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What You Need:
(To Serve: 4)
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2 cups water
½ cup distilled white vinegar
1 small bay leaf
6 medium-sized garlic cloves, peeled and crushed slightly with a kitchen mallet or the flat of a large heavy knife
2 tablespoons dark brown sugar
1 tablespoon salt
½ teaspoon whole black peppercorns
4 one-pound fresh pork hocks (pig knuckles)
2 tablespoons soy sauce, preferably Japanese
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Translate this recipe:
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| How To Cook: |
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1. Combine the water, vinegar, bay leaf, garlic, brown sugar, salt and pepper-corns in a heavy 4- to 5-quart casserole and stir until the sugar and salt dissolve.
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2. Add the pork hocks, turning them about with a spoon until they are evenly coated with the vinegar mixture. Bring to a boil over high heat, reduce the heat to low, cover tightly and simmer for 1½ hours.
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3. Check the pork from time to time; if the liquid seems to be cooking away, replenish it with boiling water.
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4. Stir in the soy sauce, cover again and simmer for 30 minutes longer, or until the pork is tender and shows no resistance when pierced with the point of a small, sharp knife.
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5. To serve, arrange the pork hocks attractively on a heated platter. Discard the bay leaf, garlic and peppercorns and pour the remaining cooking sauce over the meat.
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6. Paksiw na pata is traditionally accompanied by plain rice, boiled without salt.
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