[Recipe] Paksiw na Pata

Paksiw na pata is another one of those tasty filipino dishes that I crave for from time to time. You can make use of the whole pata which is the leg of the pig or in this case, I like using the pig trotters or the knuckles part only. While it is true that there are almost no meat in the knuckles, the fun is in grabbing a piece and gnawing on the tenderized cartilage, ligaments and skin (which have an almost chewy texture) and sucking on the bone marrow.

Ingredients:
1 Kilo of pork knuckles 
500 ml water 
4 pc bay leaves 
1 teaspoon whole peppercorns 
150 ml suka or white vinegar 
150 ml toyo or salty soy sauce 
2 Tablespoons coconut sap sugar 
2 pcs star anise 
100 grams banana blossoms 
1 medium onion (roughly chopped) 
3 cloves of garlic (minced) 
1 stick cinnamon bark 

Directions:
In a large pot, place the pork knuckles and the water and bring to a boil. Place onion, garlic, bay leaves, star anise, whole cinnamon bark and whole peppercorns. Reduce temperature to a simmer and leave it to tenderize (covered) for an hour. 

When tender (pork knuckles should be easily poked by a fork but not falling off the bone), place the salty soy sauce then bring back to boil. Lower heat. Add the vinegar and simmer for another 10 minutes (to make sure that the vinegar fully boiled off). Add coconut sugar and banana blossoms and simmer for another 5 minutes. Serve piping hot with white rice.