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!
Pamplina Recipe (Pork and Chorizo Soup with Beans)
Ingredients
- 2 lbs. pork pata sliced
- 2 pieces chorizo de bilbao
- 2 cups beef or pork broth
- 1 cup water
- 1 can 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
Instructions
- 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 1 1/2 hours.
- Add salt and pepper to taste. Stir.
- Transfer to a serving bowl. Serve.
- Share and enjoy!
jesus o. dogoy says
i love panlasang pinoy it because of more filipino love our recipe
Mark says
What my wife has done so far is simmer the soup for about an hour and then she turned it off and put it in the fridge. She said she will cook it/simmer it for another hour tonight and that’s it. What should we do? Also, what should we have done from the beginning if we messed up the dish?
Vanjo Merano says
Can you please confirm if you are cooking it on a stove top? If yes, I suggest to simmer (lowest possible heat) the meat continuously for 3 to 3 1/2 hours. I think that you guys are in the right track.
Pandy Singian says
My lola used to cook this for Christmas Eve every year. Our family was the only one that knew the soup, until I encountered another family, the family of the National Artist, Cesar Legaspi. Does your family cook this regularly? Where did you get the recipe?
Vanjo Merano says
That is good to know. Can you tell me more about its history then? I would love to know more.
I developed this recipe based on thorough research and I tweaked it a bit to fit my taste buds. I make it for my family at least twice a year.