Pata and Beans

If you are like me wondering why it is called pork and beans when there is only one piece of pork fat floating on that can, then you are not alone. There is an old joke back in the Philippines that says, it is called pork and beans not “porks and beans” because of that one piece of meat, if there are many then it would be plural. Jokes aside, if you are dismayed with that single piece of pork then why not make your own version and load it with meat, and this recipe is a great example were we don’t just use a regular cut of pork, instead we used pork hock which is rich in collagen, good amount of fat and a nice texture from the muscle meat, add the bones in then you’re in for a treat, since this dish will definitely be a flavourful one.

With our recipe today we opted on making our own baked beans instead of using the can so I can control the taste and texture of the beans. While this can be easily made by using a can sautéed with garlic and onions, there is no better thing than a homemade version.

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Pata and Beans 1

Pata and Beans

  • Author: Raymund
  • Prep Time: 10 mins
  • Cook Time: 2 hours 20 mins
  • Total Time: 2 hours 30 mins
  • Yield: 6 1x
  • Category: Main Dish
  • Cuisine: Filipino


Pata and Beans is a Filipino dish inspired by the baked and beans dish, but instead of just using beans and a bit of pork, this dish is loaded with tender melting fat and fall of the bone meat from pork hock.



  • 500 g white / navy beans, soaked in water overnight
  • 1 kg pork hock / pata, cut into sections
  • 1/2 cup tomato ketchup
  • 1/2 cup tomato paste
  • 400 ml can tomato puree
  • 4 cups beef stock
  • 1 cup brown sugar
  • 2 tbsp apple cider vinegar
  • 2 tsp dry mustard
  • 1/2 tsp ground black pepper
  • 1/4 tsp ground cinnamon
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • oil


  1. In a pot add oil then brown pork hock on all sides. Remove pork hock from pot then set it aside.
  2. Add the garlic and onions then sauté until fragrant, bring back pork hock into the pot together with all the remaining ingredients. Bring to a boil and simmer in low heat for 2 hrs or until beans and pork  are tender.  Check once in a while for liquid levels, add water if necessary.


8 Responses

  1. Looks so GOOD! And you are so right about the homemade food…they are the best!

  2. suituapui says:

    Looks Mexican. The gravy would make a great dip for baguette, I’m sure.

  3. Pork hock is great for adding flavor to dishes! I’ve never used it in a pot of homemade beans, but I bet this tasted awesome. Thanks for sharing!

  4. Rahul says:

    If there is one food I will never tire, its pork and beans. This looks delicious, Raymund

  5. Sarah says:

    Mmm what a classic combo! I love it!

  6. I have to say that I love the use of pork hocks here. SO much more flavor (and fewer preservatives) than using hot dogs. I like that both you and Jeff the Chef posted similar recipes this week… and I have been here at home creating a Tuscan version. I am using pork white sausages, and it is delicious.

  7. mjskitchen says:

    I always keep smoked pork hock in the freezer but have never used it for anything like this. Sounds quite delicious! Love the use of the navy beans.

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