Cooking at Home Paksiw na Pata ng Baboy!

Mommy Tina's Paksiw na Pata ng Baboy
Mommy Tina's Paksiw na Pata ng Baboy

It’s still 20 minutes before 12 o’clock, but I’m hungry already … and so are the other 3 members of my family who are here at home. Why? Because the kitchen smells yummy with the aroma of

Paksiw na Pata ng Baboy

simmering in the stove …

When I was young, I remember coming home to the delicious smell of food coming from our kitchen. My parents were great cooks, and meal time was always waited on with much anticipation. It didn’t matter what my father was cooking, or my mother … for us, anything they cooked tasted heavenly … be it Dinengdeng … or Kalabasa with Dahon ng Ampalaya … or Ampalaya con Carne … or Tinapa with MiswaSpaghetti with Corned BeefCorned Beef with CabbagePinakbetPatola with Miswa … Beef with Sotanghon… Kinilaw … and the list can go on and on and on!

I want my children to remember the smells … I want my daughters to remember home-cooked meals … I want them to learn so that when they have families of their own in due time, they too, will make cooking an integral, joyful, enjoyable part of their family life.

Paksiw na Pata ng Baboy

Ingredients

  • Pata ng Baboy
  • 10 cloves of Garlic, minced
  • 1 Onion, sliced
  • Peppercorns (a teaspoon)
  • Vinegar (around half a cup)
  • Salt or Patis (Fish Sauce) to taste

Tip:

You can buy the pata ng baboy whole from the meat section of any wet market. The front leg is preferred over the hind leg because it cooks faster.  If you will buy the whole front leg, ask the butcher to cut it into serving sizes.

You can also buy the pre-cut sizes from any meat section in a wet market.  If you do this, you can choose the cuts you like and you can also get as many pieces as needed.

Cooking Procedure:

  • In a deep pot with cover, place the cut-up pata ng baboy;
  •  Pour enough water to cover;
  • Bring to a boil;
  • Add a little salt, maybe half a teaspoon;
  • simmer for a few minutes more;
  • Add the minced garlic, peppercorn, vinegar, patis or salt, and the sliced onion;
  • Do not stir, just let it simmer some more;
  • Check if the meat is tender and check also the taste;
  • Adjust when necessary;
  • Serve hot ;
  • For sawsawan, sili and patis will be perfect with the Paksiw na Pata ng Baboy!

Remember:

The garlic makes the sabaw smell good AND taste good, so make sure you add enough!

The sabaw should just be enough – not too much because when that happens, the quality (taste and consistency) of the soup will be affected. The lesser the sabaw, the tastier your

Paksiw na Pata ng Baboy

will be!

 

Paksiw na Pata ng Baboy
Paksiw na Pata ng Baboy

 

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