Ingredients with Measurements:
- 2 lbs pork pata (pig's leg)
- 2 cups vinegar
- 1 cup water
- 1 cup coconut milk
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 thumb-sized ginger, sliced
- 2-3 pieces green chili pepper
- 2-3 pieces red chili pepper
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 tablespoon sugar
- 2-3 pieces dried bay leaves
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon
Step-by-step instructions:
1. In a large pot or Dutch oven, combine the pork pata, vinegar, water, onion, garlic, ginger, bay leaves, salt, and black pepper. Bring to a boil over high heat.
2. Once boiling, reduce the heat to low and let it simmer for 1-2 hours or until the pork pata is tender. Skim off any scum that rises to the surface.
3. Add the coconut milk, green chili pepper, red chili pepper, and sugar. Stir well and let it simmer for another 10-15 minutes.
4. Taste and adjust the seasoning as needed. Serve hot with steamed rice.
- Time:
Preparation time: 15 minutes
- Cooking time: 2-3 hours
Temperature:
- Simmer over low heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 500
- Fat: 35g
- Carbohydrates: 10g
- Protein: 40g
Substitutions for ingredients:
- Pork pata can be substituted with beef or chicken.
- Green and red chili pepper can be substituted with jalapeno or serrano pepper.
Variations:
- Add vegetables such as eggplant, okra, or bok choy for a healthier version.
- Use coconut cream instead of coconut milk for a richer flavor.
Tips and tricks:
- Skim off any scum that rises to the surface to keep the broth clear.
- Use a wooden spoon to avoid scratching the pot.
Storage instructions:
- Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a pot over low heat until heated through.
Presentation ideas:
- Serve in a large bowl or platter.
- Garnish with chopped cilantro or green onions.
Garnishes:
- Chopped cilantro or green onions
Pairings:
- Steamed rice
- Garlic fried rice
Suggested side dishes:
- Steamed vegetables
- Grilled corn
Troubleshooting advice:
- If the broth is too sour, add a little bit of sugar to balance the flavor.
- If the pork pata is not tender enough, simmer for another 30 minutes to an hour.
Food safety advice:
- Make sure to cook the pork pata thoroughly to avoid any foodborne illnesses.
Food history:
- Pinangat na Pata is a Filipino dish that originated from the Bicol region in the Philippines. It is a popular dish during special occasions and celebrations.
Flavor profiles:
- Tangy, savory, and slightly spicy
Serving suggestions:
- Serve hot with steamed rice and a side of vegetables.
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Region: Filipino