with bulaklak ng saging (banana blossoms). But have you tried Paksiw
using smoked pata ng baboy (pork leg)? The smoky flavor adds a delicious
twist to the dish. I first tasted this dish here in Pila. But instead of pata
ng baboy, ulo ng baboy (pig's head) was used. I prefer using pata since
it is meatier than the head, especially if you use the front leg.
Paksiw na Pata ng Baboy- smoked style (Pig's leg Paksiw - smoked style)
1 pork pata, preferably front, sliced in half lengthwise
3/4 cups vinegar
2 cups water
1/2 cup soy sauce
1/2 cup brown sugar
1 whole garlic, crushed
1 tsp peppercorn, crushed
1 medium onion, sliced
Wash pork pata and smoke for about 30-45 minutes until color turns brown.
Chopped into small slices, about 1" thick.
add water if necessary, until meat is very tender.
Place all ingredients in a casserole and slow cook for about 1 1/2 hour,
You might want to try my Fish Paksiw recipe:
Paksiw na Isda (Fish in Vinegar Sauce)