Nilagang Pata Recipe
the sweetness that the ripe plantain gives to this exotic pork trotter broth is simply irresistible! try this exotic spanish-filipino fusion recipe and i'm sure that the kids and the kids at heart would love it!
Ingredients
-1 and half kilo pork trotters pre-cut into 3 1/2 inch sizes however,
if you dislike pork trotters you could just use pork meat with some
fat and cut in the same size as above and about half inch
in thickness.
-1 tablespoon black peppercorns
-3-4 tablespoon (or more) of fish sauce
-1 teaspoon (or more) of salt
-half kilo chinese cabbage--wash and cut root, separate each leaves on
a platter
-3-4 large pcs. of plantain (ripe)---a must!
skin peeled and sliced thinly
-half kilo potato--skinned and cut in half, soak in a bowl of tap water
-1 liter (or more) of water
-1 small ginger about two inch size--skinned and cut into thin slices
-1 medium size onion
-2 tablespoon cooking oil
Directions
I. in a pressure cooker, saute onion and ginger in oil. (note: if using only pork meat, no need for pressure cooker. just boil the meat until fork tender in a deep/large sauce pan.)
II. pour-in the water, add the the pre-cut trotters (be sure it's washed well and dont't forget to scrape the skin with a knife to clean the skin more and use a kitchen torch to burn any remaining hair you see or you could also use a disposable unused razor blade). the water level should be a little higher than the cut throtters for about 1 or half inch.
III. cover pressure cooker, turn heat to high and wait for approximately 30-40 minutes. turn off heat and wait until the cover is safe to open.
IV. once the cooker is opened, remove excess suds that floats and sticks to the sides of the cooker.
V. add in the potatoes (drained), black peppercorns, salt & the ripened plantain.
VI. lightly cover but not locking the pressure cooker. turn heat to medium. wait until the vegetables are cooked.
VII. once the veggies are cooked, turn heat to low. add in the chinese cabbage and the fish sauce according to your taste. stir and let it boil again in low heat.
VI. once it boils, turn off heat immediately. stir for few seconds and check the taste of the broth. add more fish sauce if you want it to be more salty. cover or serve immediately in a deep bowl.
best served with boiled rice on a platter together with the veggies and the throtters while the broth is placed in a cup as a soup.
II. pour-in the water, add the the pre-cut trotters (be sure it's washed well and dont't forget to scrape the skin with a knife to clean the skin more and use a kitchen torch to burn any remaining hair you see or you could also use a disposable unused razor blade). the water level should be a little higher than the cut throtters for about 1 or half inch.
III. cover pressure cooker, turn heat to high and wait for approximately 30-40 minutes. turn off heat and wait until the cover is safe to open.
IV. once the cooker is opened, remove excess suds that floats and sticks to the sides of the cooker.
V. add in the potatoes (drained), black peppercorns, salt & the ripened plantain.
VI. lightly cover but not locking the pressure cooker. turn heat to medium. wait until the vegetables are cooked.
VII. once the veggies are cooked, turn heat to low. add in the chinese cabbage and the fish sauce according to your taste. stir and let it boil again in low heat.
VI. once it boils, turn off heat immediately. stir for few seconds and check the taste of the broth. add more fish sauce if you want it to be more salty. cover or serve immediately in a deep bowl.
best served with boiled rice on a platter together with the veggies and the throtters while the broth is placed in a cup as a soup.
Comments
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Ganesh Dutta says :
Looks delicious . This nilagandg pata recipe is wonderful. But Topher how it is sweet?
Posted on: 25 April 2008 - 12:49pm
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