Paksiw na Pata {Braised Pork Knuckles}
Ingredients
Scale
- 1 pork pata, chopped into 1-inch slices
- 1 block tofu, sliced into 2 inch slices
- 3 tbsp oil
- 4 cups water
- ¾ cup vinegar
- ¾ cup soy sauce
- 1 cup lechon sauce
- 3 cloves garlic, crushed
- 2 bay leaf
- 1 tsp peppercorns
- ½ cup bulaklak ng saging {banana blossoms}
- salt or fish sauce to taste
Instructions
- In a large pot, place pork leg and add water (enough to cover the meat). Before it comes to a boil, scum will rise on top of the water. Skim those scum until water boils and no more scum rise on top.
- Fry tofu slices in oil for around 30 seconds on each side, set aside.
- Pour in the soy sauce, vinegar.
- Wait for it to boil then add peppercorn, bay leaf and crushed garlic.
- Simmer over low heat for at least 1 hour or until pata becomes tender.
- When meat is tender, add the banana blossom, fried tofu slices and lechon sauce.
- Stir and season with salt or fish sauce to taste
- Simmer for a 1 minute and serve with steamed rice.