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Place pata slices in a large pot with enough water to completely submerge it. Bring to a boil. Drain water and wash pata of any scum that has been released under running water.
Return pata to pot and add enough water to cover it completely. Add garlic and patis. Bring to a boil and boil until tender, about 45 mins.
Remove the garlic and mince.
In a pan over medium heat, sauté minced garlic and bagoong alamang. Quickly sauté vegetables for a few minutes. Remove from pan.
In the same pan, place 1½ cups of the broth from boiling pata and mix in DEL MONTE Quick ‘n Easy Kare-Kare Mix. Bring to a boil and simmer until thickened.
Arrange pata meat and sautéed vegetables onto a sizzling plate. Heat the plate and serve by drizzling over the thickened sauce.
Ingredients
Directions
Place pata slices in a large pot with enough water to completely submerge it. Bring to a boil. Drain water and wash pata of any scum that has been released under running water.
Return pata to pot and add enough water to cover it completely. Add garlic and patis. Bring to a boil and boil until tender, about 45 mins.
Remove the garlic and mince.
In a pan over medium heat, sauté minced garlic and bagoong alamang. Quickly sauté vegetables for a few minutes. Remove from pan.
In the same pan, place 1½ cups of the broth from boiling pata and mix in DEL MONTE Quick ‘n Easy Kare-Kare Mix. Bring to a boil and simmer until thickened.
Arrange pata meat and sautéed vegetables onto a sizzling plate. Heat the plate and serve by drizzling over the thickened sauce.
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