Pata hamonado

By á-6136

Ingredients

• 1 large pork hock (cut into approx. 4cm chunks)
• 2-3 large cloves garlic, roughly crushed
• 2 tbspn sugar
• 2 cups fruit salad syrup/juice (canned)
• 1/4 cup soy sauce
• 3 cups water
• 1 bay leaf
• good pinch of ground pepper

Details

Adapted from busogsarap.com

Preparation

Step 1

1. In cold tap water, rinse the pieces of pork hock. Trim stray hairs if there’s any. Drain and place in a medium saucepan. Add in crushed garlic, sugar, pepper and soy sauce.
2. Put in the Fruit Salad syrup/juice, water and bay leaf.
3. Bring to boil and lower heat till you achieve simmering stage (very gentle boil), skim the surface every now and then, till all the froth scum are gone.
4. Cook till the broth is just touching the base of the saucepan (approx. 1-2 hours). Lower heat into low.
5. Stir pork hock pieces until they’re all well covered with the sticky sauce, at this stage you have to be careful as the sauce can be burnt easily. Remove from stove.