Tender pata and shrimp enrich this substantial coconut stew with monggo and langka.
1 hour 10 minutes · Serves 6
Ingredients for Pata at Hipon sa Gata na May Monggo at Langka
3 lb pata (pork hock), sliced
1 lb shrimp, deveined
1 Knorr Pork Cube
4 cups coconut milk
1 cup fresh pepper leaves
1 1/2 cups unripe jackfruit, sliced
1/2 cup mung beans
3 tbsp bagoong alamang
1 tbsp whole peppercorns
5 dried bay leaves
1 medium onion, chopped
4 cloves garlic, chopped
4 to 6 Thai chili peppers or siling labuyo
1/4 tsp ground black pepper
8 quarts water, for boiling pork
4 tbsp cooking oil
How to cook Pata at Hipon sa Gata na May Monggo at Langka
1.Pressure-boil pata in 4 quarts water for 15 minutes; drain and discard water. Add fresh water, peppercorns, bay leaves, and pata; pressure-cook 25 minutes.
2.Heat oil in a pot over medium-high heat. Pan-fry shrimp 1 minute per side; remove and set aside.
3.Sauté onion for 30 seconds, then garlic until onion softens. Add coconut milk and bring to a boil; stir in Pork Cube.
4.Add mung beans, cover, and cook 15 to 18 minutes. Add jackfruit, cover, and cook 10 to 12 minutes.
5.Stir in chilies, bagoong alamang, pepper, and pata. Cover and cook 10 minutes; add pepper leaves and shrimp, then cook 3 minutes.
