Saturday, 10 March 2012

Paksiw na Pata with Mang Tomas Sarsa

Today is Saturday.  It is one of those days when I don't need to wake up so early and go to work.  All I want to do today is to spend all day passed out under the sheets.  But then again, I have chores to do like do my laundry and cook food for my lunch.

Speaking of lunch, I've been planning to cook paksiw na pata with mang tomas since a week ago.  And the mere thought of it whets my appetite and makes my craving grow more intense.  I actually had dreamed a few nights back that I was eating voraciously and enjoying my savory, soft, melts-in-the-mouth pata, with its thick sweet and spicy sauce drizzled all over my warm jasmine rice and an ice cold coke zero.  The dream made me ecstatic that if  I can only pull the days for Saturday to come fast, I should have done so.   

At last, Saturday is here and so is the paksiw na pata with mang tomas.  I need to do my work out more intense and longer tonight, otherwise, I might be gaining weight again instead of losing a few grams, just like last week.  There's the guilt again.  I shouldn't be feeling guilty right?  Because foods are there for us to enjoy and not to be sorry about :-(

By the way, more than a week ago, I also cooked Paksiw na Liempo with Mang Tomas Sarsa . This Saturday is another pork paksiw with mang tomas sarsa :-)


     PAKSIW NA PATA WITH MANG TOMAS SARSA

Ingredients:

Pork pata / Pork Trotters - 500 g.
Cane or White vinegar – 6 tbsp
Soy Sauce -  3 tbsp
Water - enough to cover the whole pork
Mang Tomas Sarsa – 1 cup
Brown Sugar – 2 tsp
Onion, sliced into rings - 1 large
Garlic, coarsely chopped – 5 cloves
Black peppercorns – at least 10 kernels
Bay leaves – 3 pcs
Vegetable oil – 1 tsp

Cooking Procedure:

  1. Heat oil in a pressure cooker and sauté the Garlic then stir in the pork and sear it. 
  2. Stir in the onion.  When the onion becomes translucent take it out from the cooker and set aside.
  3. Add the water, soy sauce, vinegar, sugar, black peppercorns, and bayleaves, and bring to a boil under pressure for 20 minutes or until the pata are fork tender and soft.
  4. Remove the lid of the pressure cooker.  Add the onions and mang tomas sarsa and let it simmer until most of the liquids have evaporated
Serve over steamed rice, brown rice is highly recommended, and blanched cabbage.


 © Fresha-licious (10March2012)

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