Crispy Pata Sinigang
Serve your diners a savory platter of fried crispy pata, reinvented masterfully with a sprinkle of sinigang to elevate the crispy pata's classic flavors. Pair it alongside a bowl of pork sinigang to balance the rich meaty flavor with a tangy kick!
Main course
Ingredients
Crispy Pata Sinigang
Calculate the cost of this dish here:
Number of servings
−
+
Price of the dish on the menu
Total cost of the ingredients
₱997.89
Cost of one serving
Cost of ingredients (%)
Ingredient label
Name
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Quantity
% Food cost of the part
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Create Crispy Pata Sinigang
Onions, quartered
/g
100.0 g
0%
Tomatoes
/g
100.0 g
0%
Radish
/g
100.0 g
0%
Water
/ml
3000.0 ml
0%
Green Chilies
/g
15.0 g
0%
Eggplant
/g
150.0 g
0%
Kangkong
/g
100.0 g
0%
String Beans
/g
100.0 g
0%
Knorr Sinigang Sa Sampalok Mix 800g
/g
25.0 g
0%
0
Knorr Pork Broth Base 1.5kg
/g
80.0 g
0%
702
Pork Hock
/g
1200.0 g
0%
Garlic
/g
20.0 g
0%
Ingredient name
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Disclaimer: The prices shown are an indication, based on wholesalers in the market. These are subject to fluctuation due to seasonal change and supply. UFS can in no way be held responsible for any deviations from reality.
Create Crispy Pata Sinigang
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Onions, quartered 100.0 g
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Tomatoes 100.0 g
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Radish 100.0 g
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Water 3000.0 ml
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Green Chilies 15.0 g
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Eggplant 150.0 g
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Kangkong 100.0 g
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String Beans 100.0 g
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Pork Hock 1200.0 g
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Garlic 20.0 g
Preparation
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Create Crispy Pata Sinigang
180 minutes- Bring a pot of water, enough to submerge the hock, to a boil.
- Add the pork hock and boil for 5 minutes.
- Drain and wash the hocks thoroughly.
- Place the hocks back in the pot and fill with water, around 3 liters or until hocks are fully covered.
- Bring to a boil and skim the stock before adding the tomatoes, onions, and garlic.
- Simmer for 1 hour then add the radish. Cook for 30 minutes and remove the pork hock once it turns very tender.
- Cool the hocks and refrigerate for best results overnight before frying.
- Add the remainder of the vegetables to the boiling stock and add the Knorr Sinigang Mix. Season with pepper.
