Last week, I posted a Graffiti Eggplant Salad recipe that goes well with Adobong Puti. This week, let me share with you this recipe I first tasted at a friend's house in Bicol where we were house guests. I made my version less vinegary and more creamy with the use of white beans.
Enjoy cooking this recipe!
INGREDIENTS
- 1 kg. Pata (Pork hocks), sliced
- 200 g. white beans
- 4 cups water
- 1 cup sukang paombong (white vinegar)
- 1 tbsp. sea salt
- 1 head garlic, peeled
- 1 tbsp. peppercorn, whole
- 1 tsp. ground oregano
- 3 pcs. bay leaf, crushed (or bayleaf powder)
TO MAKE
Soak the beans overnight in lukewarm water. Make sure to put in extra water as the beans will soak up the water and puff up. I use the Haricot Bean which is often branded simply as "White Beans" in the supermarket.
Before boiling the pork hocks, make sure it's properly thawed and washed.
Boil the pork hocks. Put the water and pork in the pot, cover and let it boil in high heat.
Add the beans. Once boiling, drain the beans and rinse it once before adding into the pan. Lower the heat down to low and let it simmer for an hour. Remember to skim off the scrum from time to time; and, to add water when needed. The hocks should be submerged at all times. Otherwise the parts not underwater will end up drier.
Add the beans. Once boiling, drain the beans and rinse it once before adding into the pan. Lower the heat down to low and let it simmer for an hour. Remember to skim off the scrum from time to time; and, to add water when needed. The hocks should be submerged at all times. Otherwise the parts not underwater will end up drier.
Add flavor. After an hour of simmering in low heat, the pork hock should be tender. Add the vinegar, salt, garlic, peppercorn, oregano and bayleaf. Let it simmer for another 30 minutes. This time, you can remove the lid to reduce the stew (and not to make your adobo soupy). Adjust the spices as you see fit. I usually add more salt, depending on who's eating.
Remove from heat and serve warm.
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