Pata con Setas

Pata con Setas is a Spanish inspired Filipino dish prepared with pork hock and chorizo slowly cooked on tomato bases sauce

Who does not love Spanish inspired dishes, the sofrito on tomato based sauce on meat or vegetables is a flavour that is so comforting, the natural sweetness with the tang of tomatoes is such a flavour that you will never get tired of. Our dish for today Pata con Setas is using those Spanish elements but it is even enhanced with more flavours from chorizo alongside slowly stewed pork leg, the result is such a pleasure in your mouth, the flavours and textures defines what a comfort meal should be.

There are a lot of pata dishes back home and all of it has that comfort dish qualities, I love them all, most probably it is the texture of the pork leg fat and the tendons when slowly simmered makes it very addictive. From Kare-kareng Pata , Paksiw na Pata, Pata Hamonado and Patatim you can’t go wrong, so if you love food textures and flavours like then I highly suggest you should try this one out.

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Pata con Setas 1

Pata con Setas

  • Author: Raymund
  • Prep Time: 15 mins
  • Cook Time: 1 hour 55 mins
  • Total Time: 2 hours 10 mins
  • Yield: 5-6 1x
  • Category: Main Course
  • Cuisine: Filipino


Pata con Setas is a Spanish inspired Filipino dish prepared with pork hock and chorizo slowly cooked on tomato bases sauce


  • 1 1/2 pork leg, cut into smaller sections
  • 23 pcs chorizo, sliced
  • 400 g can cannellini beans, drained
  • 400 g can chopped tomatoes
  • 4 tbsp tomato paste
  • 3 cups water
  • 2 tsp paprika
  • 2 pcs bay leaf
  • 1 large white onion, chopped
  • 6 cloves garlic, minced
  • olive oil
  • salt
  • freshly ground black pepper
  • 1 bunch bok choy, trimmed and blanched


  1. In a large pot add oil then sauté garlic and onions.
  2. Add pork leg and lightly brown all sides.
  3. Add the chorizo, paprika and 1 tbsp of the tomato paste, stir and cook for 2 minutes.
  4. Pour water, chopped tomatoes and add the bay leaf, bring to a boil then simmer in low heat for 1 hour and 30 minutes. Check liquid levels once in a while and add more water if needed.
  5. Add the cannellini beans and the remaining tomato paste, simmer for 15 more minutes, season with salt and freshly ground black pepper then serve with blanched bok choy on the side.



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