Dive into the heart of Filipino cuisine with the warm and comforting flavors of Sinigang na Pata with Gabi! This traditional dish, brimming with tender pork hocks and a medley of vibrant vegetables, is not just a meal—it's an experience that will transport your taste buds straight to the Philippines. With its tangy broth and rich textures, this savory delight is perfect for family gatherings or a cozy night in. Are you ready to impress your loved ones with a dish that’s both hearty and unforgettable? Read on to discover the secrets of crafting this beloved Filipino classic!
Prep Time: 15 mins
Cook Time: 1 hrs 30 mins
Total Time: 1 hrs 45 mins
Cuisine: Filipino
Serves: 4 servings
Ingredients
- 1 kg pork hocks (pata)
- 2 cups water
- 1 medium onion, quartered
- 2 medium tomatoes, quartered
- 1 radish (labanos), sliced
- 1 cup gabi (taro), peeled and cubed
- 1 cup green beans, cut into 2-inch pieces
- 2-3 green chili peppers
- 1/4 cup fish sauce
- Salt and pepper to taste
- 1 cup water spinach (kangkong)
Instructions
- Begin by preparing all the ingredients. Rinse the pork hocks (pata) under cold water to remove any impurities. Cut the gabi (taro) into cubes and set aside. Slice the radish (labanos) and cut the green beans into 2-inch pieces. Quarter the onion and tomatoes. Rinse the water spinach (kangkong) and set aside for later.
- In a large pot, add the pork hocks and 2 cups of water. Bring to a boil over medium-high heat. Once boiling, reduce the heat to medium-low and let it simmer. Skim off any scum that rises to the surface to keep the broth clear.
- Add the quartered onion and tomatoes to the pot. These will enhance the flavor of the broth. Continue to simmer for about 1 hour, or until the pork is tender.
- After an hour, add the sliced radish and cubed gabi to the pot. These ingredients will add texture and flavor to the dish. Stir gently and let it simmer for another 15 minutes.
- Next, add the green beans and green chili peppers to the pot. Pour in the fish sauce and season with salt and pepper to taste. Allow the soup to simmer for an additional 10-15 minutes, or until the vegetables are cooked but still crisp.
- Finally, add the water spinach (kangkong) to the pot. Stir gently and let it cook for about 2-3 minutes until the kangkong is wilted and tender.
- Once everything is cooked, taste the broth and adjust the seasoning if necessary. Remove the pot from heat and let it cool for a few minutes before serving.
- Serve the Sinigang na Pata hot in bowls, ensuring each serving has a good amount of broth, pork, and vegetables. Enjoy this hearty Filipino dish with steamed rice on the side.
Tips
- Choose Quality Pork: For the best flavor and tenderness, select fresh pork hocks with a good amount of fat. This will enhance the richness of the broth.
- Simmer Slowly: Allowing the pork to simmer gently for a longer period will ensure it becomes tender and infuses the broth with deep flavors. Patience is key!
- Adjust the Sourness: Sinigang is known for its tangy taste. Feel free to adjust the level of sourness by adding more fish sauce or incorporating tamarind or other souring agents like green mango or calamansi.
- Vegetable Timing: To maintain the crispness of the vegetables, add them in stages. Harder vegetables like radish and gabi should go in earlier, while delicate greens like kangkong should be added last.
- Serve with Rice: This dish is best enjoyed with steamed rice, which complements the savory broth and balances the flavors beautifully.
- Leftovers Delight: Sinigang na Pata tastes even better the next day! Store leftovers in the fridge and reheat gently for a delicious meal that’s ready to go.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
