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!

Ingredients
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.