Paksiw na Pata is braised pork's shank in vinegar, soy sauce and other condiments.
Paksiw na Pata Ingredients
2 lbs pork’s leg (pata); cut in chunks
1/2 cup vinegar
1/4 cup soy sauce
1 head garlic; crushed
1/2 tablespoon peppercorn
1/2 cup banana blossoms (bulaklak ng saging)
4-5 bay leaves
3 tablespoons brown sugar
Paksiw na Pata Cooking Instructions
Place pork’s leg in a pot/saucepan and add water to cover.
Add all the ingredients except the banana blossoms.
Bring to a boil, then lower heat to medium or medium-low fire.
Papaitan is one of the famous dishes of the Ilocanos which consist of different goat or beef innards such as tripe, liver, kidney, intestine, pancreas, and heart. Originally, the goat innards were used for this dish but because of the introduction of cooking variation and substitution, beef innards were also used used.
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Patatim is a Filipino dish made out of slowly braised pork leg. Historical account of this dish was lost in the passage of time. However, in order to better comprehend the origins of Pata Tim is to better understand the meaning of Pata and Tim. "Pata" is a Spanish word for "leg" and Tim is a Chinese word which is conclusively and probably refers to a cooking style or manner on how a dish is cooked.
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Pork Chop (Salt and Pepper) is a Chinese delicacy that most Filipinos here in Los Angeles loves to eat. I used to buy it in Hop Li Chinese Restaurant in Santa Monica, California every Thursday on my way back home from work. In case you happen to visit LA, I think Hop Li has the best Salt and Pepper pork chop here in Los Angeles county. They have two restaurant in Santa Monica and one in China Town.
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Pork Sinigang, also called Sinigang na Baboy, is a traditional Filipino soup dish known for its sour flavor. By tradition, the souring ingredient of this dish comes from a tamarind fruit. Through time, this souring ingredient diversed and instead of using tamarind, guava, calamansi, bilimbi (kamias), unripe green mango, or santol can also be used. Today, a popular powdered sour-soup based ingredient called the "Sinigang Mix" is commonly used. This Sinigang Mix powder is as popular as it is commonly available in most Filipino stores and supermarkets.
If the Ilocanos have Dinakdakan, the Pampangenos have Sisig. The difference of the two is the manner in which they are cooked. Dinakdan uses the method of boiling, and grilling the pig's head parts prior to finalizing the dish, while Sigig uses the method of boiling, grilling, and stir-frying the pig's parts.
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