Pasig Style Nilagang Pata is a dish of brothy pork knuckles thickened with fried plantains and sweet potatoes with cabbage, string beans, and colored with ‘annatto seeds
- 1 1/2 kg pork hock, cut into sections
- 3 pcs saba bananas, sliced on an angle
- 4 pcs medium sweet potatoes, quartered
- 1 tbsp annatto powder, diluted in 1/4 cup water
- 6 cups chicken stock or water
- 1/3 head cabbage, sliced
- 1 bunch string beans, cut into sections
- 2 pcs medium white onions, roughly chopped.
- 6 cloves garlic, minced
- fish sauce
- freshly ground black pepper
- In a soup pot add oil then sauté garlic and onions.
- Generously season pork hock with salt then place it in the pot, cook until it’s not pinkish in colour, lightly brown on all sides.
- Pour chicken stock and diluted annatto powder, then place the 4 quarters of sweet potato (equivalent to 1 whole), top up with water until it covers everything. Bring to a boil then simmer in low heat for 1 hour and 15 minutes.
- While it is simmering, prepare a non-stick pan, add a small amount of oil then pan fry the saba. Once done, set is aside.
- Add the remaining sweet potatoes, continue to simmer for 5 minutes.
- Add the string beans and fried saba, continue to simmer for 5 minutes.
- Add the cabbage then simmer for 3 more minutes. Season with fish sauce and freshly ground black pepper then serve.