Tinolang Pata Recipe


  • 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
Tinolang Pata Recipe


  1. Saw cut pork pata crosswise at 1 1/2″ thick slices. Peel ginger
  2. and sliced thinly. In a large casserole, saute ginger until fragrant.
  3. Add onion slices and cooked until limp. Add patis and pork pata.
  4. Stir until meat is no longer pink on all sides. Season with pepper.
  5. Pour water and bring to a boil. Simmer until meat is tender,
  6. about 45 minutes.
  7. Meanwhile, peel sayote and cut half lengthwise. Remove the white
  8. core and cut into wedges. When meat is tender, add sayote.
  9. Adjust seasoning. Bring to a boil and simmer until sayote is cooked.
  10. Place Malunggay leaves on top but do not cover. Cook for 5 more
  11. minutes. Serve hot.


Via: Tinolang Pata Recipe

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