Some say Pamplina is like callos without the tripe, some say it is prepared with leftover meats from other simple soup dishes like nilaga or puchero then others say its cooked using inexpensive meat cuts but all I know is that this dish is one richly flavoured dish. From the Spanish colloquial word Pamplina it means something unimportant, maybe it explains the dish’s ingredients which makes use of unimportant meat cuts and scraps but I don’t care, unimportant it may be this dish tastes amazing!
Like most great stews patience is the key, there are no shortcuts to get its full flavour and its quite simple, just slowly cook this dish in low temperature for long times then the result is a very tasty fall of the bone meat, melt in your mouth fat and robust smoky spicy flavour the chorizos.
It’s one of those Filipino recipes that is quite unpopular and like me most probably you will only try this on households with a Spanish background specially those who reside in Quiapo, apparently, they serve this during fiesta. Best enjoyed on a cold day of course with rice or just on its own.
- In a pot add boiling water then the pork leg, continue to boil for 10 minutes then turn off heat. Drain then rinse well.
- On another clean pot add olive oil then sauté garlic and onions.
- Add the pork leg then lightly brown it on all sides.
- Add the tomatoes, cook for 2 minutes.
- Add the white beans and bay leaf then pour enough water to completely cover the meat. Bring to a boil then gently simmer in low heat for 1 hour.
- On a separate pan, add small amount of olive oil then gently pan fry chorizos, once its fragrant transfer to the pot with the oil.
- Add the potatoes then season soup with fish sauce and freshly ground black pepper then simmer in low heat for 40 minutes.
- Add the cabbage, then continue to simmer for 5 more minutes. Turn off heat then serve while hot.