Paksiw na Pata (slow cooker recipe)

I never knew how to cook this until my husband and I accidentally added too much vinegar while preparing Chicken Adobo.  To balance the flavor, we decided to put in more soy sauce.  Unfortunately it became too salty so we kept on adding sugar until we ended up with Chicken ala Paksiw na Pata.

Again, a very simple recipe.  If you know how to use a measuring cup and squish garlic, then you can make this for dinner.

Ingredients:

1 kg. pork knuckles (ask your butcher to slice it crosswise)
3-5 cloves of garlic, crushed
1 pack dried banana blossoms
1/2 c. vinegar
1/2 c. soy sauce
1/2 c. brown sugar
2 - 3 pcs. dried bay leaves
 whole pepper corns

Place dried banana blossoms at the bottom of your slow cooker and put pork knuckles on top of it.

In a separate bowl, combine vinegar, soy sauce, brown sugar and garlic and stir. Pour mixture in the slow cooker.  Add bay leaves and pepper corn.

Set slow cooker on low for 8 hours or on high for 4 hours.

*notice the dark spots on the meat?  Those are the parts that were not submerged in soy sauce/vinegar mix.  I will add water and adjust soy sauce/vinegar mix the next time I make this to make sure there's enough sauce to cover the meat.