Paksiyo Baboy Bisaya

Ingredients for Paksiyo Baboy Bisaya

• 1 1/2 kg pork hock (pata), cut into serving pieces
• 1 head garlic, crushed
• 1 large onion, sliced
• 1 thumb-sized ginger, smashed
• 1/3 cup soy sauce
• 1/4 cup cane vinegar
• 1/4 cup brown sugar, or to taste
• 3 ripe saba bananas, sliced and pan-fried
• 2 dried bay leaves
• 1 tsp whole black peppercorns
• 3 cups water or pork broth
• Salt, to taste
• Oil, for sautéing and frying
• 1 tbsp cornstarch mixed with 2 tbsp water, optional

How to cook Paksiyo Baboy Bisaya

1. 1.Heat oil in a deep pot over medium-high heat; brown the pata on all sides, then set aside.
2. 2.Lower heat and sauté garlic, onion, and ginger until fragrant. Return the pork.
3. 3.Add soy sauce, vinegar, sugar, bay leaves, and peppercorns. Boil uncovered for 5 minutes without stirring.
4. 4.Add water or broth until pork is covered. Cover and simmer on low for 1 1/2 hours, until fork-tender.
5. 5.Add fried saba and simmer 10–15 minutes, until soft but intact. Stir in slurry if a thicker sauce is wanted.
6. 6.Adjust with soy sauce, sugar, or salt, then serve hot with steamed rice.