Paksiw na Pata Batangas Style

Paksiw na Pata Batangas Style. Cooking pata paksiw style using vinegar only, yes no soy sauce and with some broth. Paksiw na Pata in vinegar only is not limited to Batangas, I have tasted Paksiw na Pata or Pork without the usual soy sauce on other parts of the country. The pork is simply stewed vinegar and garlic, some time with onion and or peppercorns. This version of pork paksiw is normaly or originaly cooked by our grannies and at rural areas, where at times soy sauce may not be available.

Paksiw na pata in vinegar only is very simple to make and with minimum ingredients. Pork knuckles and feet are preferably used which is boiled with garlic and onions till tender and seasoned with vinegar and salt. I contrast with Paksiw na Pata with soy sauce with sticky sweet and sourly sauce Paksiw na Pata in vinegar only is cooked with some salty sourly broth which is best mixed with steaming white rice.

Here is the recipe of my Paksiw na Pata Batangas Style, try it.


Ingredients:

1 medium to large size pork leg, pata with knuckles and feet
1/3 - 1/2 cup vinegar
1/2 head garlic, peeled, crushed
2-3 medium size onion, peeled, quartered
2-3 long green chili
2-3 tbsp. peppercorns
salt

Cooking procedure:

Ask the butcher to saw cut pork leg/feet crosswise at 1 1/2” in thickness. Wash pork leg/feet thoroughly and drain. Place the pork leg/feet, the peppercorns and garlic in a large sauce pan add in water up to about an inch above the pork. Bring to a boil and simmer for 30 to 45 minutes. Remove all scum that rises to the surface. Watch the liquid level and add more water as necessary. Now add in the onions and vinegar and continue to simmer for another 15 to 30 minutes or until tender, pork skin should be soft like chewy gelatin. season with salt to taste. Add in the long green chili on the final 3 to 5 minutes of cooking. Serve hot with a lot of rice.

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