The traditional Filipino meal is called paksiw na Pata.Many versions of paksiw na pata include soy sauce or fish sauce for flavor and color, which is different from the term pakSiw which usually refers to something cooked in garlic and vinegar.The meal will take 2 hours to cook, but the results are worth the wait.
Step 1: Put the pork legs in the oil and cook them.
Add 3.3 pounds of pork leg to the cooking oil and slice it into 1 2 sections.Place the pork leg pieces in a pan and cook them.The pork legs should be brown on all sides if you use metal tongs.If you don't have a wok, use a heavy-bottomed pot.
Step 2: Remove the pork pieces from the plate.
Leave the oil in the wok or saucepan.Instead, use a pair of metal tongs to remove the pork pieces from the plate.You don't have to drain the fat from the pork; you just need to get it out of the way.
Step 3: The garlic will turn fragrant when you cook it in the wok.
Add 8 to 10 cloves of garlic to the wok.When they turn fragrant, cook them over medium heat with a wooden spatula.This will take a while.Try 1 medium onion, peeled and sliced, and 4 to 5 garlic cloves.
Step 4: The pork, water, soy sauce, and half of the vinegar should be in the wok.
Return the pork legs to the wok or saucepan.Pour in 2 cups of water, 2 cup of soy sauce, and a small amount of vinegar.If you want a more sour flavor, try 2 cup (120 mL) of vinegar.You will need another cup later.
Step 5: Put the bay leaves and peppercorns in a bowl.
The amount of dried bay leaves and whole peppercorns you use is up to you.
Step 6: Bring the stew to a boil, then cook it in low heat for 1.5 to 2 hours.
When the meat begins to turn tender, the stew is ready.You still have another 15 to 20 minutes of cooking left, so don't overcook it.Plan accordingly.You can cook the stew in a pressure cooker for about 30 minutes, or until the meat is tender.
Step 7: The banana blossoms should be added with the rest of the ingredients.
Put in the rest of the cup.Add 12 cup (100 g) of dried banana blossoms.If you can't find dried banana blossoms, try dried lilies.If you want a more intense flavor, use 2 cup (120 mL) of vinegar.
Step 8: The stew should be simmering for 15 to 20 minutes.
If you want the stew to be tender, keep the heat on low.It will take about 15 to 20 minutes.If you used a pressure cooker, transfer it back into a pot and let it cook for 15 to 20 minutes.
Step 9: Prepare the dish and serve it with steamed rice.
The amount of salt you use is up to you.If you like the stew, serve it hot with steamed white rice.If you have leftover stew, place it in a container and chill it.It should be eaten within 3 to 4 days.
Step 10: Put the pork leg pieces in a pot and cover them with water.
Chop 3.3 pounds of pork leg into 1 2 sections.Place the pieces in a pot and cover it with water.The pot's size will affect how much water you use.About 2 to 3 cups should suffice.
Step 11: Bring the water to a boil and then cook the legs.
Wait for the water to come to a boil, then turn the heat up on the stove to high.Take the heat out of the cooker and cook it for 5 minutes.Don't be concerned if the pork pieces are not fully cooked.
Step 12: The water should be drained and the pot cleaned.
Remove the pork pieces with metal tongs.Next, scrub the pot clean so that there isn't pork fat sticking to it, and then pour the water out.You can pour the water through a strainer and set the pork pieces on a plate.Fresh water will be added later if you save the cooking water.
Step 13: Return the pork to the pot.
Put the pork pieces in the pot.Add 1 head of garlic and 3 dried bay leaves to the pot after slicing it widthwise.To cover the ingredients, add 2 cups of water.The cloves of garlic will come apart if you peel them.
Step 14: Put the ingredients in water and cook them for 45 minutes.
The water should be brought to a boil over high heat.Allow the stew to cook for 45 minutes.If the water starts to get too low, add more water.Enough water is needed to cover the pork legs.Add more water if you can see pork legs.The amount of water you add depends on how fast the water is dissolving.Use enough to cover the pork legs again.
Step 15: The green chilies, onion, and fish sauce should be added.
Add 3 green chilies and 2 cup (120 mL) of vinegar.Put the onions in the pot as well.It's time to finish with a splash of fish sauce.Depending on your taste, how much fish sauce you use depends on it.The amount should be about 15 mL.
Step 16: For another 30 minutes, cook the stew.
If the stew stops boiling with the addition of the new ingredients, bring it to a boil over high heat first, then reduce the heat to low to medium heat.Allow the stew to cook for a while.The meat is ready when it becomes tender.There is no need to add more water orvinegar this time.
Step 17: The stew can be served with steamed white rice.
Once the stew is seasoned to your liking, transfer it to a serving dish and serve it with steamed white rice.You can keep leftovers in the fridge.You can enjoy them within 3 to 4 days.