Crispy pata paksiw
Filipino
Crispy pata paksiw
Leftover crispy pata, simmered with vinegar, soy, and Mang Tomas. Sauce for rice.
This is for leftover crispy pata already in the fridge. The photograph is mine, from the pan. Mang Tomas is the point of the sauce. I did not weigh the leftover pata, so the serving count is a guess.
Before you cook
Paksiw is a vinegar braise. You do not stir at the start, so the vinegar can boil off its harsh edge. Crispy pata is a deep-fried pork hock. This dish is what you do with the leftover, skin and bone included, when the crackling has already been eaten. Mang Tomas, the sauce made for lechon, is what makes this version.
- Serves
- 4
- Time
- 35 min
- Level
- Weeknight
- Energy
- 550kcal
Contains soy.
Equipment
- Wide pot
- Knife and board
- Tongs
Each serving
An estimate from average ingredient values, not a lab test.
- Energy
- 2301 kJ
- 550 kcal
- Protein
- 35 g
- Fat
- 40 g
- Carbohydrate
- 8 g
- Sugars
- 4 g
- Fibre
- 0 g
- Salt
- 2.2 g
- Sodium
- 880 mg
This batch, 4 servings, is about 9205 kJ (2200 kcal), with 16 g sugars and 8.8 g salt.
Ingredients
Tick them off as you go. They reset when you leave.
Shops near you
Use where you are, including when you travel. Nothing is sent until you tap. Or type a suburb. Prices are not listed, because they change every week.
Bagoong, Mang Tomas, Mama Sita’s, and fresh curry leaves are often missing from the big shops. A Filipino or Asian grocer is the backup. Do not swap bagoong for plain salt and expect the same dish.
Method
- 01
Heat a little oil and cook the garlic and onion until soft.
- 02
Add the chopped pata and toss it for 2 to 3 minutes.
- 03
Pour in the vinegar and do not stir yet. Add the soy, sugar, pepper, bay leaf, and water. Bring it to a boil, then simmer uncovered for 15 to 20 minutes.
- 04
Stir in the Mang Tomas and simmer another 5 to 10 minutes, until the sauce thickens.
- 05
Taste it. More Mang Tomas, sugar, or water, as it needs.
- 06
Serve with a lot of rice and extra sauce.
Times are a guide. If it needs another minute, give it another minute.
To serve
Over rice, with the sauce. The skin and the bone stay in the bowl.
Keeping it
This is already the second cook. Keep what you do not finish for up to 3 days in the fridge, and reheat it in the sauce until steaming.
Leftovers
- Pata fried rice
For a parent, a student, or anyone who cooked yesterday.
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Hungry Alan
Crispy pata paksiw
Serves 4 · 35 min
Ingredients
- leftover crispy pata, chopped, skin and bone included
- 5 garlic cloves, smashed
- 1 small onion, sliced
- ½ cup vinegar
- ¼ cup soy sauce
- ¾ cup water, enough to simmer
- 3 tbsp Mang Tomas lechon sauce
- 1 tbsp sugar
- 1 bay leaf, optional
- ½ tsp black pepper or whole peppercorns
- 1 red chili, optional
Method
- Heat a little oil and cook the garlic and onion until soft.
- Add the chopped pata and toss it for 2 to 3 minutes.
- Pour in the vinegar and do not stir yet. Add the soy, sugar, pepper, bay leaf, and water. Bring it to a boil, then simmer uncovered for 15 to 20 minutes.
- Stir in the Mang Tomas and simmer another 5 to 10 minutes, until the sauce thickens.
- Taste it. More Mang Tomas, sugar, or water, as it needs.
- Serve with a lot of rice and extra sauce.
To serve
Over rice, with the sauce. The skin and the bone stay in the bowl.
Keeping it
This is already the second cook. Keep what you do not finish for up to 3 days in the fridge, and reheat it in the sauce until steaming.