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Pata at Hipon sa Gata na May Monggo at Langka

This is a recipe for Pata at Hipon sa Gata na May Monggo at Langka
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Course: Pork
Cuisine: Filipino
Servings: 6
Author: Vanjo Merano


  • 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!


Serving: 6g