Nilagang Pata ng Baboy with Patola at Mais. Before the Holy Week I have posted a bulalo version with patola which turned out to be one of the best bulalo dish that I have cooked. Today I am also sharing a nilaga version of pork leg or pata ng baboy, Nilagang Pata ng Baboy with Patola at Mais. This time I did not limit the vegetable ingredients to the patola only, I have kept all my other usual vegetables that I normally add when I cook nilaga including the sweet yellow corn in cobs. The dish was superb just imagine whole pork leg boiled with all the good vegetables and flavor-fortified with patola and sweet yellow corn, you can never go wrong with these combination. With all the colorful ingredients my Nilagang Pata ng Baboy with Patola at Mais was also deliciously appealing which make every one drool.
Here is the recipe of my Nilagang Pata ng Baboy with Patola at Mais.
Ingredients:
1 pork pata
2-3 large size patola, skinned, cut into circles/crosswise
3 pieces sweet corn on cobs, divide into four each piece
1 bunch, bok choy or pechay, trimmed
1/2 small size cabbage, cut into 3 pieces wedge
2 medium size potato, skinned, quartered
1 large size carrot, skinned, cut into wedges
2 medium size onion, quartered
1 large stalk celery, trimmed, chopped
2 slivers of ginger
1 tbsp. peppercorns
salt
Cooking procedure:
Ask the butcher to saw cut pork pata crosswise at 1 1/2” thick slices. Wash thoroughly, put in a large pot, cover with enough water, bring to a boil for 3 to 5 minutes, Discard the first boiled liquid and rinse the boiled pata off scum. Now pour fresh water to cover pork pata add in the ginger, celery, onion and peppercorn, bring to a boil, and simmer for 1 hour add more water as necessary. Take out all scum that rises to the surface. Add in the sweet corn and continue to simmer for 15 to 20 minutes or until the pork are tender. Add in the potato and carrot, simmer for another 5 to 8 minutes. Season with salt to taste. Add in the all the vegetables and cook for another 2 to 3 minutes or until the vegetables are cooked. Serve with patis, kalamansi and chili dip.
