Paksiw (pak-see-eww) na pata is a savory, saucy, and fatty pork dish that my grandma used to make. I have fond memories of eating this in our kitchen booth in the afternoon light. This dish is definitely a guilty pleasure, so I won't make it too often, but it's good to have this recipe recorded.
  banana blossom2 cups
dried, loosely packed
 pork leg1 lb
front leg cut into 2-3 inch pieces, foot removed
 soy sauce 1/4 cup
 vinegar 1/4 cup
preferably apple cider vinegar
 whole peppercorn2 tbsp
 bay leaf2 whole
 steamed rice
First, soak the banana blossoms in cool water in a small bowl. Kick off the rice cooker.
Scrape the skin of the pork leg with a slicer to clean, then wash it thoroughly, about 3 times total.
As a final cleaning step, bring the cleaned pork leg to a boil in a thick pot, then simmer for 3 minutes. Drain this water out, rinse off the pork, rinse out the pot, and bring the pork to a boil again. Skim off any scum that rises. Simmer for 10 minutes.
Drain excess boiled water, but leave just enough behind to barely cover the pork. Add the soy sauce, vinegar, and peppercorns. Also add the bay leaves if using. Simmer covered until pork is tender, about 60 minutes. Rotate the pieces periodically.
Drain banana blossoms and add to the pot.
Simmer for another 10 minutes, uncovered, until the sauce thickens. Season to taste and serve over steamed rice.

Consider incorporating steps and ingredients from this article the next time around.
Also, order the pork leg from Olivier's.


Carmen Tolentino