Pork Pata Nilaga Recipe

Gently rub the pork pata with salt then heat up cooking oil in a casserole or large pot. Place the pork in the pot. Sear for 3 minutes on both sides then place the pork in a pressure cooker.

Add in sweetcorn, red onion, whole peppercorns, and pork bouillon cube.

Fill with hot water then cover and tightly seal. Pressure cook for 25 minutes until the pork pata is tender.

Reminder: Please make sure that the pressure is released before opening the pressure cooker for safety.

Set aside the tender pork pata. Place the sweetcorn in the casserole. Add the saba banana and marble potatoes, and pour in the remaining broth from the pressure cooker. Bring to boil and simmer for 5 minutes.

Add the native pechay then bring to boil for another 2 minutes then add the cabbage.

Cover and simmer for another 2 minutes and place the tender pork pata back in the pot on top. Serve hot with fish sauce, calamansi, and red hot chili as condiment.