Pamplina Soup Filipino

This is a Spanish soup dish composed of meats such as ox feet, salt pork, chorizo de bilbao and vegetables like potatoes, cabbage, white beans, olives and of course onion and garlic. If you are not familiar with salt pork as I am, it is  a salt-cured pork and usually prepared from one of three primal cuts: pork side, pork belly, or fatback.  Unlike bacon, salt pork is not smoked, but rather is cured by being packed with salt.

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To cook pamplina soup; Clean beef pata and put in a pot with the bay leaf. Simmer till tender, about 4 hours. Remove skin and tendons from bones and cube. Set aside the broth. Boil salt pork and cube. Put beans in a pot,  with water to cover. Simmer till tender, about 2 hours. Heat olive oil in a casserole. Saute garlic, onions, chorizo and potatoes. Add broth from the pata. Add pata, salt pork, cabbage. Simmer till the soup thickens. Season with salt and pepper. To see the complete recipe with lists of ingredients in exact measurements, continue reading.

 

How to Cook Pamplina Soup Filipino
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Beef Recipe
Cuisine: Filipino
Serves: 6 servings
Ingredients
  • 1½  kilo beef pata
  • ¼ kilo salt pork
  • ¼ cup olive oil
  • 4 large onions, chopped
  • 1 head garlic, crushed
  • 3 pcs Chorizo de Bilbao, sliced
  • 4 pieces potato, cubed
  • 1 cabbage, cut into strips
  • 1 bay leaf
  • ¼ kilo white beans, soaked overnight
Instructions
How to cook Pamplina Soup
  1. Clean beef pata and put in a pot with the bay leaf. Simmer till tender, about 4 hours.
  2. Remove skin and tendons from bones and cube. Set aside the broth.
  3. Boil salt pork and cube. Put beans in a pot, with water to cover. Simmer till tender, about 2 hours.
  4. Heat olive oil in a casserole. Saute garlic, onions, chorizo and potatoes. Add broth from the pata.
  5. Add pata, salt pork, cabbage. Simmer till the soup thickens. Season with salt and pepper.

 

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Pamplina Soup