ingredients

  • Leftover pork pata nilaga
  • 2 Tbsps Cooking oil
  • 3 segments Garlic minced
  • 1 Onion chopped
  • 2-3 Tomatoes chopped
  • 4 pcs Chorizo , sliced diagonally
  • 3 Potatoes peeled and quartered
  • 1/4 cup Water
  • 1 can Pork and beans
  • ½ head cabbage quartered
  • Salt and pepper
  • patis

steps

  1. Remove the meat and tendons from the pata. Slice into chunks and set aside.
  2. Heat oil. Saute garlic, onions and tomatoes until soft and mushy. Add chorizo slices and potatoes. Pour 1/4 cup water and simmer for three minutes.
  3. Add the deboned pata meat and simmer for another two minutes.
  4. Add the pork and beans and the cabbage. Cover and simmer for another minute just to cook the cabbage.
  5. Correct seasoning with salt, pepper and patis. Serve hot. Best eaten with bread or rice.