Paksiw is basically a stew with vinegar as the main “spice” or seasoning. Pata is pork leg. So Paksiw na Pata is pork leg braised in a vinegar stewing liquid.
I have a go-to Paksiw na Baboy (Chinese-style) recipe that was my late father’s second favorite dish (after adobo, or so I have been told) but after a friend extolled her super-easy paksiw na pata recipe, I decided to try it. She had me at “It’s a dump-everything-recipe!”.
The secret, she says, is to find, not pork leg per se, but pork leg slices that are about 1 -inch thick, and that have been already trimmed of most of its fat and yes, virtually no skin on them. She even recommended to me her favorite meat shop that prepares such pork leg slices! There is even no need to cut the pork leg into serving pieces because, as she says, the pressure cooker does it for you! And no need to parboil too!
She graciously gave me permission to print her recipe.
3 large pieces pork leg slices, already trimmed and cleaned
(about 1 kilo total)
3/4 cup sukang sasa (native vinegar)
2 tablespoons dark soy sauce
3 tablespoons light soy sauce
2 teaspoons brown sugar
a large pinch of sea salt (may be omitted, if desired)
3 pieces bay leaves
about 1 teaspoon dried oregano
1 tablespoon smashed peppercorns (not ground pepper)
1 whole bulb of garlic, smashed
about 3/4 to 1 cup water
a handful of banana blossoms, knotted (softened in water if necessary)
And just as she says, simply rinse the pork leg pieces and place them in the pressure cooker (I have a small one that’s just perfect for a kilo or so of meat).
Dump the sukang sasa, soy sauces, brown sugar, salt, bay leaves, oregano, peppercorns, and garlic into the pot. Add just enough of the water to barely cover the pork.
Pressure cook about 30 to 40 minutes (start the timer after the cooker starts “whistling”). I cooked mine for 40 minutes because we like really soft meat. Wait for the pressure to be released before opening the pot. Add the banana blossoms and simmer uncovered another 5 to 10 minutes (the sauce should thicken slightly)
Adjust the seasonings as desired.
(Easy peasy yummy!)
Oh, a note about the vinegar – sukang sasa is a local Filipino vinegar fermented from nipa palm, also known as sukang paombong. If unavailable, regular cane vinegar may be used but reduce the amount by half or a third, because it may be too strong. Use your personal judgment to adjust the sourness of the dish.