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Pata with Monggo, Kalabasa at iba pa

There are many ways of cooking pata (pork hocks). I've made sinigang, kare-kare, paksiw, ala "lauya" and of course, there's crispy pata.


Yet one of the simplest recipes but still very delicious, it making it part of ginisang monggo. The soft and almost fall-of-the-bone pata (slow-cooked) plus the familiar taste of  ginisang monggo makes the dish

Here's the recipe for Pata with Monggo, etc



Ingredients
  • Pata (pork hocks), washed and cleaned
  • Monggo, soaked in water overnight
  • Kalabasa (squash), cubed
  • Kamote tops 
  • Sigarilyas 
  • Salt to taste
  • Water




Procedure
  1. Broil/Grill pata over charcoal to give it a crisp and smoky flavor. You may omit this if it's inconvenient.
  2. In a pan boil enough water, add monggo beans then simmer until soft
  3. Add pata in the pan and continue to simmer for about 10-15 minutes or until the pata softens. 
  4. Add the kalabasa and sigarilyas and boil until cooked
  5. Season with salt
  6. Finally add kamote tops and simmer for 1-2 minutes.
As you can see there are no exact measurements since this is just a throw-in recipe. You just make use of whatever amount of the ingredients you have and adjust accordingly.




You can cook this using your own ginisang monggo recipe and just use pata. Just enjoy cooking this dish and most especially eating what you made. Extra rice, please!

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