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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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