Paksiw na Pata


May 8, 2017


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

  • Prep: 5 hrs
  • Cook: 1 hr
  • 5 hrs

    1 hr

    6 hrs

  • Yields: Serves 1


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


In a pot, boil the pata with water, soy sauce, and garlic.

While simmering, add vinegar gently. Do not mix the vinegar into the mixture, but instead, wait until vinegar is cooked.

Cook until pata is fork-tender, then add in banana blossoms.

Take out the pata from the broth, and add in brown sugar to the boiling liquid. Reduce until stock has a thick consistency.

Gently add crumbled tofu to the sauce, and season with salt and pepper.

Serve the pata hot, and top with the sauce.

Paksiw Na Pata
(Featured in June - July 2016 Issue)

Enjoy access to Breakfast Magazine right on your mobile! Sign up now and get your FREE digital copy!


0 Reviews

All fields are required to submit a review.