- Pata (pork knuckles), washed and cleaned
- Monggo, soaked in water overnight
- Papaya, unripe and sliced
- Kamote tops, washed
- Salt to taste ( or boullion cunes, optional)
- Water
Procedure
- Broil/Grill pata over charcoal to give it a crisp and smoky flavor. You may omit this if it's inconvenient.
- In a pan boil enough water, add monggo beans then simmer until soft
- Add pata in the pan and continue to simmer for about 25 to 30 minutes or until the pata softens.
- Add papaya then simmer untol almost cooked
- Season with salt or boullion cubes accorsing to your taste
- Finally add kamote tops and simmer for 1-2 minutes until cooked
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.
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!"