
- Serve with steamed rice and vegetables.
Notes: You can definitely make this using other cuts of pork and definitely without the skin. Just reduce the cooking time accordingly.