Adobong Pata (Ham Hock Adobo)
Adobo dishes play an important part in Philippine Cuisine. Ham hock adobo or adobong pata is one of these dishes. This is a pata dish cooked using the inadobo method. It is the same simple and easy cooking method that produces an amazing result. It is the same method used to cook our delicious pork…
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Adobo dishes play an important part in Philippine Cuisine. Ham hock adobo or adobong pata is one of these dishes. This is a pata dish cooked using the inadobo method. It is the same simple and easy cooking method that produces an amazing result. It is the same method used to cook our delicious pork adobo.
This adobong pata (ham hock) has a mild taste and the result of this recipe is a very tender meat that falls off the bone, literally. I prepared the pork by boiling it in water for an hour. This makes the meat tender and removes all of its impurities; it also eliminates the scums that usually come out floating during the cooking process. To help balance the flavor, I used half a beef cube. You can also use pork cube or 2 cups of beef broth. If you will use beef broth, make sure to use less water.
There is really nothing special about this dish, nor this recipe. The only special that I can think of are the ones that will be preparing this dish in their own kitchen, and that is you. It will be even more special if you share the meal with your family and loved ones.
Happy cooking and thank you for always visiting this Filipino food blog. Cheers!
Try this Adobong Pata (Ham Hock Adobo) Recipe. Let me know what you think.
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Adobong Pata (Ham Hock Adobo)
- 3 lbs ham hock pata, sliced into individual servings
- 5 pieces dried bay leaves
- 1 tablespoon whole peppercorn
- 6 cups water
- 6 tablespoons soy sauce
- 6 tablespoons white vinegar
- 1/2 beef or pork cube
- 1 head garlic crushed
- 1 teaspoon onion powder
- 1 tablespoon granulated white sugar
- Salt to taste optional
- 3 tablespoons cooking oil
- Boil 8 cups of water in a large cooking pot. Add the ham hock (pata). Continue to boil for 60 minutes. Discard the water and set the ham hock aside.
- Heat the oil on a large cooking pot. You may use the same pot that you had for the pata.
- Add the crushed garlic and cook until brown. Add the peppercorn and bay leaves and cook for 30 seconds.
- Put the boiled ham hock in the cooking pot and then pour-in the water. Let boil. Cover and simmer for 15 minutes.
- Add the beef cube and soy sauce. Cook for 40 minutes in low heat. Add more water if needed.
- Add the onion powder, vinegar, and sugar. Let the mixture boil. Stir and cover the cooking pot. Continue to simmer for 20 minutes. Add more water if necessary. Make sure that there is enough sauce left.
- Add salt (optional). Serve.
- Share and enjoy!
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