Saturday, July 09, 2005

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.

8 comments:

Toni said...

Oh man I haven't had paksiw in ages!!! Yummy naman!

Toni said...

Hey girl, tagged you on my blog!

Jeanny said...

Got here from Toni. I do love cooking (and eating). Your recipes are great. I'll link you, can I?

sky said...

Got here from MLQ3. We call this "homba" back in Baler. Comfort food--my Dad cooks this in a pressure cooker with lots of brown sugar. The fat literally melts in your mouth!

ajay said...

Thanks for dropping by peeps..

yes, go ahead jeanny, please link me;)

Toni said...

tagal mo nang di nag-u-update ng food blog :(

Grace Ediza Virlouvet said...

Hmmm yummy... I really miss home.. this one is a specialty of my brother, unfortunately i dont have his recipe.. I will try yours, difinitely... hey, u got gorgeous pics!! visit mine if u have time... www.thekitchenjournal.blogspot.com

Melting Wok said...

Hi there, greetings from the US of A :) This dish reminds me of my mom's chinese pork hock stew with eggs, really delicious :) Cheers ! :)