Pork stewed in soy sauce and vinegar sweetened with caramelized sugar and fried saba (plantains) and banana blossoms.
- 3 tablespoons oil
- 4 pieces saba bananas - each cut into 3
- 1 kilo pork hock (pata) cut into smaller sections 2-inch thick
- ⅔ cup soy sauce
- 1 cup vinegar
- 1 ½ cup water
- 1 teaspoon peppercorn
- 6 tablespoons granulated sugar -adjust to preferred sweetness
- 1 tablespoon water
- 1 cup banana blossoms
In a large pot, heat oil over medium heat. Fry the slices of saba until sides are browned. Remove from the oil and set aside.
Add the pork hock slices and sear all sides until slightly browned. Add the soy sauce, vinegar, water, and peppercorns and bring to boil over high heat.
Once boiling, lower heat to low and cover the pot. Let it simmer for an hour or until the meat becomes fork-tender. Add more water as needed.
Place sugar and 1 tablespoon of water in a saucepan. Melt over low heat until it turns into a golden caramel. Pour this to the simmering pot of pork hocks. Be careful as it will bubble up while pouring.
Add the banana blossoms. Add the fried bananas and let simmer for another 5 minutes.
Serve while warm with steamed rice.
Calories: 224kcal | Carbohydrates: 25g | Protein: 5g | Fat: 11g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 2167mg | Potassium: 442mg | Fiber: 4g | Sugar: 16g | Vitamin A: 15IU | Calcium: 25mg | Iron: 34.5mg