Pata Paksiw (Filipino Braised Pork Hocks)

Pata paksiw—more commonly called paksiw na pata—is a Filipino dish made from pork hock or pig’s trotters slowly simmered until tender in a tangy, savory-sweet sauce.

Typical ingredients include:

Vinegar and soy sauce

Garlic, bay leaves, and peppercorns

Brown sugar

Banana blossoms (puso ng saging), sometimes

Water or broth

The result is rich, slightly sour, sweet, and sticky, usually served with steamed rice. It’s similar to humba, though paksiw na pata generally has a more noticeable vinegar tang.

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Prep Time 15

Cook Time 2 30

Total Time 2 45

Course Dinner, Lunch, Main Course

Cuisine Asian, Filipino, International

Servings servings

Calories 1236 kcal

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Ingredients

3 pounds fresh pork hocks or pig’s feet, cut into 2-inch pieces (not smoked)
4 cups water plus more as needed
½ cup soy sauce
½ cup cane vinegar or white vinegar
⅓ cup packed brown sugar
8 cloves garlic crushed
2 bay leaves
1 teaspoon whole black peppercorns
small cinnamon stick optional
½ cup dried banana blossoms soaked for 15 minutes and drained, optional
½ teaspoon salt or to taste

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Instructions

Clean the pork: Rinse the pork hocks and place them in a large, heavy-bottomed pot or Dutch oven.
Begin cooking: Add the water, soy sauce, garlic, bay leaves, peppercorns, and cinnamon stick. Bring to a boil, skimming off any foam that rises to the surface.
Simmer: Reduce the heat to low, cover, and simmer for 1½–2 hours, or until the pork is nearly fork-tender. Check occasionally and add a little water if the liquid gets too low.
Add the vinegar: Pour in the vinegar. Let it boil uncovered for about 3 minutes without stirring, then stir in the brown sugar and banana blossoms.
Finish the dish: Simmer uncovered for another 30–40 minutes, stirring occasionally, until the pork is very tender and the sauce is reduced, glossy, and slightly thick.
Adjust seasoning: Taste and add salt, more sugar, or a splash of vinegar as desired. Remove the bay leaves and cinnamon stick.
Serve: Serve hot with steamed white rice.

For a thicker sauce, remove the tender pork and boil the liquid for 5–10 minutes before returning the pork to the pot.

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Disclaimer

Some parts or all of recipe maybe AI-generated. Recipe pictures are examples of recipe and represent no affiliation with photographer.

Nutrition

Calories: 1236kcal (62%)Carbohydrates: 25g (8%)Protein: 99g (198%)Fat: 79g (122%)Saturated Fat: 29g (181%)Polyunsaturated Fat: 8gMonounsaturated Fat: 35gCholesterol: 371mg (124%)Sodium: 2780mg (121%)Potassium: 1538mg (44%)Fiber: 2g (8%)Sugar: 18g (20%)Vitamin A: 10IUVitamin C: 2mg (2%)Calcium: 114mg (11%)Iron: 23mg (128%)

Disclaimer

Nutritional information for this recipe is an approximation and is not to be construed as medical advice.

Keyword braised, comfort food, pork, savory

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