AuthorBiteSizedIndulge in the exquisite flavors of Pata Hong Ba—a culinary masterpiece featuring succulent pork hock braised to perfection in aromatic herbs and savory spices. This dish is a tantalizing journey of tenderness and rich taste, making it a delightful highlight in any dining experience.
Wash pata thoroughly, pat dry and season with salt and pepper.
Prepare a large pan over medium heat and pour vegetable oil. Pan fry pata on all sides. When done remove from heat and set aside.
On a deep pan, saute onion and garlic until onion turns translucent. Add oyster sauce, pepper, and bay leaf.
Pour in rice wine and chicken stock. Mix in black beans and banana blossoms. Bring back the pata to the pot. Cover and simmer for 30 to 45 minutes or until pata has turned tender. Add liquid as needed.
Add brown sugar and star anise and simmer for another 20 minutes or until meat is tender.
Serve the pata on a platter with the sauce and serve with steamed pechay or bokchoy.
Ingredients
Directions
Wash pata thoroughly, pat dry and season with salt and pepper.
Prepare a large pan over medium heat and pour vegetable oil. Pan fry pata on all sides. When done remove from heat and set aside.
On a deep pan, saute onion and garlic until onion turns translucent. Add oyster sauce, pepper, and bay leaf.
Pour in rice wine and chicken stock. Mix in black beans and banana blossoms. Bring back the pata to the pot. Cover and simmer for 30 to 45 minutes or until pata has turned tender. Add liquid as needed.
Add brown sugar and star anise and simmer for another 20 minutes or until meat is tender.
Serve the pata on a platter with the sauce and serve with steamed pechay or bokchoy.
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