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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! Nilagang Pata picture

Summary

Preparation Time30 MinCooking Time50 Min

Ready In1 Hr 20 MinDifficulty LevelMedium

Health IndexHealthyServings5

CuisineAsianCourseMain Dish

TasteSweetMethodBoiled

SpecialityComplete MealMain IngredientPork

Interest GroupExotic

Ingredients

	Pork trotters	1 1⁄2 Kilogram, pre-cut into 3 1/2 inch sizes however, (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)
	Black peppercorns	1 Tablespoon
	Fish sauce	4 Tablespoon (or more)
	Salt	1 Teaspoon (or more)
	Chinese cabbage	1⁄2 Kilogram, wash and cut root (separate each leaves on a platter)
	Plantain	4 Large, sliced thinly (ripe, skin peeled)
	Potato	1⁄2 Kilogram, cut in half (skinned and soak in a bowl of tap water)
	Water	1 Liter (or more)
	Ginger	1 Small, cut into thin slices (about two inch size--skinned)
	Onion	1 Medium
	Cooking oil	2 Tablespoon

Nutrition Facts

Serving size

Calories 359 Calories from Fat 61

% Daily Value*

Total Fat 7 g10.7%

Saturated Fat 1.1 g5.7%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1393.5 mg58.1%

Total Carbohydrates 75 g24.9%

Dietary Fiber 7.4 g29.5%

Sugars 25.8 g

Protein 7 g13.2%

Vitamin A 121.7% Vitamin C 157.7%

Calcium 13.8% Iron 14.9%

*Based on a 2000 Calorie diet

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.