Paksiw Na Pata (Braised Pork Hocks)
- Ready In:
- 2hrs
- Ingredients:
- 14
- Serves:
-
4
ingredients
- 5 piece sliced pork hocks, about 3 lbs
- 1182.95-1419.54 ml water
- 59.14 ml dry sherry
- 236.59 ml vinegar
- 177.44 ml soy sauce
- 59.14 ml Worcestershire sauce
- 1 medium onion, cut about 1 inch squares
- 6 garlic cloves, minced
- 7.39 ml peppercorns or 4.92 ml ground black pepper
- 4 piece star anise
- 4 piece bay leaves
- 177.44 ml banana blossom, dried
- 118.29 ml brown sugar
- 44.37 ml vegetable oil
directions
- Wash pork hocks and pat dry.
- Place wok or a deep wide pan over high heat.
- Add 3 tablespoon oil.
- Sear sides of pork legs until lightly browned.
- Transfer all the seared pork legs temporarily on a plate.
- In the same wok or pan, sauté onions, garlic, and bay leaves for about 2 minutes.
- Add pork legs, water, vinegar, soy sauce, Worcestershire sauce, pepper, and star anise.
- Let it boil for about 6 minutes then take off and discard foam that may surface on top of the water.
- Cover wok or pot, turn heat to low, and let it simmer for about 1 1/2 hours or until meat is tender when pierced by fork.
- Add banana blossoms, and sugar by stirring them inches.
- Continue to simmer for another 15 minutes.
- Add more sugar and soy sauce if needed.
- Served with hot steamed rice.
- ENJOY!
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