Entree: Philippines – Kapampangan – Paksiw na Pata (Braised pork hock in a savory-sour vinegar and soy sauce stew)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 2 hrs

Total 2 hrs 15 min

Ingredients

- 2 pork hocks, approx. 3 lb (1.36 kg) total
- 2 tbsp (30 ml) cooking oil
- 6 cloves garlic, crushed
- 1 medium onion, sliced
- 1 cup (240 ml) white vinegar
- 3/4 cup (180 ml) soy sauce
- 1/2 cup (100 g) brown sugar
- 1 cup (240 ml) water or pork broth
- 2 bay leaves
- 1 tsp (5 g) whole black peppercorns
- 2 long green chilies (siling haba), optional
- Salt to taste

Instructions

1. Pat pork hocks dry and season lightly with salt. Heat oil in a large heavy-bottomed pot over medium-high heat and brown hocks on all sides, 6–8 minutes; remove and set aside.
2. In the same pot, sauté garlic until fragrant, then add sliced onion and cook until translucent.
3. Return hocks to the pot; add vinegar, soy sauce, brown sugar, water or broth, bay leaves, and peppercorns. Do not stir until vinegar has boiled for a minute to cook off acidity.
4. Bring to a simmer, then cover and reduce heat to low. Simmer gently for 1.5–2 hours, turning once, until meat is very tender and pulling from the bone.
5. Remove hocks; increase heat and reduce the braising liquid uncovered until slightly thickened and glossy. Adjust seasoning with salt or a splash more soy sauce.
6. Return hocks to the pot to coat with sauce, or slice and serve with the sauce spooned over steamed rice. Garnish with chilies if using.