Kalderetang Pata ng Baboy


Ingredients:
3/4 kilo pork leg (pata), cut into serving pieces
250 grams tomato sauce
1 large onions, minced
3 cloves garlic, minced
3 large potatoes, cubed
2 large carrots, cubed
2 red and green bell peppers, diced
3-4 cups water
1 can (85 grams)liver spread or peanut butter
1/4 cup vegetable oil
2-3 hot chili(labuyo), chopped(optional)
1/4 cup cheese, grated or cubed(optional)
1 cup soda(7-up or soda)(optional)

Procedures:
Part 1
1. In a pan heat oil and fry potatoes and carrots until golden brown.
2. Drain and set aside.

Part 2
1. In a pot, heat oil and saute garlic and onions.
2. Add pork leg, continue sauteing until color turns to brown.
3. Add tomato sauce, soda, bay leaves and water then simmer until pork is tender. Add water if necessary.
4. Add carrots, potatoes, bell pepper, liver spread and chili. Simmer for 5 minutes.
5. Adjust seasoning with sugar, salt and pepper according to taste.
6. Add cheese and simmer for another 2 minutes or until the sauce thickens.
7. Transfer to serving plate and serve with steamed rice.

Patatim (Ilokano Style)


Ingredients:
1 pork leg(pata), slice into serving pieces.
3 teaspoons salt
1 teaspoon peppercorn
6 cloves garlic, pounded
2 onions, chopped
2 cups soda(sprite, 7-up, lemonade or root beer)
5 cups pork broth
1/2 cup soy sauce
1/2 cup oyster sauce
2 bay leaves(laurel)
2 pieces star anise (optional)
1/4 cup dried banana blossoms(puso ng saging)
2/3 cup brown sugar
1 tablespoon cornstarch(dissolved in 1/2 cup water)
2 bundles steamed bok choy(Pechay)(optional)
cooking oil for frying

Procedures:
Part 1
1. In a pot, place pata then pour enough water to cover the meat.
2. Add salt and peppercorn then bring to boil for 15 minutes. Drain and reserve the broth.

Part 2
1. In a pot, heat oil then fry pork pata until golden brown. Drain.

Part 3
1. In a pot, heat oil and saute garlic and onion.
2. Add fried pata, broth, soda, soy sauce, oyster sauce, bay leaves, banana blossoms, star anise and brown sugar.
3. Simmer over low heat for 1 to 1 1/2 hours or until pata is tender. Add water if necessary.(Cook in pressure cooker takes 30 minutes).
4. Add dissolved cornstarch and adjust seasoning according to taste.
5. Continue cooking until the sauce thickens and a few sauce is remaining.
6. Transfer to serving plate then serve with steamed bok choy and rice.

Pork Pata Caldereta

Filipino Style Recipe: Pork Pata Caldereta or Kalderetang pata ng baboy is another variety of Filipino tomato-based caldereta. Normally the pork leg boiled until tender, then cooked in tomato sauce, bell pepper, carrots and potatoes. Some may add liver spread and cheese to make the sauce creamy. This is another mouth-watering dish and one of my favorite.

Ingredients:
3/4 kilo pork leg (pata), cut into serving pieces
250 grams tomato sauce
1 large onions, minced
3 cloves garlic, minced
3 large potatoes, cubed
2 large carrots, cubed
2 red and green bell peppers, diced
3-4 cups water
1 can (85 grams)liver spread or peanut butter
1/4 cup vegetable oil
2-3 hot chili(labuyo), chopped(optional)
1/4 cup cheese, grated or cubed(optional)
1 cup soda(7-up or soda)(optional)

Procedures:
Part 1
1. In a pan heat oil and fry potatoes and carrots until golden brown.
2. Drain and set aside.

Part 2
1. In a pot, heat oil and saute garlic and onions.
2. Add pork leg, continue sauteing until color turns to brown.
3. Add tomato sauce, soda, bay leaves and water then simmer until pork is tender. Add water if necessary.
4. Add carrots, potatoes, bell pepper, liver spread and chili. Simmer for 5 minutes.
5. Adjust seasoning with sugar, salt and pepper according to taste.
6. Add cheese and simmer for another 2 minutes or until the sauce thickens.
7. Transfer to serving plate and serve with steamed rice.

Crispy Pata

Filipino Style Recipe: Crispy Pata is a popular Filipino dish made from pork knuckle cooked and deep fried until crisp and golden brown. This is commonly served in any special occasion as main dish or pulutan together with beer.

Estimated time of preparation: 15 minutes(plus marinating time)
Estimated time of cooking: 50 minutes
Estimated time of frying: 40 minutes
Good for 3-4 persons

Ingredients:
1 piece(1 kg) pork pata(pork hock or knuckle), cleaned
2 tablespoons soy sauce
1/2 cup vinegar
5 cloves garlic, crushed
1 large onion, chopped
2 pieces bay leaves
salt and pepper to taste
water
cooking oil for frying

Procedures:
Part 1
1. Prick pata with a fork then marinate in soy sauce and vinegar for 30 minutes. Turning occasionally.

Part 2
1. In a large pot, pour water then add garlic, onion, bay leaves, salt and pepper.
2. Add pata then bring to boil over medium heat for 50 minutes or until tender. Add water if necessary.
3. Drain and let it cool.

Part 3
1. Rub pata with salt and pepper then deep fry over low heat until crisp and golden brown.
2. Drain then serve with dipping sauce(soy sauce, calamansi, chili, chopped onion).

Pata Tim: The Western Way

Filipino Style Recipe: PATA TIM (CHINESE-FLAVORED STEWED PIG’S FRONT HOCK PROCESSED THE WESTERN WAY) Of Chinese origin, PATA TIM has been modified into various presentation, ingredients’ mix and cooking style.

I grew up in a family where one of its variations “Paksiw Na Pata”(Filipinos’ vinegar based stewed hock) was served once a month. Succeeding recipe will NOT make use of “bulaklak ng saging” (banana blossom) but just carrots & shiitake mushroom that Westerners love. This recipe has been adopted by many friends-cooks, adding little tweaks, for their signature secrets.

Pangs (my spouse) and I labored on these 2 dishes: a different “PATA TIM’ & the technologically innovated U.S. BEEF MECHADO, (for next posting) nights before, to serve to our kids and grandkids out on weekend of June 28 & 29 to Subic Bay, Olongapo City, Phils. for their 5i50 triathlon. In mind, well prepared offerings over steamed rice will surely perk their stamina up in time for next day’s arduous match. Try. Your family will love this “DIFFERENT PATA TIM”.

INGREDIENTS:
1 piece fully cleaned pig’s front hock – with still a little of trotters attached but hooves cut off (USA and Canadian front hocks command higher prices than back for they are meatier)

ANTI-FOUL SMELL BOILING SOLUTION:
Enough tap water to cover entire hock in a casserole.
20 ml. any red wine
3 grams salt dissolved well

PRESSURE COOKER SOLUTION:
Enough tap water to cover pre-boiled hock.
40 ml. soy sauce
3 grams salt
20 grams brown sugar
3 grams crushed black pepper
6 cloves crushed garlic
5 pieces star anise
2 pieces sliced “labuyo” (bird’s eye chilies)

OVEN TOASTER’S SEARING MIX:
15 ml. palm oil (or palm olein)
6 cloves crushed garlic, finely chopped

FINAL SAUCE MIX:
200 ml. of left over Pressure Cooker Solution
1 medium carrot sliced
5 pieces sliced shiitake mushrooms soaked in water for 30 minutes
10 grams corn starch dissolved in 30 ml. water (slurry-thickener)
3 grams chili powder (NOT chili pepper powder. Chili powder contains 5 or more spice-herb combination plus salt while Chili Pepper Powder is just the powder presentation of that particular chili pepper).
20 ml. soy sauce
15 grams brown sugar

PROCEDURES:
Part 1
1. Bring to boil your well blended anti-foul smell boiling solution.
2. Once boiling starts, set timer and boil for 20 minutes. Discard water. Set aside hock.

Part 2
1. In pressure cooker, add in ALL ingredients tumble thoroughly until no lumps are evident.
2. Lay pre-boiled hock, cover, attach nozzle and start under medium heat. When whistling starts, pressure cook for 30 minutes.
3. Done…subject pressure cooker to running tap water, when whistling stops slowly remove nozzle-open cooker.
4. Remove hock set aside including pressure cooker solution.

Part 3
1. Rub palm oil of the oven toaster’s searing mix unto all sides of hock. Rub crushed garlic as well. Lay unto toaster pan.
2. Set toaster to high temp, ensuring top heating rod is in fiery-red state, wedge toaster pan in topmost slot for quick searing. Toast for 10 minutes each side.
3. While you are on this searing stage, in a pan, heat the 200 ml. leftover pressure cooker solution.
4. Add in sliced carrots, drained shiitake mushrooms, chili powder, soy sauce and brown sugar. Boil for 2 minutes.
5. While boiling pour in slurry and stirring constantly, continue for few seconds until sauce thickens. Make your desired adjustments on saltiness & sweetness level, should you wish.
6. Lay seared hock unto plate and pour in your sauce. Garnish. Serve. Watch your family’s happy smiles.

Patatim

Filipino Style Recipe: Patatim is a special Filipino dish, basically pork leg boiled until very tender then cooked in a blend of soy sauce, oyster sauce, sugar and cornstarch. This recipe has a sweet and thick sauce and the meat is almost separates from the bone. The soda gives an extraordinary sweetness to this dish. This is another mouth-watering main dish that is truly enjoyed by most Filipinos.

Estimated time of preparation: 15 minutes
Estimated time of cooking: 1-2 hours
Good for 5 persons

Ingredients:
1 pork leg(pata)
1/2 cup soy sauce
1/2 cup oyster sauce
1/2 cup brown sugar
1 head garlic, chopped
6 cups pork broth
2 tablespoons cornstarch(dissolved in 1/2 cup water)
1/2 small cabbage, cut into quarter
salt to taste
2 bay leaves(laurel)(optional)
2 cups soda(sprite or lemonade) or root beer(optional)
1 bundle bok choy(Pechay)(optional)
100 grams baby corn, sliced in half(optional)

Procedures:
Part 1
1. In a pot or pressure cooker, place pata then pour enough water to cover the meat.
2. Bring to boil for 1 hour or until tender. Add more water if necessary then drain and reserve the broth.

Part 2
1. In a pan, heat oil then fry pork pata until golden brown. Drain on paper towel.

Part 3
1. In a pot, heat oil and saute garlic then add fried pata, broth, soda, soy sauce, oyster sauce, bay leaves, star anise and brown sugar.
2. Simmer for 30 minutes or until the meat is very tender. Add water if necessary.
3. Add dissolved cornstarch and vegetables then adjust seasoning according to taste.
4. Simmer until the sauce thickens and a few sauce is remaining.
5. Transfer to serving plate then served with steamed rice.