Citrus-Braised Pork Pata
Discover the secrets to creating a succulent Citrus-Braised Pork Pata. Elevate your culinary skills with this flavorful recipe. Perfect for meat lovers!
Servings: 6 servings
Calories: 584kcal
Ingredients
- 1 whole pork pata pork hock (about 1.5 kilo) Sliced
- 1 Tbsp. ground black Pepper
- 6 cloves garlic crushed
- 1 onion chopped
- 1/3 cup soy sauce
- 6 Tbsp. calamansi juice extract the juice
- 3 pcs bay leaves
Garnishing
- 1 onion sliced into rings
Instructions
How to Cook Citrus-Braised Pork Pata
- Wash and drain the pork hocks then put in a large bowl. Add soy sauce, black pepper, 4 tablespoons. calamansi juice. Mix and gently massage the pata and marinate for at least 15 minutes.
- Heat cooking oil in a pan and add garlic, onions and saute until onions are soft.
- Drain the marinated pork pata and reserve the marinade. Add marinated pork pata and stir for a few minutes. Add bay leaves and stir.
- Add the marinade and water and bring to a boil. Cook until the pork is tender, about 45 minutes.
- Add 2 tablespoons of calamansi juice and cook until sauce is thick. Add onion rings and cook for 1 minute.
- Serve hot with cooked rice.
Notes
Cooking Tips for Citrus-Braised Pork Pata
- Marinating Time: While marinating the pork hocks for at least 15 minutes will impart some flavor, for more intense results, you can marinate them for a longer period, such as overnight in the refrigerator. This allows the meat to fully absorb the marinade, resulting in a more flavorful dish.
- Adjusting the Seasoning: The recipe provides measurements for soy sauce, black pepper, calamansi juice, and other ingredients. However, feel free to adjust these quantities according to your taste preferences. Start with the suggested amounts and gradually increase or decrease based on your desired flavor profile.
- Choosing the Right Pork Hocks: Look for pork hocks with a good amount of meat and a healthy layer of fat. The fat will render during the braising process, adding richness and tenderness to the dish.
- Browning the Meat: While the recipe does not mention browning the pork hocks before braising, you can opt to sear them in a hot pan with a little oil before adding the aromatics. This step can enhance the overall flavor and texture by creating a delicious caramelized crust on the meat.