Focused recipe
Sinigang na Pata with Gabi
Tender pork hock simmered in a tangy tamarind-based broth with taro (gabi) and fresh vegetables. Pressure-cooked for efficiency while maintaining traditional Filipino sour soup flavors.
Filipino Updated 5/30/2019
Ingredients
Measured from the catalog payload.
- 4 lbs pork hock (pata)
- 1 piece Knorr Pork Cube
- 40 grams Knorr Sinigang sa Sampaloc Recipe Mix
- 1 bunch kangkong (water spinach)
- 1 piece Chinese eggplant sliced
- 12 pieces snake beans (sitaw) cut into 2-inch lengths
- 2 pieces tomato wedged
- 3 pieces taro (gabi) halved
- 10 pieces okra
- 1 piece yellow onion sliced
- 3 pieces long green pepper (siling pangsigang)
- 8 cups water
- 1/2 teaspoon salt
- 2 tablespoons fish sauce (patis)
- 1/4 teaspoon ground black pepper
Instructions
9 cooking steps
- Boil water in a cooking pot. Add pork hock and boil for 15 minutes to remove impurities. Discard the blanching water and rinse the pata under running water.
- Pour 6 cups water into a pressure cooker. Add the blanched pata and salt. Pressure cook for 12 minutes, then allow pressure to release naturally.
- Transfer the contents into a large cooking pot. Add 2 cups water and bring to a boil over medium-high heat.
- Add onion and taro. Cover the pot and boil for 15 minutes until the taro begins to soften.
- Add tomatoes, pork cube, and sinigang sa sampaloc mix. Stir to dissolve. Simmer for 5 minutes.
- Add long green pepper, eggplant, okra, snake beans, and kangkong stalks. Cover and cook for 5 minutes over medium heat.
- Season with ground black pepper and fish sauce to taste.
- Add kangkong leaves. Turn off the heat, cover the pot, and let residual heat wilt the leaves completely.
- Transfer to a serving bowl. Serve hot with steamed rice and enjoy.
Catalog details
Useful for browsing and sync.
Main Course, Pork filipino sinigang, pata, pork recipe, sinigang Public recipe Revision 1
Recipe notes
- If you don't have a pressure cooker, boil the pork hock in step 2 for 1.5 to 2 hours until tender, adding more water as needed.
- Add kangkong leaves last and turn off the heat to preserve their vibrant green color and prevent overcooking.
- Adjust the amount of sinigang mix based on your preferred sourness level. Start with less and add more to taste.
- For a clearer broth, skim off any excess oil that rises to the surface after cooking.
Storage notes
- Refrigerate leftovers in an airtight container for up to 3 days.
- The soup may thicken when cold due to the gelatin from the pork hock. Add water when reheating to adjust consistency.
- Not recommended for freezing as the vegetables will become mushy upon thawing.