Paksiw na pata is a Filipino stew made with pork hocks and banana blossoms simmered in vinegar and soy sauce. The pork becomes meltingly tender and the sauce balances sweet and savory notes — perfect served with steamed rice.
Because pork is traditionally served for good luck during New Year celebrations, this updated paksiw na pata (first posted in 2013) is included in the holiday series. If you enjoy pork dishes, you might also like other classic pork recipes that work well for gatherings and parties — hearty, crowd-pleasing dishes that pair beautifully with rice.
Paksiw is a Filipino method of stewing proteins or vegetables in vinegar with aromatics like garlic, ginger, onions, and whole peppercorns. In the pata version, pork hocks (knuckles) are the main cut and soy sauce is added for depth and umami. Brown sugar brings a gentle sweetness near the end of cooking while dried banana blossoms (lily buds) add texture to the finished dish.
Cooking tips
- Sear the meat – Browning the pork before simmering caramelizes its surface and builds richer flavor than simply stewing raw meat.
- Boil the vinegar – Let the vinegar come to a brief boil, uncovered and without stirring, to mellow its sharp acidity.
- Give it time – Low and slow cooking melts fat and breaks down connective tissue. Cook until the hocks are falling off the bone for the best texture.
- Use brown sugar – Brown sugar adds a deeper, molasses-like sweetness compared with white sugar and rounds out the sauce.
- Optional additions – For a tropical twist, add pineapple chunks or pan-fried saba bananas toward the end of cooking.
This braised pata is straightforward but requires a couple of hours to reach ideal tenderness. If you prefer hands-off methods, you can make it in a slow cooker or pressure cooker.
- Slow Cooker – Sear the hocks first, then transfer everything to a crockpot. Cook on HIGH for 4–6 hours or LOW for 6–8 hours. When the meat is tender, remove the lid and reduce the sauce for about 30 minutes, or transfer the liquid to a saucepan and simmer until thickened.
- Pressure Cooker – Sear the meat using the sauté function or on the stovetop, then pressure cook on HIGH for 30–40 minutes depending on hock size. Release pressure following the manufacturer’s instructions, then simmer uncovered until the sauce reduces to the desired consistency.
Serving suggestions
Serve paksiw na pata as the main entree for lunch or dinner with plenty of steamed rice to soak up the rich sweet-and-salty sauce. A simple vegetable side or a fresh salad will balance the meal.
Storage and reheating instructions
- Because vinegar acts as a preservative, paksiw na pata stores well. Cool completely, transfer to an airtight container, and refrigerate for up to 3 days or freeze for up to 2 months.
- Reheat gently in a saucepan over medium heat until the internal temperature reaches 165°F (74°C) and the sauce is heated through.
More pata recipes
Pata Tim
Kare-kareng Pata
Crispy Pata
Did you make this? Leave a review and tag @kawalingpinoy on social media to share your version.
Paksiw na Pata
Pin It
Email Recipe
Ingredients
- 1 tablespoon canola oil
- 1 onion, peeled and sliced
- 4 cloves garlic, peeled and minced
- 2 pounds pork shanks or hocks, cut 2-inch thick
- 2 bay leaves
- ¼ teaspoon peppercorns, cracked
- 1 cup vinegar
- ½ cup soy sauce
- 2 cups water
- ¼ cup brown sugar
- ½ cup dried banana blossoms (lily buds)
- salt to taste
Metric
Instructions
-
In a heavy-bottomed pot over medium heat, warm the oil. Add garlic and onions and cook until softened.
-
Add pork hocks and brown, turning occasionally, until lightly seared on all sides.
-
Pour in the vinegar and allow it to boil, uncovered and without stirring, for about 2 to 4 minutes to reduce its sharpness.
-
Add soy sauce, water, bay leaves, and cracked peppercorns.
-
Lower the heat, cover, and simmer for 1½ to 2 hours or until the meat begins to fall off the bone, adding more water in ½-cup increments if needed.
-
Stir in the brown sugar and banana blossoms. Continue to cook until the blossoms soften, the meat is very tender, and the sauce has reduced and thickened.
-
Season with salt to taste and serve hot.
Notes
Video
Nutrition Information
Carbohydrates: 19g,
Protein: 52g,
Fat: 44g
This nutrition information is approximate and provided for convenience. Data is based on standard food composition sources and calculators.