Adobong pata ng baboy (pork hock) at sitaw (string beans)
This recipe serves four.
Ingredients :
a cup and a half of diced cooked pork pata meat
a bunch of sitaw (string beans), trimmed and cut into 2-inch lengths
half a head of garlic, crushed
1 bay leaf
half a teaspoon of peppercorns
1/4 c. of vinegar
4-5 tbsps. of soy sauce (depending on how salty you want your adobo)
3/4 to 1 cup of pork pata broth
snipped wansuy (cilantro), optional but highly recommended
Cooking procedure :
Place the diced pork pata meat in a cooking pan. Pour in the vinegar. Add the garlic, peppercorns and bay leaf. Turn the stove to high and bring to a boil.
Cook, stirring occasionally, until the pork starts to render fat. You will know you’ve reached this stage when you start to hear popping sounds.
Pour in the broth and the soy sauce and bring to a boil. If it appears too soupy, don’t worry about it. Pork pata broth is thick and sticky and once the adobo starts to cool on the serving platter, the sauce will thicken (it will turn into a gel if allowed to get cold). It is this characteristic of pork pata that makes this dish so wonderful. See, while simmering the pata, the ligaments melt and become part of the broth. So, when you pour the broth into your adobo, you get a full-bodied sauce.
When the liquid boils, add the string beans. Bring to a boil once more then lower the heat, cover and simmer for 10 to 15 minutes (depending on how young the string beans are — mature string beans take forever to cook) until the vegetables are done.
Transfer to a serving platter. Garnish with snipped wansuy (believe me, wansuy transforms adobo into something inexplicably delicious) and serve at once.
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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.
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.
i cooked the adobong pata ng baboy last and it taste very goo.thanks