Sweet Chili Pata
This is just a modification of the old Pata Tim without “banana florets” (bulaklak ng saging). It’s like cooking an Adobo with a twist; you don’t have to sauté the garlic, onion and sealed in the pork (sangkutsa). The trick is just to combine all the ingredients and wait until the meat tenders along with the liquid ingredients to act like a slightly sticky sauce.
Ingredients:
-half kilo pork pata (pork knuckles) cut into 1 inch apart ( let it prepared by the butcher)
4 tbsp.soy sauce
2 tsps.sugar
3 cloves garlic finely chopped
2 onions minced
- slightly crushed black pepper
-water
-salt
-young onion
- half cup thai chili sauce
-Combine Pata in 2-3 cups of water, soy sauce, sugar, black pepper, garlic and onion, bring in to the boil. Cover and simmer in a low heat until the pork is tender enough (approx 45-60 mins.) The liquid ingredients should have a slight sticky consistency.
-Check the taste and add salt if desired. Remove from the heat and finally pour in the Thai Chili Sauce.
-Sprinkle it with young onions on top for garnishing and presentation.
-Serve with hot steamed rice.
Serves 3-4 persons
