Paksiw Na Pata (Vinegar Only) Recipe | iMunch

Hi! I had a bout of homesickness lately, and I was so happy today when Pichi had brought me some left over Crispy Pata from his lunch while at work. I immediately thought of those times in our Barrio in Batangas where after the fiesta, or any other occasion that had my relatives in a hangover, my mom or lola would cook up some Paksiw na Pata as their type of "Hangover Potion".



But this Paksiw na Pata is not your usual, cause instead of having both soy sauce and vinegar, the only thing added here is the white vinegar. I absolutely love this dish cause it easily warms up the body and wakes it up as well cause of the sourness of the broth. Plus it's seriously easy to do, especially if you're gonna use left over crispy pata.. :3

Ingredients after the jump :



Ingredients:

• 1-2 medium sized red onions, cut into quarters


• 1 tbsp whole pepper corn


• your crispy pata leftovers


• 1/4-1/2 cup of vinegar, depending on taste


• 1 tbsp salt


• Spring Onions(optional)


• banana blossoms(optional)

Directions:

1. If you're using your left over crispy pata, put it in a pot, add water just enough to cover the meat. Add in the Peppercorn, onions, spring onions and salt, then bring it to a boil. But if you're using say 1/2 kilo of raw pata, I suggest that you bring it to a boil first for around 1 hour in low - medium heat to make it tender, take out the scum that rises to the boil(the white spongy thingys that appear when you boil pork meat) then add in your pepper corn and other ingredients.

1. After boiling for around 2-3 minutes, add in your vinegar, little by little, and bring it again to a boil for 2 minutes. Then taste it and check if you would want it to have more asim or if it's enough for you already.


2. Add in your banana blossoms and then boil it some more. Adjust the taste to your preference. The blossoms are optional, but it does add fragrance and more depth to the flavor of the dish

And there you have it- Your Puting Paksiw na Pata.. I told you it was ridiculously easy to make and very tasty too. You can pair it with a bit of patis with chilis for that slight kick. Best served hot with lots and lots of rice. :)

How about you, what's your favorite childhood dish that your mom used to make? :)