Description
Tender pata, chorizo de Bilbao, bacon, potatoes and pork and beans baked together in a rich, hearty Filipino casserole.
Ingredients
Units Scale
- 1 kg pata (pork hock), cut into sections
- 6 pcs bacon, lightly fried
- 1 pc chorizo de Bilbao, sliced
- 420 g can baked beans
- 3 cups water (for simmering into stock)
- 6 cloves garlic, minced
- 1 large white onions, roughly chopped
- salt
- freshly ground black pepper
Instructions
- Heat oil and lightly fry the bacon (not crisp). Set aside for topping.
- Add the bone in pata pieces and brown them well on all sides to build flavour. Remove pata then set it aside.
- In the same pot add garlic and onions then sauté until fragrant and lightly golden.
- Place the pata back into the pot, pour in enough water to cover the pata. Season lightly, bring to a boil, then lower to a simmer. Cook until the meat is tender and the broth becomes gelatinous.
- Once the pata is tender, add the chorizo slices and simmer for 10 minutes.
- Pour in the canned pork & beans and stir gently to combine. Let the mixture simmer so flavours meld.
- Transfer the pork-and-beans mixture to a baking dish, top with the bacon, and broil until bubbling and slightly caramelised on top.
- Serve hot with rice or crusty bread. The sauce will thicken as it cools thanks to the pata collagen.