This article will show you how to make an authentic, delicious and Filipino-style Pata Hamonado. To achieve the best tasting version of this dish, we’ll guide you through the steps to properly marinate and cook your pork leg for maximum flavor and tenderness. We’ll also discuss the different ingredients needed to prepare this meal, from seasonings to glazing elements. By following these guidelines, you can create a Pata Hamonado that will satisfy all of your taste buds! You can check for Pata Hamonado Recipe below-
Why We are making this Pata Hamonado Recipe?
This pata hamonado recipe is the perfect meal to make any day of the week. It features a combination of savory and sweet flavors that compliment each other perfectly: sweet pork, salty sauce, and a combination of spices. The end result is a dish that is sure to have everyone coming back for more.
The dish itself also looks exceptionally beautiful on the plate! Once cooked, it’s an excellent presentation piece, particularly suitable for special occasions or big family dinners. Plus, it doesn’t take long to make (especially if you make it in the crockpot). This makes it ideal for busy days when you don’t have much time but still want something delicious that can serve several people at once.
Ultimately, this pata hamonado recipe stands out because of its flavor profile and presentation potential. You can easily customize it with herbs or vegetables and you won’t be spending hours in the kitchen either – which makes it a great option for any occasion.
Pata Hamonado Recipe Ingredients, Instructions and Notes
The Ingredients, Instructions and Notes are given below-
Ingredients:
• ½ kilo pork shoulder, cut into cubes
• 1 teaspoon iodized salt
• 1 teaspoon ground black pepper
• 2 tablespoons garlic, minced
• 4 tablespoons olive oil
• 1 tablespoon annatto (achuete) powder or achuete oil
• ½ cup banana catsup
• ½ cup pineapple juice
• 4 calamansi (or lemon), juiced
• 2 tablespoons brown sugar
• 4 bay leaves
Step 1: Prepare the ingredients. You will need Baked ham, Sweetened banana (saba /cardava/latundan/ can and other varieties of sweet bananas available in the Philippines), pineapple juice, white sugar, soy sauce, garlic, onion, bay leaves and whole black pepper.
Step 2: Cut the Baked ham into cubes and place in a pan with a bit of oil. Fry until golden brown and set aside.
Step 3: In a medium-size pot, add some oil and saute onion and garlic for 1-2 minutes.
Step 4: Add the cut up Baked ham to the pan and stir for about 2 minutes before adding pineapple juice, white sugar, soy sauce, bay leaves and whole black pepper. Stir everything together and let it cook over low-medium heat for about 15 minutes or until the liquid has reduced by half.
Step 5: Now add in the sweetened banana (saba /cardava/latundan/can etc) to the pan with all its natural juicy sweetness stirring regularly until it’s slightly soft but not completely mushy as you don’t want it over cooked!
Step 6: Lastly taste for seasoning then adjust accordingly if needed & turn off heat allowing it to cool before serving as it tastes even better when served cold! Enjoy!
Making a patis hamonado recipe is a fairly straightforward affair. It’s deceptively simple and can even be considered as a light lunch or dinner. Here are some notes and pro tips to make your perfect patis hamonado recipe:
1. Start by making the patis (fish sauce), in which it is best to use freshly-caught fish, onion, garlic, vinegar and pepper. Puree them together in a blender looking for the right balance of sugariness and saltiness that you like.
2. Once done, heat some cooking oil in a pan before frying the onions until lightly browned and adding the fish sauce. Simmer for several minutes While stirring continuously at medium-low temperature until the desired taste is achieved.
3. Finally, add some tamarind or calamansi juice to give it an extra hint of sourness before serving it with garlic rice or putting on top of noodles. Make sure to adjust your seasonings accordingly while cooking so as not to overpower or weaken its flavor since everyone has their own preference when it comes to taste!
What are more fusion Recipes for Pata Hamonado Recipe?
– Mexican Pata Hamonado Recipe:
• 1 pork shank marinated over night with orange juice and garlic cloves
• Cook the marinated pork shank in a pot of water for at least two hours or until the meat is tender
• When the meat is ready, shred it and fry it in oil to a golden brown color
• Add garlic, onions, green peppers, carrots and jalapeno peppers to the pan to give flavor to the dish then mix everything together
• Pour a cup of white wine into the skillet and reduce until almost all of the liquid has evaporated
• Add some chicken broth and simmer for 10 minutes before adding tomato purée
• Simmer everything together covered for about 45 minutes. Serve over warm steamed rice and garnish with cilantro leaves.
– Brazilian Pata Hamonado Recipe:
• Marinate Pork Shanks overnight with olive oil, vinegar, and chilli flakes
• Next day cook on low heat preheated pan with a little bit of butter. Cook them until they turn crispy. Flipping it several times during cooking process.
• In separate Pan sauté onions, red bell pepper and garlic in olive oil till transparent. Add green bell peppers 10 minutes later stirring continuously while cooking on low flame. Season with Salt & Pepper as per your taste.
• Once cooked add it to already crispy pork Shank followed by black eyed peas as mentioned above. Keep stirring on low flame occasionally for next 5 minutes or so until black eyed peas are fully cooked through
FAQ
Q: What ingredients are needed to make pata hamonado?
A: The main ingredients for the pata hamonado recipe are pork leg, soy sauce, vinegar, brown sugar, onion, garlic, bay leaves and pepper.
Q: How long does it take to make pata hamonado?
A: The preparations may take 10-15 minutes while the actual cooking time is around two hours.
Q: What kind of equipment is required to make pata hamonado?
A: You will need a shallow pot or deep skillet as well as some basic kitchen equipment such as a knife and cutting board.
Q: Should I boil or roast the pork before making the recipe?
A: It is not necessary to do either; simply season the pork first with salt and pepper before adding it to the pan.
Q: Can I use other type of vinegar in place of white vinegar for this dish?
A: Yes, you can use any type of vinegar that is available such as apple cider or rice vinegar. Just keep in mind that different types of vinegars have different levels of acidity so adjust accordingly.
Q: Is there a comparable substitute for bay leaves if I don’t have any on hand?
A: If you cannot find fresh bay leaves, try using dried herb equivalents such as 1 teaspoon of dried oregano or basil instead.
I hope you like reading on Pata Hamonado Recipe: A Sweet and Savory Delight.