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Simple Sinigang na Pata


Sinigang is almost everybody's favorite whether it's pork, beef, fish, shrimp or even chicken (more aptly called as Sinampalukan).

And when using pork, the combination of the lean meat and fat makes a perfectly mouth-watering savory sour soup that is more often a rice magnet. Extra caution in the unli rice and the fatty pork though and let us have it all in moderation.


Having the pata cooked "tender and fall of the bone" is a favorite sinigang matched with the visuals of jiggly fat and tender meat. With the broth sour, savory and thick enough, it's a heavenly dish worth the calories!

Here's the recipe for Sinigang na Pata
Ingredients

  • 6 pcs pata (pork hocks)
  • 2 tomatoes , quartered
  • 1 medium onion, halved
  • 2 "bundles" kangkong
  • 3 pieces  radish, sliced
  • 2-3 pieces sili pansigang 
  • 2 eggplants, sliced
  • Sampalok (tamarind) with gabi mix 

Procedure

  1. In a pot, boil pata and eemove impurities that will arise. Or you may discard the water completey and start again
  2. Add tomatoes and onions then noil until the pork hocks are tender to your liking (I prefer it to be almost falling of the bone)
  3. Season with the sinigang mix and adjust the sourness by adding more mix or water.
  4. Add labanos, eggplant and siling pansigang. 
  5. When tender add the kangkong tops and simmer for a minute or two. 
The measures and ingredients are just a guide. I made this sinigang na pata, by just throwing-in unmeasured ingredients and available veggies.


You may add okra, string beans and other veggies to your liking. You may also use real tamarind fruit and gabi root crop plus rice washing

And it is important to actually taste what your cooking from time to time until you serve it. So, enjoy this vegetable overload pork sinigang and as I always say - extra rice please!


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