Adobong pata ng baboy (pork hock) at sitaw (string beans)

November 19, 2009 • Hello. I am currently out of the country and unable to respond to comments and e-mails. Rest assured, however, that future posts have been scheduled so new recipes will go live almost everyday during my absence. I'll be back soon with lots of stories and photos. Ciao for now! ~ Connie
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There are two versions of adobong sitaw in my archives, one using liempo (pork belly) and, the other, using ground pork and topped with hard-boiled eggs. I was wondering if pork pata meat could further improve an already excellent dish. And I also wondered how far one pata could go. See, we’re having some woodwork done in the house so there are more people during lunch time. So, what better time to find out just how far a pork pata can be stretched.

adobong pata ng baboy (pork hock) at sitaw (string beans)

Late in the afternoon, there was a phone call and, well… there’s going to be an emergency business meeting. I thawed nothing else from the freezer and I was wondering what I’d serve for dinner. It’s 5.53 as I compose this entry and the remaining meat from the pata was transformed into a dish similar to lechon con tokwa (for the kids) and pancit canton which I will serve my guests along with some fish and tofu in oyster sauce both of which I will post tomorrow. Not bad, eh?

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January 30, 2007  Print This Post   
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Comments

2 Responses to “Adobong pata ng baboy (pork hock) at sitaw (string beans)”
  1. b says:
    February 2, 2007 at 9:36 am

    Hi,

    I just want to leave a comment so I dont want to give my personal information. Anyway, I would to suggest if it’s possible to also include some pictures of the ingredients. I really want to learn cooking but I’m not familiar with theses ingredients.

    Thank you very much. This site is really helpful.

    Reply
  2. jherry roxas says:
    February 3, 2007 at 3:55 pm

    Hi connie

    I will try this one on weekends. Remember the puto for the seond attemp it’s almost perfect. Thank ou and more power.

    Reply
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