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Paksiw Na Pata (Braised Pork Hocks)

Paksiw Na Pata (Braised Pork Hocks) reads umami 6.9, richness 5.1 and salinity 4.8 on Palate's 0–10 flavor X-ray — a Filipino main, about 2 hr 20 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 7.7 / 10
• Sweet & Fruity — 6.2 / 10
• Sour & Bright — 5.0 / 10
• Bitter & Earthy — 1.3 / 10
• Rich & Fat — 5.4 / 10
• Aromatic & Spice — 4.0 / 10

The measured notes (of 18)

Umami 6.9 · Richness 5.1 · Salinity 4.8 · Sweetness 4.8 · Sourness 4.7 · Fruity 4.6 · Allium 3.6 · Funk & Ferment 3.2 · Warm Spice 2.9 · Nutty 1.3 · Floral 1.2 · Bitterness 1.2 · Earthy 0.9 · Citrus 0.8 · Herbaceous 0.7 · Heat 0.6

What's in it (14)

• 5 pieces sliced pork hocks, about 3 lbs
• 5 -6 cups water
• 1/4 cup dry sherry
• 1 cup vinegar
• 3/4 cup soy sauce
• 1/4 cup Worcestershire sauce
• 1 medium onion, cut about 1 inch squares
• 6 garlic cloves, minced
• 1/2 tablespoon peppercorns or 1 teaspoon ground black pepper
• 4 pieces star anise
• 4 pieces bay leaves
• 3/4 cup banana blossom, dried
• 1/2 cup brown sugar
• 3 tablespoons vegetable oil

Time & effort: about 2 hr 20 min (20 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 79 kcal, 3.8 g protein, 3.3 g fat, 8.5 g carbs

Dietary: Contains meat — engine-derived; double-check anything allergy-critical.

How it's cooked (14 steps)

1. Wash pork hocks and pat dry.
2. Place wok or a deep wide pan over high heat.
3. Add 3 tablespoon oil.
4. Sear sides of pork legs until lightly browned.
5. Transfer all the seared pork legs temporarily on a plate.
6. In the same wok or pan, saute onions, garlic, and bay leaves for about 2 minutes.
7. Add pork legs, water, vinegar, soy sauce, Worcestershire sauce, pepper, and star anise.
8. Let it boil for about 6 minutes then take off and discard foam that may surface on top of the water.
9. Cover wok or pot, turn heat to low, and let it simmer for about 1 1/2 hours or until meat is tender when pierced by fork.
10. Add banana blossoms, and sugar by stirring them inches.
11. Continue to simmer for another 15 minutes.
12. Add more sugar and soy sauce if needed.
13. Served with hot steamed rice.
14. ENJOY!

Dishes with a similar flavor shape

• Bobotie with Yellow Rice — South African · Cape Malay
• Asado Negro — Venezuelan
• Pašticada (Marinated Beef Braised in Prošek and Figs) — Croatian
• Sauerbraten — German
• Skillet Pork Chops with Apples and Onions — American

Keep reading: what umami, richness, salinity mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.