Go Back
Pork Pata Balbacua Pin It!
Print Recipe

Pork Pata Balbacua

Pork Pata Balbacua is a rich and hearty Filipino stew made with tender pork hocks, simmered in a flavorful broth of spices, tomato sauce, and aromatics, offering deep, comforting flavors.
Prep Time10 minutes
Cook Time1 hour 15 minutes
Course: Pork Recipe
Cuisine: Filipino
Keyword: balbacua recipe, pork pata balbacua
Servings: 4 servings
Calories: 389kcal
Author: Manny

Ingredients

  • 1 kilo pork pata sliced or chopped
  • 1/4 cup tomato sauce
  • 3 cloves garlic chopped
  • 1 pc onion chopped
  • 1 inch ginger sliced
  • 1 Tbsp. patis (fish sauce)
  • 1 small can pork and beans
  • 2 stalks lemon grass tie into a knot
  • 1 tsp. salt and pepper
  • 2 Tbsp. annatto oil
  • 2 pcs siling haba (long green chilis)
  • 2 stalks leeks or spring onions
  • water for boiling

Instructions

How to Cook Pork Pata Balbacua

  • Put the pork pata in a pot and add water just enough to cover the meat. Boil the pork pata until tender.
  • Heat annatto oil in empty pan and sauté garlic and onions until fragrant. Add sliced ginger and stir.
  • Add patis and simmer for a minute. Add black pepper and tomato sauce. Stir the ingredients for a few seconds.
  • Add the boiled pork pata and stir again. Add pork and beans, lemon grass and pork broth from the boiled pork pata.
  • Let it simmer again until the broth is reduced and slightly thick in consistency. Add siling haba and spring onions or leeks.
  • Let it cook for another minute then turn off heat. Serve hot with cooked rice and enjoy!

Video

Notes

Cooking Tips of Pork Pata Balbacua:

Simmer the Pork Pata for Maximum Tenderness

The slow simmer is another way of doing that fall-off-the-bone tenderness. Annatto oil gives it a rich, gelatinous texture or stew quality as the collagen breaks down during this process. This cannot be rushed, and therefore, it requires a lot of patience because if you rush this aspect of the cooking process, it will definitely toughen out the meat.

Add flavor with Annatto Oil

With sautéing the garlic and onions in annatto oil, it is not just giving the meal an ornamentally reddish color but also giving a slight earthy flavor. Annatto oil can be prepared at home by steeping annatto seeds within hot oil until they infuse their deep red or yellow hue. The simple addition can raise not just the presentation of the final dish but also the overall taste.

Adjust for Consistency to Your Taste

If you prefer it thicker stewed, let the broth cook a little longer to reduce more of the liquid and thicken up the flavours. If too thick, it's always possible to add a bit more pork broth if need be to make it less thick. This versatility allows you to control the thickness and richness to your own liking.