- 1 pork pata, chopped into 1″ slices
- 3/4 c. of strong native vinegar
- 3/4 c. of dark soy sauce
- 3/4 c. or more of tightly-packed brown sugar
- 1 whole garlic, pierced with a sharp pointed knife in several sections
- 2 whole onions, peeled
- 1 bay leaf
- 5-6 peppercorns
- a handful of bulaklak ng saging
- a few sprigs of dried oregano
- Wash the pork pata well and place in a casserole. Pour in just enough water to cover the meat. Add the rest of the ingredients. Slow cook for 11/2 to 2 hours or until very tender. The meat should literally fall off from the bones. Check the liquid once in a while; add about 1/2 to 3/4 c. of water if the mixture gets too dry during cooking.
- Alternatively, pressure-cook for an hour. When pressure-cooking, reduce the amount of water to only about 11/2 cups.
- Serving suggestion: Chill overnight. Carefully separate the meat from the bones and cut into 2″ chunks. Discard the bones, bulaklak ng saging, oregano and bay leaf. Reheat the meat with the sauce; add more soy sauce, vinegar or sugar, if necessary. Serve hot.
Source: Casa Veneracion
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