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Pasig Style Nilagang Pata 1

Pasig Style Nilagang Pata

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  • Author: Raymund
  • Prep Time: 15 mins
  • Cook Time: 1 hour 45 mins
  • Total Time: 2 hours
  • Yield: 5-6 1x
  • Category: Main Course
  • Cuisine: Filipino


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
  • salt
  • freshly ground black pepper
  • oil


  1. In a soup pot add oil then sauté garlic and onions.
  2. 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.
  3. 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.
  4. 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.
  5. Add the remaining sweet potatoes, continue to simmer for 5 minutes.
  6. Add the string beans and fried saba, continue to simmer for 5 minutes.
  7. Add the cabbage then simmer for 3 more minutes. Season with fish sauce and freshly ground black pepper then serve.