Paksiw na Pata (Pork Shoulder Stewed in Vinegar)
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Ingredients
- 1000 g pork shoulder, skin-on, bone-in
- 120 ml white wine vinegar
- 3 tbsp dark soy sauce
- 6 garlic cloves
- 2 bay leaves
- 2 tbsp brown sugar
- 3 dried red chillies
Nutrition (per serving)
- Calories
- 663 kcal
- Protein
- 43.6 g
- Carbohydrate
- 9.6 g
- of which sugars
- 7.6 g
- Fat
- 48.9 g
- of which saturates
- 17.5 g
- Fibre
- 0.4 g
- Salt
- 2.24 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Crush the garlic and put it in a large pot with the pork, white wine vinegar, dark soy sauce, bay leaves and 500ml water.
- 2
Bring to the boil, then simmer uncovered for 10 minutes without stirring.
- 3
Cover and simmer on a low heat for 65-70 minutes until the pork is very tender.
- 4
Stir in the brown sugar and dried red chillies and simmer uncovered for a final 10 minutes until the sauce has thickened and the pork has no pink remaining.
- 5
Serve with steamed rice.
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