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
- 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
- Place the pork in a large saucepan with the water, cover, and bring to a boil.
- 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.
- Add the banana heart and simmer for another 30 minutes. Season with the salt and pepper, and serve immediately.