Paksiw na Pata (Vinegar-Simmered Pork Hocks)

Humba
Originally uploaded by annalyn.

In the Visayan province where I come from, we call it "humba" but in Luzon, they call it "paksiw na pata." Whatever the terminology, this pork dish remains one of the desired-for main courses in the Philippines - one that's fit enough for a fiesta. I would think it's a variation of the adobo, the only difference is in the garnishing such as the addition of the banana leaves in the paksiw.

How I cooked: simmer about 1 kilo pork hocks in 2 to 3 cups of water. When half-tender, remove "dirt" that gathers on top. When water has been reduced, add 1 1/2 cup vinegar, 1/3 cup soy sauce, lotsa garlic, and a few pieces whole black pepper. Let boil until hocks are fork-tender. Season with salt and brown sugar. When almost done, add the banana blossoms which you may or may not remove prior to serving.

I do add hard-boiled eggs as it goes well with the delectable sauce that goes with this dish.