Sunday, 14 October 2012

Pata con Coke (Braised Pork Legs in Coke)

I'm on the 3rd season of Castle.  And I'm still loving the relationship of Castle and detective Becket, and of course of the tandem of Ryan and Esposito.  I came to know of the show (it's a tv series) from a friend of mine - Thanks Lay, and since then I never stopped being awed and mesmerized watching every episode.  You see, the show is a twisted combination of humor and action, but unlike other crime solving shows, it doesn't get predictable :-) I hope it stays the same way with the other upcoming seasons.  I love the acting of Nathan Fillion (Castle) and Seamus Dever (Ryan) One other thing, I like Becket's fashion sense - fabulous! :-)

uhherrm (throat clearing) today is Sunday  and like  any other Sundays, we have something special for lunch and/or supper.  Special, meaning, I do the cooking of non-Ilocano dishes since Mammy and Pappy take charge of the kitchen the rest of the week, and most of the time, they cook Ilocano dishes.  Today  I cooked pata ala pata tim for lunch and I used coke.  I was actually planning on using sprite as I am used to it.  Carbonated liquid helps in tenderizing the meat and also provides additional flavor to the dish.  BUT, fortunately, there was no sprite available in the nearby stores.  So, coke it is.  

My experimental dish seems to be a success since everyone enjoyed it including the kids.  Like it's cousin pata tim, the dish is a nice blend of sweetness and saltiness.  The coke provided the needed sweetness and the the soy sauce balanced the taste.  It was further enriched with the blending flavors from the cane vinegar, garlic, bay leaf, and the fatty goodness of pata (pork leg) :-) As always,  I cooked the pata (pork leg) until the meat is fall-off-the-bone-tender and almost jelly-like melts-in-the-mouth softness.  I used a pressure cooker since Mammy and I arrived late from the public market.  I simmered the pork under pressure for 25 minutes but you can also cook it up to 20 minutes only.  If you plan to slow cook it, allot at least 1 hour or more just to simmer the pork.   

Banana bud from our own Banana tree (It's a plantain variety)
Oh, I almost forgot, I added organic banana blossoms :-) Pappy gathered 1 banana bud from one of a few banana trees we have in the backyard.  Our plants around the house never had chemical pesticides nor fertilizers :-)  so they may be considered organic.  Mammy taught me how to extract and clean the banana blossoms, I'm kind of a cretin when it comes to such things as I am used to the easy--ready-to-use and packed veggies.  Here's how it's done:   1.  remove the outer sheaths of petal from the bud, 2. then remove the flowers, use only the tender ones,  3.  cut the top most part of the tender flower, 4.  remove the stamen, the white one sticking out at the center of the flower, 5. Cook it :-) Sabunganay is the Ilocano term for banana blossom.  I think it's called puso ng saging in Tagalog.



Pig's front leg, sliced into serving portions / Pork trotters - 1.2 kg
Soy Sauce (silver swan) - 1/2 c
Cane Vinegar (silver swan) - 1/2 c
Coke (regular) - 4 c or 1 liter
Water - 1 c
Garlic, crushed - 12 cloves
Black peppercorns - 1/2 tbsp
Bay leaves - 4 pcs
Vegetable oil
Salt to taste

Cooking Procedure:

1.  Clean the banana blossoms, rub it with salt, then wash them under running water.  Drain and set aside.
2.  In a non-stick frying pan, heat oil then sear all the sliced pork until they all turned brown on all sides.
3.  Transfer in a pressure cooker and pour the rest of the ingredients inside excluding the salt.  Cover then bring the mixture to a boil under pressure for 20 to 25 minutes until the meat is fork tender .

4.  Remove the cover and toss in the banana blossoms.  Adjust the taste by adding more salt as needed.  Let the mixture simmer until half of the liquid has evaporated and the banana blossoms are cooked.

Serve and enjoy with an ice-cold coca cola :-)  cheers people.

Oh, I did mention that I haven't been ingesting red meat since February or March this year, didn't I?  Well, I caved in to the temptation of my favorite pata and I ravaged a slice with pure relish.  The excitement lasted for only a few minutes, coz ones the pork touched my tummy, it retaliated with vengeance that I ended up puking all my guts out in the toilet :-(

So check our recipe on pata tim or other recipes using pig legs here.


myFresha-licious on Facebook

myFresha-licious on Pinterest

© Fresha-licious (14October2012)

1 comment:

  1. Now this is one great looking dish! Gonna try this out. I think this will also be a good pulutan for me and my cousins :)