Emprimir
Correo Electrónico
Add a photo
Ingredientes
- 1 kilo pork pata (hind legs)
- 2 medium onions- cut into halves
- 1 medium ginger â (pounded)
- 3 medium potatoes - cut into quarters
- 10 pieces cabbage (peel each leaf)
- 10 pieces pechay (native or wombok)
- 10 pieces green beans
- 2 corn on the cob, chopped (optional)
- 2 tablespoons patis (Asian fish sauce)
- salt and pepper to season
- calamansi
Direcciones
- Use a pressure cooker to tender the pork legs; wait for it to whistle and let it cook for 10-15mins. Set aside to cool. (You can simmer the pork legs using a deep pot for an hour or until it gets tender)
- Add the onions, ginger, and potatoes (add the corn if you have it); bring up to a boil until potatoes are cooked.
- Season with salt, pepper and patis.
- Lower the heat and add in all vegetables and simmer it uncovered.
- Serve hot together with rice; soy sauce/patis and calamansi as dip (optional)
Languages
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 928g | |
| Calories 552 | |
| Calories from Fat 13 | 2% |
| Total Fat 1.59g | 2% |
| Saturated Fat 0.4g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 80mg | 3% |
| Potassium 2803mg | 80% |
| Total Carbs 125.58g | 33% |
| Dietary Fiber 20.3g | 68% |
| Sugars 20.14g | 13% |
| Protein 16.34g | 26% |
