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How to Cook Pork Hocks with Chestnuts (Pata Con Castañas)

Pork hocks with chestnuts is a hearty Filipino dish featuring tender, slow-cooked pork hocks simmered in a rich savory sauce with soft, subtly sweet chestnuts.
Prep Time10 minutes
Cook Time2 hours
Total Time2 hours 10 minutes
Course: Pork Recipe
Cuisine: Spanish
Keyword: pata con castañas, pork hocks with chestnuts, pork pata recipe
Servings: 6 servings
Calories: 245kcal
Author: Manny

Ingredients

  • 1 whole pork pata from the front leg
  • 1/4 kilo lean pork cubed
  • 2 teaspoons baking soda
  • 250 grams castañas or chestnuts cooked and peeled

For the marinade:

  • 1/2 cup soy sauce
  • 1/3 cup brown sugar
  • 1 pc bay leaf
  • 1 teaspoon cracked peppercorns

Instructions

How to Cook Pork Hocks with Chestnuts:

  • Clean pata well and put in a bowl with the baking soda and enough water to cover.
  • Let to stand for a few minutes, rinse well to remove soda and drain.
  • Return to the bowl and add the marinade. Let to stand for at least 2 hours.
  • Put pork and the marinade in a casserole. Add about 1 1/2 cups water.
  • Bring to a boil and then simmer till pork is tender for about 2 hours.
  • Correct seasoning and add castañas. Simmer for another 5 minutes . Serve hot.

Notes

Cooking Tips:

Clean the Pork Hocks Thoroughly

Soak the pork hocks briefly in water with baking soda, then rinse them very well to remove any residue. Don’t skip the rinsing step, as leftover baking soda can affect the flavor of the finished dish. Pat the hocks dry before marinating so the seasonings cling better to the skin and meat.

Simmer Gently for Tender Meat

Bring the marinated pork hocks to a boil first, then lower the heat to maintain a gentle simmer. Slow cooking gives the connective tissue enough time to soften, resulting in tender meat and a rich, naturally gelatinous sauce. Avoid vigorous boiling because it can make the cooking liquid evaporate too quickly and may leave the meat firmer than desired.

Add the Chestnuts Near the End

Add the chestnuts only after the pork hocks are completely tender, then simmer them gently for about five minutes. This gives them enough time to absorb some of the savory sauce without becoming mushy. Make sure you use regular chestnuts rather than Chinese water chestnuts, which are crunchy aquatic vegetables and have a completely different texture.