Pata Pork and Beans
Try this Filipino pork stew made with tender pork hocks and canned beans. Pata Pork and Beans recipe is sweet, tangy, and tasty! Make this easy recipe for a hearty lunch or dinner!
Canned pork and beans are a quick fix when you need an instant midday snack or light meal. It’s one of my favorite convenience staples and one I keep a steady stock of in my pantry. However, we’re leveling this classic with melt-in-your-mouth tender pata!
Pata Pork and Beans is an easy Filipino pork stew made with sliced pork leg that is simmered until tender and then stewed with canned pork and beans. It is deliciously sweet, savory, and tangy with delectable textures from the white beans and pork meat. This dish is similar to pochero, which also uses pork and beans; the difference is that the pochero uses pork belly and has vegetables.
Ingredient notes
- Pork hock – or pata, is rich in collagen with a good amount of fat. If available, choose the front leg or hock as it is meatier.
- Canned pork and beans – A smoky, sweet, and slightly tangy meat-bean combo in a tomato-based sauce.
- Water – to boil the pata.
- Seasonings – salt and pepper, to taste.
Cooking tips
- You can use a pressure cooker to cut cooking time. About 25 to 30 minutes should be enough time to tenderize the meat.
- Add vegetables like potatoes and carrots for a more substantial meal. Make sure to pan-fry them before adding them to the stew to prevent them from getting mushy.
How to serve and store
- For a hearty and filling meal, serve pata pork and beans for lunch or dinner with steamed rice. It’s also delicious with hot pandesal to sop up the thick sauce!
- To store, allow to cool completely, and transfer to a container with a tight-fitting lid. Refrigerate for up to 3 days or freeze for up to 2 months.
- To reheat, place in a saucepan over medium heat. Simmer to an internal temperature of 165 F. Add water or broth as needed to loosen the consistency.
Pata Pork and Beans
Ingredients
- 3 pounds pork hocks
- 3 cups water
- 2 cans (230 grams each) pork and beans
- salt to taste
- pepper to taste
Instructions
- In a pot over medium heat, combine pork hocks and water. Bring to a boil, skimming scum that floats on top.
- Lower heat, cover, and cook for 45 to 50 minutes until pork is tender.
- Add pork and beans. Continue to cook until the sauce is slightly thickened.
- Season with salt and pepper to taste.
- Serve hot.
