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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!

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