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Create Crispy Pata Sinigang

  • Onions, quartered 100.0 g
  • Tomatoes 100.0 g
  • Radish 100.0 g
  • Water 3000.0 ml
  • Green Chilies 15.0 g
  • Eggplant 150.0 g
  • Kangkong 100.0 g
  • String Beans 100.0 g
  • Pork Hock 1200.0 g
  • Garlic 20.0 g
  1. Create Crispy Pata Sinigang

    180 minutes
    1. Bring a pot of water, enough to submerge the hock, to a boil.
    2. Add the pork hock and boil for 5 minutes.
    3. Drain and wash the hocks thoroughly.
    4. Place the hocks back in the pot and fill with water, around 3 liters or until hocks are fully covered.
    5. Bring to a boil and skim the stock before adding the tomatoes, onions, and garlic.
    6. Simmer for 1 hour then add the radish. Cook for 30 minutes and remove the pork hock once it turns very tender.
    7. Cool the hocks and refrigerate for best results overnight before frying.
    8. Add the remainder of the vegetables to the boiling stock and add the Knorr Sinigang Mix. Season with pepper.