INGREDIENTS:
- 1 1/2 kg pork pata, sliced into serving portions
- ½ cup cane vinegar
- 1 head garlic, whole sliced in half crosswise
- 2 medium sized red onions, quartered
- Patis
- Water
- 3 pcs bay leaf (laurel)
- 3 pcs green chillies
- 3 tbsp peppercorns
HOW TO COOK:
- Place the pork pata in a pot and add enough water to cover it.
- Bring to a boil and simmer for 5 minutes.
- Drain the pot and rinse the pork leg removing any scum. Clean the pot as well if necessary.
- Bring back the pork pata with the garlic, peppercorn, and bay leaf into the pot.
- Add enough water just to barely cover the pork pata then bring to a boil then simmer in low heat for 45 minutes.
- Check for water level once in a while and don’t let it dry out.
- Add- in the green chillies, vinegar, red onions, and patis to taste then continue to simmer for 30 more minutes or until pork is really tender.
- Remove from heat and transfer to a serving bowl. Enjoy!
IMAGE: angsarap.net
Also try: Paksiw na Pata with Saba
