Peach pata hamonado

December 24, 2003 
Filed under Christmas & New Year

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Peach pata hamonado? Sure, I used the syrup from the canned peaches. While most hamonado recipes call for pineapple juice, the radical chef decided to do it differently…of course.

In Filipino cuisine, pata refers to the leg and the trotters of the pork. The trotters are not removed because the ligaments make the sauce sticky. Make sure though that the pata has been thoroughly cleaned before cooking it. In meat shops, this is normally done for you. If you buy your pata from the wet market, you may have to do the cleaning yourself when you get home. Have the butcher cut the pata into 1/2″ to 3/4″ thick slices. It is best to have this done through a machine to avoid bone splinters.

peach pata hamonado

Hamonado usually means any meat dish that is cooked much like a ham is cured. While it is best to marinate the meat at least overnight, slow-cooking the meat with very little liquid yields a rich and tasty hamonado as well.

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Comments

One Comment on "Peach pata hamonado"

  1. Lucy on Mon, 5th Nov 2007 9:25 pm 

    Hey.. i tried the peach pata hamonado for my birthday and it was really good… i marinated it overnight so the juice will blend on the meat and whew…was yummy. Thanks so much for posting will try it again sometime.




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Noche Buena


Oh, so sweet!


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