Paksiw na Pata

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  • 3 – 4 lbs pork hocks, cut into approximately 3 – 4 inch wide pieces
  • enough water to cover the hocks in the pot
  • 1/2 cup vinegar
  • 1/4 cup soy sauce
  • a handful of whole black peppercorn (about 2 tbs)
  • 2 – 3 tbs sugar
  • 1 bay leaf
  • 1 tsp crushed chili pepper (optional)


  1. Wash pork hocks then place in a large pot.  Add water enough to cover the hocks.
  2. Add the rest of the ingredients and cook until boiling. Reduce heat to low and  simmer until meat is cooked, approximately 2 hours (depending on how big the pork hocks are).  Do not stir.  Leave alone until liquid is reduced by 2/3.
  3. Serve with steamed rice and vegetables.

Notes:  You can definitely make this using other cuts of pork and definitely without the skin. Just reduce the cooking time accordingly.

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