Pork Paksiw with Lily Flowers and rosemary

Paksiw na baboy is normally cooked using pata (pork upper leg). But we want to minimize our cholesterol intake, such that we can use pork butt or any part we prefer devour.

Similar to adobo, we have the soy, laurel leaves, garlic, pepper corns, but with paksiw, a lesser amount of vinegar and we add brown sugar and star anise for that distinct paksiw na pata flavour. Let us not forget our dried "Lily flower", or the "bulaklak ng puso ng saging". I also added rosemary to join the whole gang.

I cut the pork horizontally, instead of cubes to give a different look to the plating. This means therefore that the pork will have to be tenderized as a whole (uncut) meat.

Anyway, here is how to cook this (The way I did)...
Boil the pork to your preferred bite and set the meat on the side when done. Bring the pot of pork stock by the sink, having another pot and strainer to separate the pork stock from the fat.


This time, bring the new pot (free of excess fat and oils) and put in all the ingredients to simmer with the pork stock. Let it boil to let the sauce thicken - when you "almost" get the right saucy consistency, put in the dried "lily flower". At the same time, put back the pork meat in, for it to sip-in the flavour of the paksiw... distinctively, the star anis, garlic, brown sugar, soy sauce and laurel.

NOTE: I know patis is a common condiment we always use, but do NOT add it because this will counter act the brown sugar aftertaste we need for the paksiw. If you need that salty taste, add SALT or soy sauce instead.

To serve, bring back the whole meat out (you may bring it out of the sauce sooner to avoid over-tenderizing the pork), and cut horizontally in strips and arrange on a plate.

Use your Lily flower and laurel leaves to decorate your plates (you may use new leaves instead of the ones in your pot). The star anis is also a good visual touch. Finalize with a fresh bunch of rosemary. Again, serve with a separate 'platito' of sauce. ...if you noticed, I added a small peice of raw garlic to give that fresh garlic scent when you serve the plate.

I also served this with a fresh guyabano refresher drink... it will take the garlicky flavor from your mouth after the meal.

Oct 24 is United Nations' Day... do you see the Philippine flag in my flag of flags behind the plate?

ENJOY your meal!!