It’s Day 2 of my paksiw na pata craving. Reading through Pinoy food blogs just makes it worse. I should get some pork leg cuts and pig trotters tomorrow and maybe stew them for a week. Seriously. I yearn for slow cooked paksiw na pata that’s simmered in dark soy sauce and coconut vinegar and spiced up with lots of garlic, peppercorns, and onions. I imagine tender meat falling off the bone, the scent of fresh banana blossoms and the aroma of dried bay leaves, the sweet-salty taste of the thick savory sauce poured lightly on steamed rice.
It’s been a while since I cooked this dish. My usual recipe combines soy sauce, vinegar and patis. Perhaps I should try to prepare it sans the fish sauce. Should be just as good.
Gutom na ‘ko.
Wanna try these recipes?
