All Easy Recipes. Cook all that you can cook. Pickled Pork Hocks
(Paksiw Na Pata)
What You Need:            (To Serve: 4)
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  • 2 cups water
  • 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
  • teaspoon whole black peppercorns
  • 4 one-pound fresh pork hocks (pig knuckles)
  • 2 tablespoons soy sauce, preferably Japanese

  • How To Cook:
    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.

    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 1 hours.

    3. Check the pork from time to time; if the liquid seems to be cooking away, replenish it with boiling water.

    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.

    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.

    6. Paksiw na pata is traditionally accompanied by plain rice, boiled without salt.

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