May 8, 2017
Chef ’s note: To reduce a liquid means to make it half of its liquid quantity through evaporation. This is usually done through boiling.
2 pieces whole pork pata
150 mL soy sauce
50 grams garlic, crushed
80 mL vinegar
100 grams banana blossoms
50 grams brown sugar
60 grams tofu, marinated in soy sauce
salt and pepper to taste
sugar to taste
In a pot, boil the pata with water, soy sauce, and garlic.
While simmering, add vinegar gently. Do not mix the vinegar into the mixture, but instead, wait until vinegar is cooked.
Cook until pata is fork-tender, then add in banana blossoms.
Take out the pata from the broth, and add in brown sugar to the boiling liquid. Reduce until stock has a thick consistency.
Gently add crumbled tofu to the sauce, and season with salt and pepper.
Serve the pata hot, and top with the sauce.
Paksiw Na Pata
(Featured in June - July 2016 Issue)
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