Paksiw na Pata Recipe: soy marinated pork leg

by Joost Nusselder | Updated:  August 15, 2020

17 easy recipes anyone can make...

All the tips you'll need to get started in Japanese cooking with, FOR A LIMITED TIME, FREE as our first email: the complete Japanese with ease cookbook.

We'll only use your email address for our newsletter and respect your privacy

I love creating free content full of tips for my readers, you. I don't accept paid sponsorships, my opinion is my own, but if you find my recommendations helpful and you end up buying something you like through one of my links, I could earn a commission at no extra cost to you. Learn more

Ever had trouble finding Japanese recipes that were easy to make?

We now have "cooking Japanese with ease", our full recipe book and video course with step-by-step tutorials on your favorite recipes.

This Paksiw na Pata Recipe is a sweet, sour, and salty dish made from pork leg. In the Philippines, you can prepare this by buying freshly-butchered pork leg from the wet market.

You pay for this whole and ask the butcher to chop it into appropriate sizes for cooking. Many Filipinos include this dish in their everyday preparations.

They cook this with banana blossom, soy sauce, garlic, onion, black pepper, sugar, and vinegar.

There may be some variations as the Philippines has different provinces but the ones mentioned are the most common ingredients of the dish.

This is a fatty dish because it’s hard to take away the fat without ruining the appearance of the pork leg. It’s also tastier that’s why it’s hard to put away the fat in this dish.

Paksiw na Pata Recipe

Paksiw na Pata Recipe Preparation & Tips

Paksiw na Pata is easy to cook. Most cooks will put everything in a pot and cook away.

It will take a couple of hours to cook the meat and make the sauce a bit thicker although some meat will be easier to cook especially for younger pigs.

There are leveled-up versions of this dish. Some like to add cream or tweak the dish to their liking. This is evident in some restaurants but at home, the original version is still the best.

Cooking the original pata recipe is better because the ingredients you can use come straight from the market. You can buy the freshest ingredients from the market.

Also read: how to cook pata hamonado with this traditional recipe

Paksiw na Pata Recipe

Paksiw na Pata Recipe

Paksiw na Pata Recipe

Joost Nusselder
Paksiw na Pata is easy to cook. Most cooks will put everything in a pot and cook away.
No ratings yet
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Main Course
Cuisine Filipino
Servings 7 people
Calories 334 kcal

Ingredients
  

  • kilos large pork hock chopped
  • 1 tbsp minced garlic
  • ½ cup soy sauce
  • ½ cup vinegar
  • ½ cup water
  • ½ cup dried banana blossoms
  • 4 tbsp brown sugar
  • 1 pc bay leaf
  • 1 tbsp whole peppercorns
  • Pinch of Salt to taste
  • Pinch of MSG

Instructions
 

  • Clean pork leg and chop into serving piece.
  • Combine vinegar, garlic, peppercorns, and water and boil the pork legs.
  • Then add the soaked banana blossoms along with the water used in soaking.
  • Simmer pork legs until tender. Pour additional water if needed;
  • To prevent sticking, stir once in a while.
  • Then add the soy sauce and sugar.
  • Boil for a few more minutes. Then add the MSG and salt to taste.
  • Serve hot. Makes 4 to 6 servings.

Nutrition

Calories: 334kcal
Keyword Pork
Tried this recipe?Let us know how it was!

 

Pata Paksiw

Aside from that, cooking Paksiw na Pata is better because of the amount you can cook for less money. Going to restaurants is more expensive.

You can do this if you’re traveling but when you’re in your house, choose to stay in and just cook it for your family. You can also ask your mom to cook this for you.

There’s no better way to eat this than to eat it with rice and not just any rice but local rice you can buy from trusted stores that sell them.

Also read: The secret technique to Crispy Pata Pork knuckle (deep-fry it thrice)

Ever had trouble finding Japanese recipes that were easy to make?

We now have "cooking Japanese with ease", our full recipe book and video course with step-by-step tutorials on your favorite recipes.

Joost Nusselder, the founder of Bite My Bun is a content marketer, dad and loves trying out new food with Japanese food at the heart of his passion, and together with his team he's been creating in-depth blog articles since 2016 to help loyal readers with recipes and cooking tips.