How to cook nilagang pata bulalo style

This dish is very simple to make, and perfect too for breastfeeding mamas because of the collagen in the Pata. Some chinese families even serve this to moms who just gave birth because of its nutritional value that allows them to recover and gain strength from childbirth. This is perfect for kids too, my children loves anything with sabaw.

How to Cook Nilagang pata a la Batangas Bulalo

Here’s the portion that I will be cooking as nilagang pata. The other half I have frozen already for later cooking — will still decide though what to do with that.

1. Boil/tenderize the sliced pata (pork hocks) for about 40 minutes in a pressure cooker or about 1.5 hours to two hours on a regular pot.

8. Add in the pechay and cook for another three minutes. Done!

Easy nilagang pata side story

Anaaaaak ang init nyaaaan!!! As usual nanggugulo nanaman si little guy sa picture picture

As a side story, this nilagang pata cooked as if it were Batangas Bulalo is a favorite in our household. Achie calls this fake bulalo soup. Sa panahong mahal ang bilihin, okay ang pata ulamin because it is a cheaper cut, pigil pigil lang sa pagkain ng balat at litid but it really is yummy with spicy patis kalamansi and sili dipping sauce!

As for my youngest one and the rest of his siblings, they gobble up the potatoes, slurp the soup, drown their rice in too much sabaw and eat the meat plus pechay.

Yes, when served to the kids this nilagang pata soup should have so much soup!

Si shobe nga likes the marrow and can take it out of the bones like a pro manginginom needing a hot bulalo soup after round upon round of beer para mahimasmasan 😂😂😂

Anyway, I may have lacked corn on the cob and beans but the kids still soooo liked this nilagang pata just the same. What ulam with sabaw do you or your kids like the most??