Pork pata. that humble area of the pig happens to be a popular cut for me personally. I’ve developed on my small mother’s pork pata paksiw and pork patanilaga with this wealthy, savory broth. One of the most underrated cuts, pork pata. when prepared well creates an old-fashioned, flavorful dish.
I had been researching recipes for chick peas (garbanzos) when I stumbled upon this Puerto Rican dish, Patitas de Cerdo disadvantage Garbanzos. Patitas is technically pork ft (pig trotters) instead of our pata. that's mainly pork leg. It’s interesting how similar Puerto Rican dishes will be to Filipino ones, it’s the Spanish influence that runs a culinary thread though our cultures. Which is the way i understood the Patitas de Cerdo recipe will apply superbly to pata too.
After a little tweaks, this is actually the recipe which i have develop. The resulting dish was wealthy, gooey, and hearty. Puerto Ricans serve this with tostones (fried eco-friendly plantain bananas), my Pinoy roots compel me to eat this with grain.
Ingredients:
4-6 pieces sliced pork pata (pork leg/ft)
number of salt
essential olive oil
6-8 cups water
salt and fresh cracked pepper to taste
1 whole mind garlic clove, roughly chopped
1 pork bouillon (optional)
2 cans chick peas or garbanzos, drained
1/2 cup tomato paste
1 cup diced stewed tomato plants
1 cup whole stewed tomato plants
1 red bell pepper, roasted and skin taken off, diced
1 large potato skin on, cubed
a couple of fresh tulsi leaves, torn
Wash the pata slices well under flowing water. Drain, then rub a number of salt all around the skin to wash completely. Rinse well and pat dry with sponges.
Warm up some essential olive oil inside a pot and sear the pata slices on every side until just browned. Add onions, garlic clove and 6-8 portions of water to pay for the pata. Permit this to arrived at a brisk boil, then set heat to low and let simmer before the pata is tender, about 1.5 hrs.
Meanwhile, roast the bell pepper over stove flame, using tongs. When the skin is blackened throughout, remove pepper in the fire and include a covered bowl. Allow it to steam for any bit. When awesome enough to deal with, remove your skin and wash off all of those other black bits. Dice the roasted bell pepper, put aside.
Once the pata is tender, include the pork bouillon, salt and fresh cracked pepper to taste. Make the taters. Include the tomato paste and stir to combine. Pour within the diced and whole tomato plants and also the roasted bell pepper. Permit this to simmer not less than twenty minutes.
Make sure that the taters are cooked. Include the 2 cans of chick peas. Adjust the seasonings when needed. Let simmer for 10-fifteen minutes more, careful to not over-stir to help keep the garbanzos whole.
Switch off heat and add in the torn tulsi leaves, stirring to include. Transfer to some large serving bowl, spooning the chick peas within the pata slices. Drizzle some essential olive oil within the dish before serving.
