Garbanzos con Patas de Cerdo
I was cooking this dish for a long time already and do not have a name for it. I tried this delicious dish in a Latin American themed restaurant before but totally forgot the name so since then I am preparing this dish which I don’t know how to call it. Now I am intrigued on what’s the real name of this dish as I will be posting it here at Ang Sarap so after I Googled the terms “pork hock and garbanzos” (garbanzos is a Spanish and Tagalog word for chickpeas) it immediately showed “Garbanzos con Patitas de Cerdo” as a result, I immediately switched to image view and certainly that was the dish I was tried before. The only difference I guess is that I am using pork hock (patas) rather than trotters (Patitas) hence the change in name. This Puerto Rican stew as the name suggest is a tomato based stew of Pork Leg and chick peas, some use potatoes and butternut to make it a complete meal. I guess this dish is a close relative to the Spanish Cocido and Callos where the cooking technique is nearly similar, where non premium meat parts or sometimes offal are simmered in low temperatures for a long time in a tomato based sauce. If you haven’t tried pork leg as an ingredient and is adventurous to try some then this is a good start as the flavours are so rich, the meat is really tender and the pork fat’s texture is nearly jelly like in consistency which will definitely make you feel guilty on every bite you have.
Did it ever happened to you where you are cooking / serving something you don’t have a name for it?
- 1 large red capsicum (bell pepper), seeded and roughly chopped
- 2 large tomatoes
- 1 medium onion, peeled
- 6 cloves garlic, peeled
- 2 stalks cilantro leaves
- 2 stalks parsley leaves
- 1½ kg pork hock, cut into 1 inch thick pieces
- 2-3 cups cooked chickpeas
- ¼ butternut, sliced into cubes
- 1 red capsicums (bell pepper), sliced
- ½ cup tomato paste
- 3 cups water
- 3 cups pork stock
- olive oil
- freshly ground black pepper
- chopped parsley, to garnish
- In a pot add oil then brown pork hock on all sides, add water and pork stock bring to a boil. Remove any scum that rises to the top then simmer for 45 minutes.
- In a food processor process sofrito ingredients together until it becomes a smooth paste, add a bit of olive oil if necessary.
- In a sauce pan add oil then sauté sofrito in medium heat for 3-5 minutes or until fragrant. Pour into the pot with pork hock together with the tomato paste, bring to a boil then simmer for 20 minutes, add water if necessary.
- Add butternut then continue to simmer for 20 minutes.
- Add chick peas and capsicum then continue to simmer for 5 more minutes.
- Season with salt and freshly ground black pepper, garnish with chopped parsley then serve.