How to Cook Paksiw Na Pata

Co-authored by wikiHow Staff

Last Updated: April 29, 2020

Paksiw na Pata is a traditional Filipino meal that's cooked in vinegar and soy sauce. The term "paksiw" generally refers to something that is cooked in vinegar and garlic, but many versions of Paksiw na Pata actually include soy sauce or fish sauce for flavor and color. The meal will take a little over 2 hours to cook, but the results are well worth the wait!^{[1]
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Ingredients

Basic Paksiw Na Pata

3.3 pounds (1½ kg) of pork leg, sliced into 1 ¹⁄₂ in (3.8 cm) sections
4 to 5 (60 to 75 mL) of cooking oil
8 to 10 cloves garlic, minced
2 cups (470 mL) of water
¹⁄₂ cup (120 mL) of vinegar
¹⁄₂ cup (120 mL) of soy sauce
1 tablespoon of whole peppercorns
4 to 5 dried bay leaves
¼ cup (50 g) of brown sugar
½ cup (100 g) of dried banana blossoms
1 tablespoon of salt

Serves 4 to 6

Batangas Style Paksiw na Pata

3.3 pounds (1½ kg) pork leg, sliced into 1 ¹⁄₂ in (3.8 cm) sections
1 head of garlic, sliced in half crosswise
3 tablespoons of whole peppercorns
3 dried bay leaves
3 green chilies
¹⁄₂ cup (120 mL) of cane vinegar
2 medium red onions, peeled and quartered
Fish sauce, to taste

Serves 5 to 6

Method 1

Method 1 of 2:

Making Basic Paksiw Na Pata

1
Sauté the pork legs in oil over medium heat until they brown. Heat about 4 to 5 tablespoons (60 to 75 mL) of cooking oil in a wok, then add 3.3 pounds (1½ kg) of pork leg, sliced into 1 ¹⁄₂ in (3.8 cm) sections. Sauté the pork leg pieces until they are lightly browned on all sides.^{[2]
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- Use metal tongs to turn the pork legs as they cook so that they brown evenly on all sides.
- If you don’t have a wok, use a heavy-bottomed pot instead.^{[3]
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2
Remove the pork pieces and set them aside on a plate. Don't pour out the oil, however; leave that in the wok or saucepan. Instead, use a pair of metal tongs to take the pork pieces out and set them on a plate.
- You don't have to drain the fat from the pork; you just need to get it out of the way while you prepare the garlic.
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3
Sauté the garlic in the wok over medium heat until it turns fragrant. Peel and mince 8 to 10 cloves garlic, then add them into the oiled wok. Sauté them over medium heat, stirring often with a wooden spatula, until they turn fragrant. This will take a few minutes.^{[4]
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- Alternatively, try 1 medium onion, peeled and sliced and 4 to 5 minced garlic cloves instead.^{[5]
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4
Add the pork, water, soy sauce, and half of the vinegar into the wok. Place the pork legs back into the wok or saucepan. Pour in 2 cups (470 mL) of water, ¹⁄₂ cup (120 mL) of soy sauce, and ¹⁄₄ cup (59 mL) of vinegar.
- For a more sour flavor, try ¹⁄₂ cup (120 mL) of vinegar instead. You’ll need another ¹⁄₂ cup (120 mL) later.^{[6]
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5
Toss in the peppercorns and bay leaves. How much you use is really up to you, but around 1 tablespoon of whole peppercorns and 4 to 5 dried bay leaves would work the best.^{[7]
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6
Bring the stew to a boil, then simmer it over low heat for 1.5 to 2 hours. The stew is ready when the meat starts to turn tender. Don't overcook it, however; you still have another 15 to 20 minutes of cooking left. Plan accordingly.^{[8]
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- You can also transfer the stew to a pressure cooker, then cook it for about 30 minutes, or until the meat is tender.^{[9]
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7
Add the rest of the vinegar, sugar, and the banana blossoms. Pour in the remaining ¹⁄₄ cup (59 mL) of vinegar. Add ¼ cup (50 g) of brown sugar and ½ cup (100 g) of dried banana blossoms.^{[10]
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- If you can’t find dried banana blossoms, try dried lily buds.^{[11]
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- For a more intense flavor, use ¹⁄₂ cup (120 mL) of vinegar instead.^{[12]
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8
Simmer the stew for 15 to 20 minutes. Keep the heat on low, and allow the stew to simmer until the meat is tender. This will take about 15 to 20 minutes.^{[13]
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- If you used a pressure cooker, transfer it back into a pot, and let it simmer for 15 to 20 minutes over low heat.^{[14]
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9
Season the dish with salt, then serve it with steamed rice. How much salt you use is up to you, but about 1 tablespoon would be good. Once the stew is to your liking, serve it hot with steamed white rice.^{[15]
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- Place any leftover stew into an airtight container and refrigerate it. Eat it within 3 to 4 days.

Method 2

Method 2 of 2:

Trying Batangas Style Paksiw na Pata

1
Place the pork leg pieces into a pot, then cover them with water. Chop 3.3 pounds (1½ kg) of pork leg into 1 ¹⁄₂ in (3.8 cm) sections. Place the pieces into a large, heavy-bottomed pot, then cover them with water.^{[16]
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- How much water you use will depend on the size of the pot. About 2 to 3 cups (470 to 710 mL) should be enough, however.
2
Bring the water to a boil, then simmer the legs for 5 minutes. Turn the heat up on the stove to high, then wait for the water to come to a boil. Reduce the heat to a simmer, and let it cook for 5 minutes. Don't worry if the pork pieces aren't fully-cooked at this point.^{[17]
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3
Drain the water and clean the pot. Remove the pork pieces with metal tongs and transfer them to a plate first. Next, pour the water out, then scrub the pot clean so that there isn't any pork fat sticking to it.^{[18]
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- Alternatively, you can pour the water through a strainer, then set the pork pieces caught inside it on a plate.
- Don’t save the cooking water; you’ll be adding fresh water later.
4
Return the pork to the pot, then add the garlic, peppercorn, bay leaves. Place the pork pieces back into the clean pot. Slice 1 head of garlic widthwise, then add it to the pot, along with 3 tablespoons of peppercorns and 3 dried bay leaves. Add enough water to cover the ingredients, about 2 cups (470 mL).^{[19]
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- Don’t peel the garlic; if you do, the cloves will come apart!
5
Cover the ingredients with water, then simmer them for 45 minutes. Bring the water to a boil over high heat first, then reduce it to a simmer. Allow the stew to cook for 45 minutes. Check the water every 10 to 15 minutes, and add more water if it starts to get too low.^{[20]
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- You need just enough water to cover the pork legs. If you can see the pork legs, add more water.
- How much water you add depends on how fast it is evaporating. Just use enough to cover the pork legs back up again.
6
Add the green chilies, vinegar, onion, and fish sauce. Toss in 3 green chilies along with ¹⁄₂ cup (120 mL) of vinegar. Peel and quarter 2 medium red onions and add them into the pot as well. Finish off with a splash of fish sauce.^{[21]
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- How much fish sauce you use depends on your personal taste. About 1 tablespoon (15 mL) should be plenty, however.
7
Cook the stew for another 30 minutes. If the stew stopped boiling with the addition of the new ingredients, bring it to a boil over high heat first, then reduce it to a simmer over low to medium heat. Allow the stew to cook for another 30 minutes or so. It is ready when the meat turns tender.^{[22]
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- You don’t have to add more water/vinegar this time.
8
Serve the stew with steamed white rice. Once the stew is seasoned to your liking, transfer it to a serving dish, then serve it alongside some steamed white rice.^{[23]
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- Keep any leftovers in an airtight container in the fridge. Enjoy them within 3 to 4 days.