Monday, October 11, 2010

PATA HAMONADO (Sticky Sweet Pork Hock)

PATA HAMONADO PIC1© BUSOG! SARAP! 2010

Lately, the TRIBE’s choice of dessert is Almond Jelly with Fruit Salad (Canned).  I’m always left with the syrup/juice from the Fruit Salad and can’t bear to throw it away, so I freeze them in takeaway containers for future use.  As I browse on the internet, I happen to find recipes of Pata Hamonado using different kinds of syrups/juice from canned fruits.  I usually use Pineapple Juice for Hamonado but feeling adventurous last week, I’ve defrosted my spare big pork hock and Fruit Salad syrup/juice for this recipe.

What came out from this adventure was a lip smacking goodness of a dish and the taste even got better the next day!  The meat was tender and the fat/skin was melt in your mouth, with the addition of sweet/salty, slightly sticky caramel glaze that envelopes every nook and cranny of the pork hock pieces……it was just pure bliss!!!  This recipe only got a handful of ingredients and you only have time to invest as you have to simmer it for 1-2 hours but that’s about it.  You can do this while you clean the house and by the time your finish your chores, you got this sinful mouth watering dish.

 

PATA HAMONADO (Sticky Sweet Pork Hock) 

INGREDIENTS:

1 large pork hock (cut into approx. 4cm chunks)

2-3 large cloves garlic, roughly crushed

2 tbspn sugar

2 cups fruit salad syrup/juice (canned)

1/4 cup soy sauce

3 cups water

1 bay leaf

good pinch of ground pepper

*used AUS Measuring Cups & Spoons

PATA HAMONADO INGREDIENTS© BUSOG! SARAP! 2010

 

COOKING PROCEDURE:

P.HAMONADO STEP1© BUSOG! SARAP! 2010

 

1.  In cold tap water, rinse the pieces of pork hock.  Trim stray hairs if there’s any.  Drain and place in a medium saucepan.  Add in crushed garlic, sugar, pepper and soy sauce.

 

 P.HAMONADO STEP2© BUSOG! SARAP! 2010

 

 

2.  Put in the Fruit Salad syrup/juice, water and bay leaf.

 

 

 P.HAMONADO STEP3© BUSOG! SARAP! 2010

 

3.  Bring to boil and lower heat till you achieve simmering stage (very gentle boil), skim the surface every now and then, till all the froth scum are gone.

 

 P.HAMONADO STEP4© BUSOG! SARAP! 2010

 

 

4.  Cook till the broth is just touching the base of the saucepan (approx. 1-2 hours).  Lower heat into low.

 

 P.HAMONADO STEP5© BUSOG! SARAP! 2010

 

 

5.  Stir pork hock pieces until they’re all well covered with the sticky sauce, at this stage you have to be careful as the sauce can be burnt easily.  Remove from stove.

 

 

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PATA HAMONADO PIC2© BUSOG! SARAP! 2010

BEST WITH:   Fresh Steamed Rice.

NOTES:

  • You can experiment with any leftover canned fruit syrup.
  • When I say “simmer”, that’s when you lower your heat approximately around the medium mark and the broth have this steady gentle bubbles on the surface.

10 comments:

  1. oohhh,that's really mouth-watering...rice please, lots of it and ice-cold coke..I know you love that too!! ;)

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  2. can i use pineapple juice?

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  3. @skyle~ yes, you can=) to replace the 2 cups of fruit salad syrup/juice...add in 1 1/2 cup pineapple juice and 1/2 cup water. But if you want the intense taste of the pineapple juice make it full 2 cups and omit the water.

    ReplyDelete
  4. hi! this is the answer to my search! will be making this for dinner tonight :) thanks for making this recipe so simple that a first time cook like me can follow thru without any problems :) keep posting and happy eating!

    ReplyDelete
  5. so sarap naman.... can't wait to try it!

    ReplyDelete
  6. hmmmmm..i will really try this recipe just reading through it makes me very very hungry yummy!!!

    ReplyDelete
  7. Pwd poh bah pa lambutin muna ang pata bgo ihalo ang ingredientz??

    ReplyDelete
    Replies
    1. You have to boil/simmer the pig hock with all of the ingredients to have all the wonderful flavours infused to the hock pieces =)

      Delete

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