Food doesn’t have to be complicated to be big in taste. In fact, most dishes that, to me, are drool-stimulating are those that are simple, common and very easy to make. The secret to making it extra rich and scrumptious is actually in the way that it is cooked.
Let’s take the case of my all-time favorite, paksiw na pata. I am bothered by the fact that quite a number of restaurants serve these pork knuckles half-cooked and still gummy. If this is their way of saving up on gas, time and effort, then I suggest that they better just ditch this dish for dishes that are less labor-intensive. Serving them matigas and makunat kinda bastardizes the real thing.
Paksiw na pata is best eaten when it’s tender, falling off the bones and immeresed in a sauce that has the balance of sweet and sour.
Ahh, my dad loved having this dish while he watched his fave tv programs. He liked this with matching ginisang munggo with dahon ng sili or pritong bangus (na ‘posta’ and hiwa..).
I’m reminded of how my dad introduced me to simple but delish home-cooked meals that included halaan soup with dahon ng sili, inihaw na liyempo in just salt and pepper, batchoy (that was made super tasty courtesy of the kinchay), laing, inadobong atay ng manok, pancit molo, etc.
And this, paksiw na pata. Another great flagship food of my happy childhood.
So easy to make, here’s how to do it:
You will need..
1 pork pata (front, it’s meatier!), chopped
1 cup vinegar
1/2 cup soy sauce
4 cloves of garlic, chopped
1 onion, chopped
1/2 cup banana blossoms (bulaklak ng saging)
3 pcs saba (banana plantain), cut diagonally
1/2 cup brown sugar (adjust according to taste)
1 tsp pamintang buo
1 laurel leaf
salt and pepper to tase
1. Season pata with salt and pepper. Put pata in a casserole with the garlic, onion, paminta, vinegar and soy sauce. Cover with water and bring to a simmer. It is best slow-cooked (about two hours).
2. Continue adding water until meat is tender and sauce is reduced to half. Add saba, laurel leaf , sugar and banana blossoms about 2o minutes before turning off the fire. Serve hot.