i grew up with the best cooks in the family.
my dad, mom, and two elder brothers were and still the best.
i learned cooking from them.
but i started to learn how to cook when i worked abroad nine years ago.
i just followed simple recipes occassionally adding my own twists to the usual.
my faves are pastas with different base sauces and our very own filipino recipes.
i work six days a week so sundays are usually spent at home.
on those days i usually, yes, cook.
from now on, if mr lazy dear will not struck me, i'll post whatever food i can whip in my small kitchen. for now, my own take on a Filipino classic, ADOBONG PATA ng BABOY.
Ingredients:
5 cloves garlic
1 onion
1 stub ginger
1 kilo pork pata
100ml soy sauce
50 ml vinegar
50 ml chillied vinegar (sinamak)
salt & pepper to taste
2 pcs bay leaves
2 tbsp brown sugar
boil the pork pata on 5-8 cups of water for 15 mins.
discard the broth.
boil it again for 1-2 hours on low heat or until the meat is tender and the fat/skin is almost jelly like.
save half of the broth.
saute onion, garlic and ginger.
add pork pata.
skin side down for 5 minutes.
add vinegar and chillied vinegar simmer for 5-8 minutes.
add soy sauce, brown sugar, broth and bay leaves
salt and pepper to taste.
simmer for 15-20 minutes or until sauce thickens.
in my case, i let it simmer for 30 minutes.
my tasters loved it. the fat was so soft that it melts in your mouth. (no kidding).
best eaten with rice (i had 2 cups), laswa and ice cold coke.
try it and enjoy!
