Are you ready to be transported to the tropical shores of the Philippines from the comfort of your own kitchen? Enter one of the country’s most beloved ingredients – the pork hock.
Filipino cuisine is renowned for its rich and diverse flavors, and the humble pork hock, also known as “pata”, plays a starring role in many popular dishes. From crispy and crunchy to tender and succulent, these recipes showcase the versatility of this porky treasure.
Whether you’re a seasoned chef or a kitchen novice, these recipes are designed for all skill levels. We’ll take you step by step through the process, sharing tips and tricks to ensure your dishes turn out just right.
So, grab your apron, and let’s dive into the world of Filipino pork hock cooking.
Get ready to savor the tantalizing aromas, taste the rich history of the Philippines, and impress your friends and family with these 11 delectable recipes.
This first recipe is a mouthwatering Filipino dish that features a whole pork leg braised until tender in a savory sauce. It’s often cooked with ingredients with star anise and sugar, resulting in a delicious, fall-off-the-bone dish.
Cooking Tip: You’ll know that the meat is ready when it’s fork-tender and falling off the bone.
Pairing Dish: As is typical of a lot of Filipino food, this dish is best served with steamed jasmine rice.
This variation of pata tim includes an extra kick of flavor from the soy sauce, adding a savory and salty element to the dish. It’s a delightful twist on the classic pata tim.
Cooking Tip: If you’re struggling to find some of the ingredients at your local supermarket, you should check out an Asian store – you’re far more likely to find the more exotic ingredients that you’re looking for there.
Pairing Dish: This pata tim will be perfect with some flatbread or tortillas. As well as this, roasting some more vegetables to serve alongside your pork won’t go amiss.
Pata kare-kare is a hearty Filipino stew that combines a pork hock with vegetables like eggplant, bok choy, and string beans, all served together in a creamy peanut sauce.
Cooking Tip: If you want to take this recipe to the next level, you could try adding the achuete powder and peanut butter after sauteeing the garlic and onions.
Pairing Dish: Some Filipino-style garlic bread would pair wonderfully with this pata kare kare.
In this variation of pata kare-kare, the pork hock is prepared alongside the traditional peanut sauce, creating a luscious and nutty flavor that pairs perfectly with the vegetables.
If you can’t use peanut butter, you could try substituting tahini or coconut butter instead.
Cooking Tip: If you’re using natural peanut butter, then you’ll have to make sure that you add a teaspoon or two of white sugar to enhance the flavor.
Pairing Dish: We think that a serving of lumpia would be a great side dish for this meal.
Our next recipe is a comforting Filipino dish that combines tender pork hock with canned baked beans. This is a quick and tasty meal that’s perfectly suited for the midweek rush.
Cooking Tip: To cut the cooking time significantly, you can use a pressure cooker. Thirty minutes in one of those should still be enough time to leave the meat super tender.
Pairing Dish: A side of pan-fried potatoes and carrots will add the finishing touches to this meal.
Pata paksiw is a sour and savory Filipino stew made by simmering pork hock in a vinegar-based broth. It offers a delightful combination of flavors and is often accompanied by vegetables like eggplant and okra.
Cooking Tip: Wash the pata thoroughly under running water to improve the smell, then boil for at least 20 minutes before adding it to the rest of the ingredients for super tender meat.
Pairing Dish: A steaming bowl of sticky rice is the perfect dish to pair with this pata paksiw.
The last stew dish that we’re going to look at is pata hamonado, also sometimes called pata humba. This is a sweet and savory Filipino dish that features pork hock that has been stewed in a sauce made with soy sauce, sugar, and a lot of spices.
Cooking Tip: The fresher your pineapple is, the better your hamonado is going to taste. The best pineapples will have uniformly colored leaves and a very small amount of “give” when you squeeze it gently, similar to an avocado.
Pairing Dish: Serve this pata hamonado with a vegetable dish like adobong kangkong for a satisfying and filling meal.
Moving onto some fried Filipino favorites, we have this first crispy pata recipe. The pork is boiled until tender, then deep fried to achieve a crispy and delicious skin while keeping the rest of the meat tender.
Cooking Tip: You want to ensure the pork leg is dry before you place it in hot oil. Otherwise, the oil will splatter and go everywhere.
Pairing Dish: This is a dish that would be perfect with some french fries.
This variation of crispy pata focuses on achieving an even crispier and more golden skin on the pork hock, making it a crunch and succulent treat.
If you’ve been making these sorts of dishes for a while, you’ll know how to check that the meat is cooked all the way through. However, if you’re new to it, using some tools is probably a good idea.
Cooking Tip: Use a thermometer to ensure that your pork is cooked properly all the way through. Though this might not be “authentic”, it certainly is a good way to avoid accidentally giving yourself food poisoning.
Pairing Dish: A great green salad would be a great side dish for this pork. If you have any leftovers, you could make some really awesome sandwiches.
Nilagang pata is a soup made by boiling pork hock with vegetables such as corn, potatoes, and cabbage. It’s a comforting and nutritious dish, often enjoyed with a clear, savory broth.
Cooking Tip: You will need to slice the leg crosswise; this will require a very good carving knife.
Pairing Dish: For this dish, you’ll want to serve it with warm white rice and a spicy fish sauce dip.
This final recipe is a twist on the classic Filipino adobo. It features pork hock simmered in a mix of vinegar, soy sauce, garlic, and spices, resulting in a rich and savory dish with a touch of tanginess.
Cooking Tip: You can boil the hock in saltwater for an hour before cooking if you want to ensure that it is evenly cooked and super tender.
Pairing Dish: A side of rice, quinoa, or mashed potatoes is an absolute must with a dish like this. It’s great to have something starchy to soak up all of the amazing sauce so none of it goes to waste.
Final Thoughts
As we wrap up this culinary expedition through the world of Filipino cooking, we hope you’ve been inspired to embrace the versatile and delicious world of pork hock, a believed ingredient in Filipino cuisine.
Filipino cuisine is all about family, friends, and community, and these recipes have the power to bring people together in the most delightful way. It’s more than just food; it’s a journey through culture, tradition, and shared experience.
The best part? You don’t need to be a gourmet chef to whip up these dishes. With a little time, some patience, and a sprinkle of love, you can recreate the flavors of the Philippines in your own kitchen.
So, the next time you’re in the mood for something exotic and satisfying, why not try one of these 11 delicious best pork hock recipes? Share the joy with loved ones, and savor every bite.
We hope you’ve enjoyed this flavorful exploration, and may your kitchen always be filled with the delicious aromas of Filipino cooking.
Usually, pork hocks are sold pre-cooked, sometimes even smoked. However, if you want to control the saltiness of your pork, then you can let the hock soak overnight to get rid of some of the saltiness.
What is the difference between pork feet and pork hocks?
The difference is that a pork hock is a joint that attaches the foot to the leg and is more akin to an ankle rather than a foot.
Do you eat the skin of ham hocks?
It’s up to you! You can choose to remove it if you don’t want to eat the skin, but a lot of people agree that leaving the skin on makes it more tender and nutritious.
I'm Barbara Hunt, the founder of WomenChefs.org. Being a mom of two, I understand the challenges of meal planning and the monotony it can bring.
That's why I created WomenChefs.org, a platform dedicated to showcasing the skills and delicious dishes crafted by amazing women. My goal is to provide a space where women can find delectable recipes that tantalize their taste buds and ignite their senses.
I hope you'll join me in exploring WomenChefs.org and discovering your next favorite recipe. Let's embrace culinary diversity and try something new together!
