Paksiw na Lechon Pata
Lechon Hock in Vinegar Stew
Yes, with a tweak: explicitly request no sugar, banana blossoms, or liver spread typically found in some paksiw recipes. About 7g net carbs per serving.
What it is
Roasted pork hock (Pata) from a Lechon, simmered in a tangy vinegar sauce with garlic, peppercorns, and bay leaves. This dish repurposes the rich, crispy skin and tender meat of a Lechon, making it exceptionally fatty and flavorful.
Key ingredients
Lechon pork hock (Pata), white vinegar, garlic, peppercorns, bay leaves, cooking oil, soy sauce, water.
How to make it keto
Explicitly request no sugar, banana blossoms, or liver spread typically found in some paksiw recipes. Focus on the vinegar, garlic, and peppery base. Ensure the hock is from authentic lechon with crispy skin.
Watch out for
Hidden sugars in the paksiw sauce, especially when made from leftover lechon drippings which might contain sweeteners. Some recipes include high-carb vegetables like banana blossoms or pineapple.
Macros are estimates for a typical serving and vary by restaurant. Confirm ingredients with staff, especially if you have allergies. Our ingredient lists are generated automatically and describe how a dish is typically made.
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