Pata at Hipon sa Gata na May Monggo at Langka
This is a recipe for Pata at Hipon sa Gata na May Monggo at Langka
- Prep time
- 10 min
- Cook time
- 1 hr
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 3 lbs. pata (pork hock, sliced)
- 1 lb. shrimp (deveined)
- 1 Knorr Pork Cube
- 4 cups coconut milk
- 1 cup fresh pepper leaves
- 1 1/2 cups unripe jackfruit (sliced)
- 1/2 cup mung beans
- 3 tablespoons bagoong alamang
- 1 tablespoon whole peppercorn
- 5 pieces dried bay leaves
- 1 medium onion (chopped)
- 4 cloves garlic (chopped)
- 4 to 6 pieces Thai chili pepper or siling labuyo
- 1/4 teaspoon ground black pepper
- 8 quarts water (for boiling pork)
- 4 tablespoons cooking oil
Instructions
- 1
Pour 4 quarts water in a pressure cooker. Add the pork hock. Boil for 15 minutes. Remove the pork hock and place in a bowl. Discard the water.
- 2
Pour clean water on the same pressure cooker. Let boil.
- 3
Add whole peppercorn, dried bay leaves, and put the pork hock back into the pressure cooker.
- 4
Cover and pressure cook for 25 minutes.
- 5
Remove the pressure and open the pressure cooker. Take the tender pork hocks out and set aside.
- 6
Heat a cooking pot. Pour oil into it.
- 7
Once the oil gets hot, pan-fry the shrimp for 1 minute per side.Remove the shrimp from the pot. Set aside.
- 8
Add more oil if needed. Saute onion for 30 seconds.
- 9
Add garlic. Continue to saute until onion becomes soft.
- 10
Pour coconut milk into the pot. Let boil.
- 11
Add Knorr Pork Cube. Stir.
- 12
Put the mung beans into the pot. Cover and cook for 15 to 18 minutes.
- 13
Add unripe jackfruit. Cover and cook for 10 to 12 minutes.
- 14
Add chili pepper, shrimp paste, and ground black pepper. Stir.
- 15
Put the pork hock into the pan. Cover and cook for 10 minutes.
- 16
Add hot pepper leaves. Stir.
- 17
Add the shrimp back into the pot. Cook for 3 minutes.
- 18
Tranfer to a serving bowl. Serve.
- 19
Share and enjoy!