I love using pata (pork hocks) in some of my pork recipes and sinigang is just one of them. The combination of the meat and the fat is just too delicious to resist especially if it almost falls off the bone.
Here's the recipe for Sinigang na Pata
- 1.5 kilos pata (pork hocks)
- 5 tomatoes , quartered
- 1 large onion, halved
- 2 liters water, estimate
- 3 cups of rice wash (1st batch of water used to wash rice), optional
- 2 "bundles" kangkong
- 1 bundle String beans
- 3 pieces radish, sliced
- 2-3 pieces sili pansigang (green finger pepper)
- 10 pcs small sized Okra
- 2 eggplantss , sliced
- Salt to taste
- Sampalok (tamarind) mix
- In a pot, boil pata in water. Remove impurities that will arise.
- After 30 minutes, add tomatoes, onions and rice wash. Boil until the pork hocks are tender to your liking (I prefer it to be almost falling of the bone)
- Season with the sinigang mix and salt to your preferred taste. Adjust the sourness by adding more mix or water.
- Add labanos, okra, string beans, eggplant and siling pansigang.
- When labanos, okra and beans are tender, add the kangkong tops and simmer for a minute or two.
The measure of ingredients are just a guide. I made this sinigang na pata, by just throwing-in unmeasured ingredients. It is important to actually taste what your cooking from time to time until you serve it. So, enjoy this vegetable overload pork sinigang with a hot rice. And as I always say - extra rice please!