Sinigang Na Pata 

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SINIGANG NA “PATA”
(Front Hock In Tamarind Soup Base)
16th July 2014. typhoon Glenda is hovering its wrath in the entire metro.
No power. No work. Dashing out is a no-no as torn tree branches,
roofing iron sheets and  all sort of debris dance and fly with the strong wind.
All network sites are down. No internet. Mobile phones get low connectivity.
What else is there to accomplish?
Oh yah…let me raid the ref and check  what could be concocted.
Found them.
A piece leftover front hock of the Pata Tim (recipe here)
created few days back, veggies and all.
The use for just right, proper ingredients,
the technologically-chronological way of adding each and every bit of the same
and the flavorist instinct in me surfaced once more…and so…behold.
A different approach to “Sinigang”.
INGREDIENTS:
MEAT:
1 piece fully cleaned, hooves removed, butcher pre-chopped “Pata”
(pig’s front hock)
ANTI-FOUL SMELL BOILING SOLUTION:
Enough tap water to cover hock pieces in a casserole.
20 ml. any red wine
3 grams salt
PRESSURE COOKER BLEND:
Enough tap water to cover pre-boiled hock.
3 grams salt
6 cloves crushed garlic
1 small chopped onion (white or red)
SAUTEING & FLAVOR ABSORPTION MIX:
30 ml. palm oil (or soya oil)
5 cloves crushed garlic
1 small onion chopped
2 tomatoes quartered
2 grams salt
2 grams ground black pepper
1 sachet “Sinigang Mix” (tamarind soup base powder)
GARNISH VEGGIES:
1 bunch “mustasa” (mustard leaves)
4 pieces “sili pansigang” (banana pepper or chili finger)
4 strands cut “sitaw” (string beans)
4 pieces halved “okra”
1 piece sliced “talong” (eggplant
1 piece quartered raw tomato for finished product garnish
PROCEDURES:
1.    Boil for 15 minutes (commence timing when boiling starts)
the chopped hock with ingredients of the anti foul smell boiling solution.
When done scoop & set aside hock pieces into container and discard broth.
2.    Pour hock and ALL ingredients of the pressure cooker blend unto pressure cooker and cook for 20 minutes.
Timing starts when nozzle begins to whistle.
3.    Scoop & drain the now tender hock pieces setting aside pressure cooker
and the broth in it.
4.    Heat oil and start sautéing garlic until a bit brown, add in onion-toss for few seconds then pour in
tomatoes and heat-while-tumbling well for about a minute.
5.    Carefully tossing constantly (to avoid dis-integration), add in hock pieces, salt, black pepper
and “Sinigang Mix” and fry until golden brown.
Ensure mentioned flavor enhancers are well dispersed
and absorbed by the meat thoroughly. Set aside whole pan and all in it.
6.    Summon pressure cooker with the broth and bring to boil.
7.    Upon boiling add in “sitaw” and “okra”. Cook for 3 minutes.
8.    Pour in “talong” and boil for 1 minute.
9.    Turn off heat. Add in “sili pansigang”, “mustasa” and raw tomato.
10.Pour everything in this pressure cooker unto sautéing pan with hock pieces. Just heat a bit.
Add additional salt, black pepper or even “patis” (fish sauce) to desired taste.
11. In these rainy days, nothing beats a hot soup meal. Serve
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