Paksiw na Pata (Pig's Feet Stew) Recipe

Cook Time: 70 minutes

Ingredients

• 3 pounds pig's feet, rinsed and patted dry
• 1 cups vinegar
• 1 cups water
• cup soy sauce
• 1 onion, diced
• 2 cloves garlic, crushed
• 1 tablespoon whole black peppercorns, crushed
• 1 tablespoon white sugar
• 3 bay leaves
• Salt to taste

Directions

Step 1: In a large stockpot, combine the pig's feet, vinegar, water, soy sauce, diced onion, crushed garlic, black peppercorns, sugar, bay leaves, and salt. Stir well to ensure all ingredients are mixed.

Step 2: Bring the mixture to a boil over medium-high heat. Let it boil for 2-3 minutes, allowing the flavors to meld together.

Step 3: Reduce the heat to medium-low and let the mixture simmer. Stir occasionally and allow the meat to cook for about 1 hour, or until the meat becomes tender, easily pulls away from the bones, and the liquid thickens slightly.

Step 4: Once done, taste the liquid and adjust seasoning with more salt or sugar if necessary.

Step 5: Serve the pig's feet hot over rice, if desired. Enjoy!

Nutrition Facts (per serving)

• Calories: 342
• Total Fat: 21g (27% Daily Value)
• Saturated Fat: 6g (28% Daily Value)
• Cholesterol: 138mg (46% Daily Value)
• Sodium: 1092mg (47% Daily Value)
• Total Carbohydrate: 9g (3% Daily Value)
• Dietary Fiber: 1g (4% Daily Value)
• Total Sugars: 5g
• Protein: 30g (60% Daily Value)
• Vitamin C: 4mg (4% Daily Value)
• Calcium: 23mg (2% Daily Value)
• Iron: 2mg (11% Daily Value)
• Potassium: 165mg (4% Daily Value)

Servings Per Recipe: 5

Note: Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Origin and History

Paksiw na Pata is a traditional Filipino dish made by simmering pig's feet in vinegar, soy sauce, and spices. This comforting stew has its roots in the Philippines' rich history of resourceful cooking, where no part of the animal is wasted. The use of vinegar and soy sauce in Filipino cuisine is a remnant of the Spanish influence on the countrys culinary traditions. The dish is often associated with Filipino family gatherings and celebrations, where it is served alongside steamed rice, highlighting the Filipino practice of creating hearty, flavorful meals from humble ingredients.

Regional Variations

While Paksiw na Pata is widely enjoyed across the Philippines, regional variations exist. Some versions may incorporate additional ingredients like pineapple for a touch of sweetness or potatoes to add bulk. In certain regions, banana blossoms are added for texture, or the dish might be enriched with coconut milk to provide a creamier texture. These subtle differences reflect local ingredients and preferences, showcasing the versatility of Filipino cuisine in adapting to different regions and tastes.

Distinctive Features

Paksiw na Pata is distinct from other pork stews due to its unique combination of tanginess from the vinegar, umami from the soy sauce, and the rich flavor of the pig's feet. The use of pigs feet gives the stew its signature gelatinous texture, which contrasts with the tender meat that falls off the bone. Unlike other stews that might rely heavily on beef or pork shoulder, Paksiw na Pata highlights a cut that is often overlooked in Western cooking, making it a dish that truly reflects Filipino ingenuity in utilizing every part of the animal.

Where It Is Typically Served

This hearty stew is a staple at Filipino feasts, often served during holidays and special occasions such as birthdays, Christmas, and New Years Eve. It is typically enjoyed with steamed rice, which complements the rich, flavorful sauce. In rural areas or among families who practice farming and pig-raising, Paksiw na Pata might be a more frequent, everyday dish, but it still holds a special place on the table during communal celebrations. Its also common to find this dish in Filipino restaurants, especially those specializing in home-style or regional Filipino cuisine.

Interesting Facts

• Paksiw na Pata is often considered a comfort food in the Philippines, especially during rainy days, as it provides warmth and satisfaction.
• Some variations of the dish include the addition of pineapple or even a touch of sugar to balance out the acidity of the vinegar.
• While Paksiw na Pata is traditionally made with pig's feet, some cooks substitute it with pork hocks or other cuts of pork, depending on availability.
• The word paksiw refers to cooking in vinegar or a sour broth, and the term can be applied to a variety of Filipino dishes, including fish and meat stews.

Conclusion

Paksiw na Pata is more than just a stew; its a reflection of Filipino culture and ingenuity in making the most of every ingredient. Whether enjoyed at a festive gathering or as a simple meal, this dish brings warmth and comfort to the table, reminding us of the rich culinary history of the Philippines. If you havent tried it yet, Paksiw na Pata is a must-try for anyone seeking to experience the flavors of Filipino home cooking.

FAQ about Paksiw na Pata (Pig's Feet Stew) Recipe

Comments