Paksiw na Pata (Pig feet stew)
This pork dish is easy to prepare and is great for a busy homemaker.
Ingredients
Serves: 5
- 1.5 kg pig feet/pork hocks
- 375 ml (1 1/2 cups) vinegar
- 375 ml (1 1/2 cups ) water
- 65ml (1/3 cup) soy sauce
- 1 medium onion, diced
- 2 cloves garlic, crushed
- 1 tablespoon whole peppercorn, crushed
- 3 bay leaves
- 1 tablespoon sugar
- salt to taste
Directions
Prep:5min ›
Cook:1hr10min ›
Ready in:1hr15min
- Rinse the pig feet and pat dry. Put in a large pot about 6-8 litres big. Add all the remaining ingredients.
- Boil for 2-3 minutes. Reduce the heat and simmer for 1 hour, mixing occasionally to prevent the meat from sticking to the bottom of pot.
- At this point, the meat should be already pulling away from the bones and the sauce nice and thick. Serve hot over rice.
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Reviews and ratings
Global ratings:
(14)
Reviews in English (12)
In some Filipino recipes, they add dried banana blossoms. They also put a cup of pineapple juice to make it sweet. Depends on how you want it. - 25 Jan 2011 (Review from Allrecipes US | Canada)
I'm giving this a 5 star review just from the reaction my Filipino hubby had when he came home last night and found that I had prepared this dish for him. I am a Gma from the south and although this has been prepared numerous times with southern families, mine was not one of them! DH had mentioned several times how much he would love to have pigs feet and told me I could cook them using the basic ingredients I use for a favorite chicken/pork adobo recipe that we both love. When I found fresh pigs feet in our market, I knew the time had come. Your recipe filled the need for the instructions. I got a great review from him and I only want to pass it on to you. Thank you for making my DH a happy camper!! He said it reminded him of home. You just can't top that!! - 11 Mar 2011 (Review from Allrecipes US | Canada)
My local store was out of pigs feet so I made this dish using pig tails. Wow! It was fantastic; a bit fatty but absolutely delicious. I can't wait to try this using pork shoulder and pigs feet. A solid five stars - 14 Mar 2010 (Review from Allrecipes US | Canada)
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