Pata at Hipon sa Gata na May Monggo at Langka is a dish composed of pork hock, shrimp, unripe jack fruit, and mung beans. All of these ingredients were cooked together in coconut milk and I also added some shrimp paste or bagoong alamang for extra flavor.
This dish is somewhat a combination of multiple dishes. Imagine combining ginataang langka with ginataang hipon and ginataang monggo. That is not all. You can add Bicol express too. It might sound and look overwhelming, but there is harmony in the overall taste of the dish. The flavors are well balanced.
I understand that there can be resistance to new ideas. It is our nature as human beings. I suggest that you try this dish and see for yourself. It is the only way to know. I also suggest that you cook more rice than the usual. You will need it.
The success of this dish relies on the quality of its ingredients. All ingredients need to be fresh and properly prepared. I pre-cooked the pata using a pressure cooker to make it tender. This makes the meat even more enjoyable to eat. You can literally feel it melt in your mouth. The shrimp were deveined to ensure that it is clean, and pan-fried to bring out the flavor. You can use any fresh greens that you prefer. I made use of hot pepper leaves. Malunggay leaves and spinach are also good alternatives.
Have you tried cooking this dish before? If not, I am inviting you to try this Pata at Hipon sa Gata na May Monggo at Langka Recipe. Let me know what you think.
Pata at Hipon sa Gata na May Monggo at Langka
- 3 lbs. pata pork hock, sliced
- 1 lb. shrimp deveined
- 1 Knorr Pork Cube
- 4 cups coconut milk
- 1 cup fresh pepper leaves
- 1 1/2 cups unripe jackfruit sliced
- 1/2 cup mung beans
- 3 tablespoons bagoong alamang
- 1 tablespoon whole peppercorn
- 5 pieces dried bay leaves
- 1 medium onion chopped
- 4 cloves garlic chopped
- 4 to 6 pieces Thai chili pepper or siling labuyo
- 1/4 teaspoon ground black pepper
- 8 quarts water for boiling pork
- 4 tablespoons cooking oil
- Pour 4 quarts water in a pressure cooker. Add the pork hock. Boil for 15 minutes. Remove the pork hock and place in a bowl. Discard the water.
- Pour clean water on the same pressure cooker. Let boil.
- Add whole peppercorn, dried bay leaves, and put the pork hock back into the pressure cooker.
- Cover and pressure cook for 25 minutes.
- Remove the pressure and open the pressure cooker. Take the tender pork hocks out and set aside.
- Heat a cooking pot. Pour oil into it.
- Once the oil gets hot, pan-fry the shrimp for 1 minute per side.Remove the shrimp from the pot. Set aside.
- Add more oil if needed. Saute onion for 30 seconds.
- Add garlic. Continue to saute until onion becomes soft.
- Pour coconut milk into the pot. Let boil.
- Add Knorr Pork Cube. Stir.
- Put the mung beans into the pot. Cover and cook for 15 to 18 minutes.
- Add unripe jackfruit. Cover and cook for 10 to 12 minutes.
- Add chili pepper, shrimp paste, and ground black pepper. Stir.
- Put the pork hock into the pan. Cover and cook for 10 minutes.
- Add hot pepper leaves. Stir.
- Add the shrimp back into the pot. Cook for 3 minutes.
- Tranfer to a serving bowl. Serve.
- Share and enjoy!