Sunday, January 11, 2009

Paksiw na Pata w/ Pineapple

I learned this recipe from my nanay. I barely cook pork because hubby prefers beef more. But kanina when I told him I will cook paksiw for lunch, he said, he couldn't wait for lunch already. :) Nagiging lasang beef daw ang pork pag ako ang nagluto.hahaha. That's one good thing I really love about chrisbabe, he really believes in my cooking talent.hehe Anyways, here's the recipe for you to try.

1 kilo pork pata
5 cloves garlic
3-4 pcs laurel leaves
1/4 cup soy sauce
1/4 cup vinegar (can adjust if you like a sour-y taste)
3 tbps. sugar
5 pcs pineapple rings
1/4 cup pineapple juice (can use the juice from canned pineapple rings)
1 tsp. salt
black peppercorns
3-4 cups chicken stock (can use concentrated chicken stock mixed w/ 3 cups water)

Put pork in a pot filled with enough water and bring this to a boil. Then threw out the water and rinse the pot and pork so you can make a clearer stock. Then bring this to a boil again, now using the chicken stock. Then add the garlic, laurel leaves, soy sauce, vinegar, sugar, salt and pepper. Simmer using very low fire and wait until it becomes tender, breaking-apart bits. Lastly, add the pineapple juice and pineapple rings. Simmer for another 5 minutes then serve. Best serve with white rice. :)

1 comment:

  1. Just want to know why chicken stock is being used?