at home. Tinola is usually cooked with chicken, green papaya
and sili leaves. We didn't have chicken that time so Dad used
pork Pata (Hock). He also used Malunggay leaves (it was waving
outside the kitchen window, waiting to be picked) and sayote which
he picked that morning (see January Harvest).
Tinolang Pata
3/4 kilo pork pata (pork hock)
1 thumb-sized pc of ginger
1 onion, sliced
3 medium sized sayote (chayote)
1/2 cup Malunggay leaves
1 Tbsp patis (fish sauce)
salt and pepper
1 Tbsp cooking oil
about 5 cups water
Saw cut pork pata crosswise at 1 1/2" thick slices. Peel ginger
and sliced thinly. In a large casserole, saute ginger until fragrant.
Add onion slices and cooked until limp. Add patis and pork pata.
Stir until meat is no longer pink on all sides. Season with pepper.
Pour water and bring to a boil. Simmer until meat is tender,
about 45 minutes.
Meanwhile, peel sayote and cut half lengthwise. Remove the white
core and cut into wedges. When meat is tender, add sayote.
Adjust seasoning. Bring to a boil and simmer until sayote is cooked.
Place Malunggay leaves on top but do not cover. Cook for 5 more
minutes. Serve hot.
I am submitting this to Andrea who is
hosting Grow Your Own Roundup #25.
oooohhhhh I would love to taste this!
ReplyDeleteThis looks perfect and comforting. Thanks for sharing it with Grow Your Own.
ReplyDeleteThat sounds good, like something I'd like to try. I've recently also heard of the benefits of the Malunggay tree, leaves and vegetable, but it's difficult to find a plant - also probably needs deeper soil than we have here. What leafy green would you substitute for it?
ReplyDeleteyou can use young leaves of chili pepper (dahon ng sili), its a little bit spicy but not as spicy as the fruit. or try pechay (pak-choi)
ReplyDelete