How to Prepare AMIEs PORK with Vinegar (Paksiw na Baboy) in 32 Minutes for Family

Hello everybody, it’s Brad, welcome to my recipe site. Today, we’re going to prepare a special dish, amies pork with vinegar (paksiw na baboy). It is one of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Paksiw na Pata is pork hock cooked in vinegar and soy sauce. It is a delicious Filipino dish that is best eaten with warm white rice. Although the term "Paksiw" means cooking in vinegar and garlic, the soy sauce is added to bring additional flavor and color.

AMIEs PORK with Vinegar (Paksiw na Baboy) is one of the most favored of current trending foods on earth. It is easy, it’s quick, it tastes delicious. It’s enjoyed by millions every day. They’re fine and they look fantastic. AMIEs PORK with Vinegar (Paksiw na Baboy) is something that I have loved my whole life.

To get started with this particular recipe, we must first prepare a few components. You can cook amies pork with vinegar (paksiw na baboy) using 9 ingredients and 2 steps. Here is how you can achieve it.

The ingredients needed to make AMIEs PORK with Vinegar (Paksiw na Baboy):

1. Take 1 kg pork, cut in cubes
2. Take 1/2 cup vinegar (Filipino vinegar) or apple cider vinegar
3. Get 8 cup water
4. Get 1/3 cup brown sugar
5. Make ready 5 1/2 head cloves garlic, peeled and crushed
6. Make ready 3 laurel or bay leaf
7. Take 1/4 cup black soy sauce
8. Get 1/2 tsp salt
9. Get 1/2 tsp ground black pepper

Paksiw na pata is Filipino dish made of pork hocks and banana blossoms stewed in vinegar and soy sauce. Paksiw na pata is one of the well known Filipino dish. Pork hock is cooked in vinegar, soy sauce, brown sugar and spices. This paksiw dish is very different from the fish paksiw recipes and it turns out that paksiw na pata is similar to adobo but the only difference is the sweet and sour taste.

Instructions to make AMIEs PORK with Vinegar (Paksiw na Baboy):

1. Boil the pork in vinegar, water and garlic. Allow to boil. Lower heat and let it simmer until pork is tender and the sauce has thickened. Add more water as needed. Add the remaining ingredients, simmer 10 minutes more over low heat. Season with salt and pepper.
2. Serve hot with hot white rice and my achara. Share and enjoy.

Paksiw is a Filipino cooking method. With fish and seafood, paksiw means cooking with a sour base. The souring agent is usually vinegar or kamias. With paksiw na pata, a few sprigs of dried oregano and handful of bulaklak ng saging is added for flavor. Despite the name, bulaklak ng saging (literally.

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