Pork Knuckles Paksiw with Banana Blossoms and California Raisins

AuthorCalifornia Raisins
Rating

By Chef Sau del Rosario

California Raisin Pork Knuckles Paksiw with Banana Blossoms
Yields4 Servings
 1 kg Pork hock pata, sliced crosswise
 1 tsp garlic crushed
 ½ cup soy sauce
 2 cups water
 3 tbsp vinegar
 ½ cup California Raisins
 100 g banana blossoms dried, soaked in water
 5 pieces dried bay leaves
 1 tbsp whole pepper corn
 Salt to taste
1

Boil 6 cups water in a pot. Add the pork hock. Continue to boil for 15 minutes.

2

Discard water and wash the pork with running water until all impurities are cleaned.


3

Pour the water in a pot and bring to a boil. Add the whole pepper corn and dried bay leaves

4

Pour soy sauce into the pot and add the garlic.

5

Put-in the sliced pork hock and simmer for 2 hours (or cook in pressure cooker for 30 minutes)

6

Add the vinegar and simmer for 10 minutes

7

Place the banana blossoms in and California Raisins.

8

Season and simmer for 5 more minutes.

CategoryCooking Method,

Ingredients

 1 kg Pork hock pata, sliced crosswise
 1 tsp garlic crushed
 ½ cup soy sauce
 2 cups water
 3 tbsp vinegar
 ½ cup California Raisins
 100 g banana blossoms dried, soaked in water
 5 pieces dried bay leaves
 1 tbsp whole pepper corn
 Salt to taste

Directions

1

Boil 6 cups water in a pot. Add the pork hock. Continue to boil for 15 minutes.

2

Discard water and wash the pork with running water until all impurities are cleaned.


3

Pour the water in a pot and bring to a boil. Add the whole pepper corn and dried bay leaves

4

Pour soy sauce into the pot and add the garlic.

5

Put-in the sliced pork hock and simmer for 2 hours (or cook in pressure cooker for 30 minutes)

6

Add the vinegar and simmer for 10 minutes

7

Place the banana blossoms in and California Raisins.

8

Season and simmer for 5 more minutes.

Pork Knuckles Paksiw with Banana Blossoms and California Raisins
IngredientsDirections