Skip to main content

Pata with Monggo, Alugbati, Papaya and Kalabasa

What's your favorite PATA recipe? I've tried making sinigang, kare-kare, paksiw, ala "lauya" and of course, there's crispy pata - with these pork knuckles and all of them had me screaming for "Extra Rice, please!"


But among the simplest yet still delicious recipes of pork pata is with Ginisang Monggo. And you can flood with with your favorite vegetables to lessen the guilt of pork knuckle indulgence!



I love it with greens like malunggay, kamote and my favorite - alugbati. Then add some "bulky" veggies like jackfruit, unripe papaya or kalabasa to complement the pork pata.


So here's a the recipe for Pata with Monggo, Alugbati, Papaya and Kalabasa



Ingredients
  • Pata (pork hocks), washed and cleaned
  • Monggo, soaked in water overnight
  • Kalabasa and unripe Papaya, sliced
  • Alugbati leaves, washed
  • Salt to taste ( or boullion cunes, optional)
  • 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 25 to 30 minutes or until the pata softens. 
  4. Add the kalabasa and papaya then simmer until cooked
  5. Add salt or boullion cubes.
  6. Finally add alugbati 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!

Popular posts from this blog

Valenciana

Ilonggos really love valenciana because most if not all have grown accustomed of having it in almost all occasions like fiesta, brithdays, reunions and all other occasions thus I love calling it as the "occasional dish".   Basically, " go, grow and glow " dish, it has the carbohydrates, protein and vitamins and minerals in just one spoonful. And it can come in its simplest form with just malagkit rice, pork, chorizo and bell peppers to some fancy with additions like raisins, peas, chicken, hardboiled egg (just garnish though), etc.  Here's the recipe for Valenciana Ingredients 3 cups Glutinous Rice ( malagkit ) 2 cups Pork, sliced 1 cup Pork, Beef or Chicken  Liver, sliced 2-3 pieces Chinese sausage, sliced 2-3 large red bell peppers, sliced lengthwise 1 cup Green Peas 3 small boxes Raisins 2 pcs.Onion, chopped 4 cloves garlic, crushed salt and ground pepper to taste  2 pcs. pork/chicken bouillon/broth cube...
CLICK FOR MORE INFO or RECIPE...

Native Bibingka

There are two types of bingka I've grown up with. First is the flat and "coconutty" ( with lots of buko strips) bingka made famous by the bingkahans in the plazas of Iloilo City especially in Molo and Jaro plus Plaza Libertad. But the most famous is the one in Mohon, Arevalo which gave birth to the popular bingka sa Mohon. Flat bingka from Mohon And second is the one closer to home, in my hometown which before only appears during Semana Santa but now almost year round. This is what we refer to a puto-bingka as it looks and taste like toasted puto. Here's a sample recipe of this Puto-Bingka
CLICK FOR MORE INFO or RECIPE...

Simple Pochero Ilonggo

POCHERO. The most familiar recipes are the ones stewed with tomatoes (or tomato sauce) or the Cebu variant which is like bulalo or nilaga, but the pochero I grew up with is just very simple. It's just pork cooked with potatoes and/or saba (cooking banana) with kamote tops or pechay. I just love the mild sweetness of the broth brought about by the bananas to the savory broth. Or sometimes, it tends lean more of the tomato based recipe, just without the tomato itself or sauce. The recipe is just very simple - just boil the pork first until tender. Add the "hard" veggies like potatoes, saba, carrots, etc then finally when the leafy veggies when its almost done. Just season it with salt or broth cubes for a savory broth. Here's a recipe guide for a simple Pochero Ilonggo
CLICK FOR MORE INFO or RECIPE...