Pamplina is a Spanish soup dish that was embraced by Filipinos. It is usually made from leftover soup dishes such as beef nilaga or pork nilaga, but I decided to prepare this dish from scratch using raw pork pata and a slow cooker.
Have you tried eating a slow cooked meat before? The texture is really different because the meat literally falls-off the bone and the fat melts in your mouth. It is a very enjoyable experience. This is the reason why I decided to present my pamplina recipe this way.
Pamplina can be eaten with rice, or simply without any side dishes. I like to have this for lunch on a cold day. While this is such a delicious concoction, bear in mind to limit your fat intake. We can always enjoy great tasting dishes without sacrificing out health — so eat moderately. I understand that it takes a lot of time to complete this dish. That is OK though because it is worth the wait. I’m sure that you will enjoy Pamplina as long as you follow this recipe.
Try this Pamplina Recipe. Let me know what you think!
- 2 lbs. pork pata, sliced
- 2 pieces chorizo de bilbao
- 2 cups beef or pork broth
- 1 cup water
- 1can (11 oz.) pork and beans
- 1 medium yellow onion, chopped
- 2 medium plum tomatoes, chopped
- 1 head medium Napa cabbage, chopped
- Salt and pepper to taste
- Combine the pork, pork and beans, onion, tomato, chorizo, and pork broth in a slow cooker. Slow cook in high mode for 5 hours. This will make the pork pata very tender and the soup more flavorful because of the flavors extracted from the ingredients.
- Once the pata becomes tender. Add water and Napa cabbage. Continue to slow cook for 1 to 1½ hours.
- Add salt and pepper to taste. Stir.
- Transfer to a serving bowl. Serve.
- Share and enjoy!