Pork pata asado
May 12, 2005
Filed under Filipino food, Meat recipes
Yesterday, a discussion in my mailing group about a non-food related topic led to a lengthy recital of dishes that we would like to eat. The kind that doctors will advise that we stay away from. I don’t know how we ended up discussing food. Anyway, I’m not a believer in abstinence. Moderation is, for me, the way to go. So, my friends and I were talking about sisig, crispy pata, lechon, chicharon bulaklak… In short, it wasn’t too difficult to decide what to cook for dinner. I had a tray of perfectly sliced pork pata (leg and knuckle) and I started thawing it. Simmered until tender with spices, soy sauce and sugar, the cooked dish was, well… let me describe it: the sweet-salty sauce was sticky after the ligaments in the pork pata have boiled in, the meat was tender it kind of melted in the mouth… My 12-year-old daughter even suggested that we add some hard-boiled eggs. It was a very animated dinner with the kids literally pouring the sauce all over their rice.
Some tips. If you want uniform pieces of sliced pata, don’t buy your pata in the wet market where the vendor will hand chop it. Hand chopping usually leaves shards of bone. Plus, the slices are almost always of different thickness. Buy the pata in the supermarket where it can be machine-sliced while semi-frozen. That way, you won’t have the meat falling off the bones even before you start cooking.
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Sorry for being naive, but when you say 1 star anise, is that the whole star or just a one piece of the star anise? Thanks, love your site!
Hi Jessie, one star anise is one piece. If you mean one “petal”, no, you have to include the whole star with all “petals” intact.
Hi Connie, I was just wondering if you know the name of the vegetable that usually goes with this pata. It looks like yellow and it is tied like a knot. thanks.
hi, jade. i think the one you’re asking is the dried flower of bananas. i tried this recipe and its great! i just added vinegar when the eggs have been boiled just before serving, of course some simmering was done for the vinegar to be absorbed by the meat. perfect ulam! thanks!