AuthorBiteSizedA Visayan soup with a sizzling twist!
In a pot, place the pork pata then fill with water until submerged. Boil for 15 mins then discard the liquid.
Place the pork pata back, add the garlic, red onions, ginger, tomatoes, bay leaf, water, pork cubes, lemongrass, batwan, siling haba, and annato powder.
Boil for an hour or until the pata is tender. Add the jackfruit then simmer for another ten minutes. Season with the fish sauce then adjust taste with salt and pepper.
Separate the pata from the broth and set aside.
In a pot, melt the butter then cook the flour until it turns brown.
Gradually add the kansi broth then stir continously.
Add soy sauce and season with salt and pepper.
Heat a sizzling plate then place the chopped pata, jack fruit and tomatoes.
Drizzle the kansi sauce on top of the sizzling plate. Garnish with spring onions and fried garlic. Serve.
Ingredients
Directions
In a pot, place the pork pata then fill with water until submerged. Boil for 15 mins then discard the liquid.
Place the pork pata back, add the garlic, red onions, ginger, tomatoes, bay leaf, water, pork cubes, lemongrass, batwan, siling haba, and annato powder.
Boil for an hour or until the pata is tender. Add the jackfruit then simmer for another ten minutes. Season with the fish sauce then adjust taste with salt and pepper.
Separate the pata from the broth and set aside.
In a pot, melt the butter then cook the flour until it turns brown.
Gradually add the kansi broth then stir continously.
Add soy sauce and season with salt and pepper.
Heat a sizzling plate then place the chopped pata, jack fruit and tomatoes.
Drizzle the kansi sauce on top of the sizzling plate. Garnish with spring onions and fried garlic. Serve.
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