One of my fam favorite Filipino dish is the Paksiw na Pata. There is actually an alternative to cooking lechon paksiw, you don't have to use a leftover meat from a whole lechon/roasted pig. This method is using a oven baked slow cook. Instead of reheating the same dish it bringing freshness to your pork paksiw. The lechon sauce and other condiment just make this dish so wonderfully savory with a touch of sweetness which is just as delicious.
Ingredients:
1½-2lbs pork hock- pork knuckle
2 pcs bay leaves
3 large garlic clove, crushed and coarsely chopped
1 medium size spanish red onion, sliced
1-2 tbsp grapeseed or any vegetable oil
10-15 whole black peppercorn
1 cup Mang Tomas lechon sauce
75ml soy sauce
¼ cup superfine asian brown or black sugar
1 cup datu puti plain white vinegar
2½ cup water
fish sauce
salt and pepper to taste
Preparation:
Ingredients:
1½-2lbs pork hock- pork knuckle
2 pcs bay leaves
3 large garlic clove, crushed and coarsely chopped
1 medium size spanish red onion, sliced
1-2 tbsp grapeseed or any vegetable oil
10-15 whole black peppercorn
1 cup Mang Tomas lechon sauce
75ml soy sauce
¼ cup superfine asian brown or black sugar
1 cup datu puti plain white vinegar
2½ cup water
fish sauce
salt and pepper to taste
Preparation:
1. Preheat oven to 180°C. Wash and dry pork knuckle with paper towel. Cut the skin and meat with a sharp knife or get the butcher to do it for you. Rub salt and freshly ground black pepper into the skin and into the slits, then place in a roasting pan.
2. Bake for about one and a half hours to 2 hours or until meat turns golden brown and crispy. Remove pan from oven.
3. Heat oil in a 26 cast iron casserole, saute garlic and onion until on medium heat. stir occasionally until the fragrant.
4. In the casserole add the roasted pork knuckle, sugar, vinegar, soy sauce bay leaves, whole peppercorn and lechon sauce.
5. Then pour the water into the casserole.
6. Season with salt and pepper.
7. Cover and simmer on low heat approximately an hour or until the meat is tender. So that the fat from the skin and meat gets mixed in with the juices. Add more water as needed.
8.When the meat starting to fall off the bone and the fats from the juice. Skim excess fat from the casserole as necessary, if you are hearty and health conscious.
9. Add around 1 tbsp patis or fish sauce and sprinkle a little bit msg to adjust the seasonings as needed. Turn off the heat and serve with steamed rice.