It may take a while, but this Paksiw na Pata is worth the wait


Great food comes to those who wait… and choose to make this classic Filipino pata (pork thigh/leg) fare.

Preparation time: 5 hours
Cooking time: 1 hour

2 pieces whole pork pata
150 ml soy sauce
50 grams garlic, crushed
80 ml vinegar
100 grams banana blossoms
50 grams brown sugar
60 grams tofu, marinated in soy sauce
salt and pepper to taste
sugar to taste

1 In a pot, boil the pata with water, soy sauce, and garlic.
2 While simmering, add vinegar gently. Do not mix the vinegar into the mixture, but instead, wait until vinegar is cooked.
3 Cook until pata is fork-tender, then add banana blossoms into the pot.
4 Take out the pata from the broth and add brown sugar to the boiling liquid. Reduce until stock thickens.
5 Gently add crumbled tofu to the sauce and season with salt and pepper as desired. Serve the pata hot and top with the sauce.

Chef ’s Note
To reduce a liquid means to make it half of its liquid quantity through evaporation. This is usually done through boiling.

This recipe was originally published in the June-July 2016 issue of Breakfast Magazine.