Pork pata asado
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! ~ ConnieIngredients :
1 pork pata, cut into 1-inch slices
1 whole garlic
1 whole onion
10 peppercorns
2 tbsps. of atsuwete, soaked in 5 c. of warm water, or a few drops of red food coloring
1 bay leaf
1 star anise
3/4 c. of dark soy sauce
1/2 c. of brown sugar
4-6 hardboiled eggs, shelled
2 tbsps. of tapioca or corn starch dispersed in 1/2 c. of broth or water
finely chopped greens for garnish (I used parsley but onion leaves would be better)
Cooking procedure :
Place the pork pata in a saucepan
Pour the atsuwete water into a bowl. Add the soy sauce and sugar. Stir until the sugar dissolves.
Pour into the saucepan
Five minutes before cooking time is up, add the harboiled eggs.
Pour in the starch solution and cook, stirring, until the sauce thickens. Simmer for a few minutes.
If the sauce is too bland by the end of cooking time, add salt instead of soy sauce; adding more soy sauce may turn the sauce too dark.
Garnish with chopped greens before serving.
Note: This dish is even better after reheating. We had the leftovers (it was a huge pata) for lunch today. The sauce was thicker and the meat had completely absorbed the flavors from the sauce.
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Sorry for being naive, but when you say 1 star anise, is that the whole star or just a one piece of the star anise? Thanks, love your site!
Hi Jessie, one star anise is one piece. If you mean one “petal”, no, you have to include the whole star with all “petals” intact.
Hi Connie, I was just wondering if you know the name of the vegetable that usually goes with this pata. It looks like yellow and it is tied like a knot. thanks.
hi, jade. i think the one you’re asking is the dried flower of bananas. i tried this recipe and its great! i just added vinegar when the eggs have been boiled just before serving, of course some simmering was done for the vinegar to be absorbed by the meat. perfect ulam! thanks!