Paksiw Na Pata Recipe

Paksiw Na Pata Recipe

If you want something that’s filling for your family meal, but are tired of the usual deep-fried or roasted meats, why not go for a recipe that makes use of the flavorful Filipino combination of vinegar, garlic and soy sauce to form a delicious sauce that cuts through the silky richness of pork knuckles slowly simmered over a hot stove? With a bit of brown sugar to your sauce, the saltiness and sweetness come together to form one thick sauce over a tender mouthful of pork. This homemade recipe adds a touch of comfort to a long day—with the cabbage and banana hearts simmered in, you have one ready viand that’s easy to serve straight out of the pot as a complete meal with a big bowl of steamed white rice. Adjust the vinegar level to your preference—some prefer a bit of a pucker in their paksiw!


Recipe Source here


Paksiw Na Pata Recipe
  • 1 large pork knuckle (about 2 lbs/1 kg)
  • 8 cups (2 liters) water
  • ½ cup (125 ml) Filipino vinegar (suka) or apple cider vinegar
  • ¼ cup (60 ml) black soy sauce
  • ⅓ cup (60 g) brown sugar
  • 3 bay leaves
  • 5 cloves garlic, peeled and crushed
  • ½ cup (35 g) dried banana heart or lily buds, rinsed and soaked in water until soft, or
  • 2 cups (200 g) cabbage, coarsely chopped
  • ½ teaspoon salt
  • ½ teaspoon freshly ground black pepper
  1. Place the pork in a large saucepan with the water, cover, and bring to a boil.
  2. Add the vinegar, soy sauce, brown sugar, bay leaves and garlic, reduce the heat and simmer until the pork is tender and the sauce has thickened, about 45 minutes.
  3. Add the banana heart and simmer for another 30 minutes. Season with the salt and pepper, and serve immediately.

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