Paksiw Na Pata (Braised Pork Hocks)

"Flavor of many Filipino dishes get better as they are kept in the fridge safely for few days and Paksiw na Pata is one of them. I remember my dad making this dish then stored it in the fridge for days before serving. I was just a little boy back then and I thought it was kind of weird! Why would someone have the pleasure of feasting on old food ha? But you know what . . . he was right! If you keep it in the fridge for a day or two after it's cooked, the flavor just gets better. Well, don't eat it cold okay; reheat them in the microwave or stove top. Hey you know, I'm not saying that you will eat it cold but I'm just saying. But if you are like me who wouldn't wait for days, be my guest. Just serve it and eat it after cooking. When buying pork hocks, I suggest picking the ones that are sliced about 2 inches thick. Don't buy the ones that are almost 4 inches thick. The reason is it will take longer to cook and the size is more for an average person can eat. But if the thinner ones are not available, get two of the thick ones and just ask the nice guy behind the meat counter if he could slice them in half for you."
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Ready In:




  • 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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