Paksiw na Pata {Braised Pork Knuckles}


  • 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


  1. 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.
  2. Fry tofu slices in oil for around 30 seconds on each side, set aside.
  3. Pour in the soy sauce, vinegar.
  4. Wait for it to boil then add peppercorn, bay leaf and crushed garlic.
  5. Simmer over low heat for at least 1 hour or until pata becomes tender.
  6. When meat is tender, add the banana blossom, fried tofu slices and lechon sauce.
  7. Stir and season with salt or fish sauce to taste
  8. Simmer for a 1 minute and serve with steamed rice.