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Marinate the Meat

Cook the Fabada

  • Soya oil 80.0 ml
  • Etag, chopped, medium cubes 150.0 g
  • White Onions, chopped 60.0 g
  • Garlic, chopped 30.0 g
  • Smoked Paprika 10.0 g
  • Tomato Paste 30.0 g
  • Water 1300.0 ml
  • Bay Leaves, dried 2.0 pc
  • Langka, raw 300.0 g
  • Kadios (Pigeon Peas), soaked in water overnight 250.0 g
  • Pinuneg, whole 300.0 g
  • Atsuete Oil 20.0 ml
  • Spring Onions 10.0 g

Introduce your diners to this upgraded version of pork and beans! This dish is a localized take on the classic Spanish fabada, a hearty stew of pork pata, tomato, and paprika. Plus, it showcases Filipino ingredients, like etag (smoked pork), langka (jackfruit), kadios (pigeon peas), and pinuneg (blood sausage).



  1. Marinate the Meat

    20 minutes
    • Season pork pata with Knorr Liquid Seasoning and Knorr Chicken Powder. Marinate for 15 to 30 minutes.
  2. Cook the Fabada

    130 minutes
    • Heat the pot of a pressure cooker and add oil.
    • Sear marinated pork pata on both sides. Set aside.
    • In the same pot, add etag and sauté until brown and fragrant.
    • Add onions and garlic. Sauté until fragrant.
    • Add paprika and tomato paste.
    • Deglaze pot with some water. Scrape the bottom of the pan to loosen stuck bits.
    • Add pata back to the pot. Pour in the remaining water.
    • Add bay leaves and Knorr Pork Broth Paste. Mix well.
    • Cover pot and apply medium heat. Once the pressure cooker starts to whistle, cook for 30 minutes.
    • Release steam and pressure. Remove the cover and check if pork is tender.
    • Add langka, kadios, and pinuneg. Bring to a boil and simmer for 20 to 30 minutes or until all ingredients are cooked.
    • Before serving, slice the pinuneg and drizzle with atsuete oil.
    • Transfer fabada to a serving platter and garnish with spring onions.