PAKSIW NA PATA
Note: The classic dish is simmered in its broth for hours until pork shanks are tender. I used pressure cooker to speed up the process.
Prep time: 20 minutes
Cooking time: 15 minutes
Yields: 4 with steamed rice
6 lbs pork shanks/hocks/pata
dried bay leaves
salt and pepper
4 tbsp cooking oil
1 large yellow onion, peeled and diced
5 cloves garlic, minced
¼ to ½ cup soy sauce
¼ to ½ cup vinegar
1/3 cup brown sugar
1 cup reserved pork broth (add 1 more cup if you want more broth)
4 pcs star anise
1 cup dried banana blossoms
optional: to thicken the sauce – you can dissolved 1 tbsp of cornstarch with ¼ cup water and then stir into the simmering broth before turning the heat off.
Place pork shanks in a pressure cooker with enough water. Season it with salt and pepper. Cook for 30 minutes until pork is tender. Carefully and safely remove pork from the pressure cooker reserving the broth.
Meanwhile, heat oil in a pot. Saute onion and garlic for 3 minutes until soft. Add cooked pork. Add soy, vinegar, sugar, broth, star anise and banana blossoms. Bring to a boil then adjust heat to medium/low. Simmer for 10 minutes. You can add the cornstarch slurry to thicken the sauce. Serve with steamed rice.
cookware purchase: https://www.heritagesteel.us/pages/ch…
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