Pamplina is a delicious pork pata dish cooked with beans, chorizos and veggies. Some say it taste like nilaga, pochero or callos. The word pamplina is a spanish colloquial word that means “something unimportant”. They probably named it that way because the recipe is composed of scrap meat from pork. It is a heritage recipe way back the spaniards colony that our ancestors have adapted from the spaniards it is also similar to Fabada.
The secret to make this recipe delicious? The longer it cooks the more it becomes tastier and heavenly, specially when all of the ingredients becomes very tender (the veggies are the very last ingredient to cook though).
- 2 lbs. pork pata, sliced
- 2 pieces chorizo de bilbao
- 2 cups beef or pork broth
- 1 cup water
- 1can (11 oz.) pork and beans
- 1 medium yellow onion, chopped
- 2 medium plum tomatoes, chopped
- 1 head medium Napa cabbage, chopped
- 1 bundle pechay
- Salt and pepper to taste
1. Combine the pork, pork and beans, onion, tomato, chorizo, and pork broth in a slow cooker.
2. Slow cook in high mode for 5 hours. This will make the pork pata very tender and the soup more flavorful because of the flavors extracted from the ingredients.
3. Once the pata becomes tender. Add water, pechay, and napa cabbage. Continue to slow cook for 1 to 1 1/2 hours.
4. Add salt and pepper to taste. Stir.
Transfer to a serving bowl.
Share and enjoy!
Number of servings (yield): 4