Braised Boneless Pata

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I could have easily call this dish humba or even hamonadong pata but certain ingredients are missing such as bean curd, tausi (salted black beans), or pineapple and I don’t intend to confuse my readers with regards to the Philippine cuisine. As I am already perplexed with names and what ingredient goes into what recipe, I choose to simply call it – braised boneless pata. With a decent piece of pork leg and staple pantry items, here’s another melt-in-your-mouth dish.

Adding bulaklak ng saging and this could have been paksiw na pata but I wanted another flavor. So that was it. I served it with plain rice and steamed pechay. Also, check this out to see a photo on how to de-bone pata.

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I am not a professional cook. My only claim to having a culinary background is a short stint as my dad’s teen ‘sous chef’ in his carinderia ages ago. Dad ran small eateries since I was a young kid - serving standard ‘turo-turo’ food ranging from the likes of menudo, adobo, pritong isda, dinuguan, binagoongan, bopis, munggo, pinakbet and giniling to merienda fares like goto, ginataan, pancit bihon, halu-halo and saging con yelo.

My father, a farmer in his hometown before working his way to becoming an accountant, definitely influenced my cooking in a lot of ways than I thought. My siblings and I were raised in a backyard full of fruit trees and vegetable garden. We spent weekends and the summer breaks running around with ducks, chickens, goats and pigs. I had wonderful memories of gathering eggs, butchering chickens, selling vegetables and the sweet aroma of preserved fruits. But my love for art led me to a degree in Architecture. Just few months after getting my license, I went abroad and lived independently at age 23. Definitely no maid, no cook, and a totally different food culture. Along the way I met lots of friends and spent what seemed a lifetime learning new tricks and recipes.

Now living in Auckland, I am a work-from-home mum who juggles time between work, fun and family - in pursuit of work-life balance. No matter how busy I am, I love the idea of cooking for my family. My blog chronicles home cooking greatly influenced by life outside my home country from Southeast Asia to Beijing and Auckland. And most of the time, being busy also means easy (sometimes quick), affordable meals.

3 thoughts on “Braised Boneless Pata

  1. Delicious!

    I’ve tried a similar recipe years ago, but I mixed in some Chiniese cooking wine, a hint of dark soy sauce, green onions, ginger and star anise while braising the pork hock.

    Perfect with white rice.Yum!

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