Adobong Pata ng Baboy (Pork Hock)


Considered by many Filipinos, Pork Adobo is the country’s national dish. It is a pork cooked in vinegar, garlic and soy sauce. None I guess in the country who has not served this dish even once and no Filipino who has not tasted this dish yet. Adobo extended its variety from pork to Chicken Adobo, Seafood Adobo, Adobong Kambing (goat meat), Beef Adobo and many more and became known across the world. It is even tagged as American Adobo. Assortment of the Adobo recipe developed from regions of the country. Some add cream, vegetables, chili peppers, coconut milk, pineapple chunks and many more to make a variety.

There are several pork cuts which can be used for Adobo like loin, belly, cubes and leg. This time, I used pork hocks which are also called pork shanks. These are sliced from the hind leg or foreleg between the ankle and the knee. They are kinda tough meat but very tasty. Cooking time for Adobong Pata is extended to make the meat tender. One thing I learned from my grandmother is to choose the foreleg part of the meat rather than the hind leg part. I never asked why she preferred the foreleg part over the other. That time I took it that she didn’t like the hind leg part because its closer to the ‘pee and dung holes’ (excuse me). Wehehehe!

1 kilo pork hock, chopped
3 tbsp. garlic, peeled, crushed
7 pcs. dried bay leaves (laurel)
1/4 cup cane vinegar
1 tbsp. pepper corn, whole
2 cups water
1/2 cup dried banana blossoms
1 cup soy sauce (or more)

Clean well pork hock pieces removing any remaining hair. Transfer pork hock pieces into a large casserole. Pour in water, garlic, soy sauce, bay leaves. Cook in a medium fire for 50 minutes to one hour or until the meat is tender. Add vinegar, banana blossoms, sugar and salt to taste. Simmer until sauce thickens. And serve Adobong Pata (Pork Hock Adobo) with hot rice.

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