AuthorBiteSizedA succulent heirloom pata recipe worth sharing with your family!
Boil the pata in a pot filled with water for about 15 minutes to remove any impurities.
When done discard the water and boil again with another batch of water this time cooked with sliced onions, peppercorns, pork cubes, and patis. Boil for at least 1-1 1/2 hours or until the pork is fork-tender.
Add the kamote,saba bananas, achuete oil and brown sugar then let them cook until tender, about 20 minutes.
Add the cabbage, Baguio beans, and pechay five minutes before turning off the heat.
Serve with patis and steamed white rice.
Ingredients
Directions
Boil the pata in a pot filled with water for about 15 minutes to remove any impurities.
When done discard the water and boil again with another batch of water this time cooked with sliced onions, peppercorns, pork cubes, and patis. Boil for at least 1-1 1/2 hours or until the pork is fork-tender.
Add the kamote,saba bananas, achuete oil and brown sugar then let them cook until tender, about 20 minutes.
Add the cabbage, Baguio beans, and pechay five minutes before turning off the heat.
Serve with patis and steamed white rice.
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