Paksiw Na Pata Braised Pork Hocks Recipes

This pork dish is easy to prepare and is great for a busy homemaker. Serve hot over rice.

Provided by lola

Categories     Soups, Stews and Chili Recipes     Stews

Time 1h20m

Yield 5

Number Of Ingredients 10

Nutrition Facts : Calories 341.8 calories, Carbohydrate 9.2 g, Cholesterol 137.8 mg, Fat 20.8 g, Fiber 1.2 g, Protein 30 g, SaturatedFat 5.6 g, Sodium 1091.7 mg, Sugar 4.7 g

• Ingredients

Flavor of many Filipino dishes get better as they are kept in the fridge safely for few days and Paksiw na Pata is one of them. I remember my dad making this dish then stored it in the fridge for days before serving. I was just a little boy back then and I thought it was kind of weird! Why would someone have the pleasure of feasting on old food ha? But you know what . . . he was right! If you keep it in the fridge for a day or two after it's cooked, the flavor just gets better. Well, don't eat it cold okay; reheat them in the microwave or stove top. Hey you know, I'm not saying that you will eat it cold but I'm just saying. But if you are like me who wouldn't wait for days, be my guest. Just serve it and eat it after cooking. When buying pork hocks, I suggest picking the ones that are sliced about 2 inches thick. Don't buy the ones that are almost 4 inches thick. The reason is it will take longer to cook and the size is more for an average person can eat. But if the thinner ones are not available, get two of the thick ones and just ask the nice guy behind the meat counter if he could slice them in half for you.

Provided by Ray Gingco

Categories     Lunch/Snacks

Time 2h

Yield 4-6 serving(s)

Number Of Ingredients 14

Nutrition Facts : Calories 360.9, Fat 10.7, SaturatedFat 1.5, Sodium 3213.5, Carbohydrate 47.6, Fiber 4.2, Sugar 31, Protein 7.6

• Ingredients