Pork Pata Pochero is like Nilaga but the twist is on the tomato sauce, and garbanzos. Cook it on any simple gathering or lazy weekend treat. It’s best when every member of the family is present. They will surely enjoy and love the classic family’s favorite ulam. My mom would normally add sweet corn in this dish, but that is just optional. While some people, cook this dish with plenty of soup and some prefer saucy its up to you. I prefer it soupy like Nilaga.
Come and join me in cooking pork pata pochero today.. Happy cooking!
Pork Pata Pochero
1.5 lb pig’s leg (pata) chopped
3 medium tomatoes, diced
1 medium onion, diced
2 teaspoon garlic, minced
2 to 2½ tablespoons patis (fish-sauce)
1 tablespoon whole pepper corn
1 small can tomato sauce
1 cup chickpeas (garbanzos)
2 plantain banana (ripe), chopped
1 medium sized potato, cubed
1 carrots, peeled & sliced
1 small cabbage, quartered
¼ lb string beans or green beans
1 bunch bok choy (pechay)
1 cup water (adjust to preference if you want it soup style)
2 tablespoons cooking oil
- In a pan, pour a little cooking oil and sauté garlic, onions, and tomatoes.
- Put in pork pata slices and cook until the color turns light brown.
- Season with fish sauce, whole pepper corn, and tomato sauce. Mix well.
- Pour water and let it boil. Simmer until pork is tender using lowest heat. (about 30 to 40 minutes).
- Add sliced potatoes, plantains and chickpeas. Cook for additional 5 to 7 minutes.
- Add cabbage and long green beans. Cook for 5 minutes.
- Stir-in the bok choy. Cover the pot and turn off the heat.
- Let the residual heat cook the bok choy (about 5 minutes).
- Transfer to a serving plate and serve.
- Share and enjoy!