Pata Linaga Salamukan Style is a slow-simmered pork hock and beef tendon soup brightened with annatto, lemongrass, citrus, and gentle chili heat.
4 hours 15 minutes · Serves 6
Ingredients for Pata Linaga Salamukan Style
2 kg pork hock, cut into sections
350 g beef tendon, sliced
200 ml Mountain Dew or lime soda
2 tablespoons annatto seeds
6 cloves garlic, minced
1 large onion, chopped
2 stalks celery, chopped
2 stalks lemongrass, pounded and tied in a knot
2 to 3 red chillies, whole or sliced
1 lemon, juiced
3 tablespoons fish sauce
Salt, to taste
Freshly ground black pepper, to taste
Oil, for cooking
Water, as needed
How to cook Pata Linaga Salamukan Style
1.Heat about 3 tablespoons oil in a small saucepan over low heat. Add the annatto seeds and stir until the oil turns deep red, then strain and discard the seeds.
2.Warm the annatto oil in a large pot over medium heat. Saute the garlic and onion until fragrant and the onion looks translucent.
3.Add the sliced beef tendon and saute for a few minutes so it picks up the aromatics. Pour in enough water to cover the tendon, then add the celery, lemongrass, and chillies. Season lightly with salt and black pepper.
4.Cover, bring to a boil, then lower the heat and simmer for about 1 1/2 hours.
5.Add the pork hock, pour in the 200 ml Mountain Dew, and add more water as needed so the meat and tendon stay submerged. Bring back to a boil, then reduce to low heat.
6.Cover and simmer for another 2 to 3 hours, adding water when needed, until the pork hock is tender and the tendon is very soft and gelatinous.
7.Remove the lemongrass and whole chillies if used. Stir in the lemon juice and fish sauce, then adjust with more salt, pepper, or fish sauce to taste.
8.Serve in bowls with pork hock, beef tendon, and plenty of hot broth; add extra sliced chillies if desired.
