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PATA RELLENO

Ingredients:

1 (1.1 - 1.5 kg) pc MONTEREY PORK PATA, deboned
2 tbsp soy sauce
1 pc dayap, juice extracted
1 pc bay leaf (laurel)
1 tbsp minced garlic
1 pc medium onion, chopped
1/4 cup cooking oil
1 tbsp soy sauce
1/3 cup chopped green bell peppers
1/3 cup chopped red bell peppers
1/4 cup chopped pickles
1/2 cup coarsely chopped PUREFOODS VIENNA SAUSAGE
2 pc PUREFOODS CHORIZO BILBAO STYLE, chopped
2 strips PUREFOODS CLASSIC HONEYCURED BACON, fried and chopped
1/4 cup MAGNOLIA ALL PURPOSE FLOUR
4 slices MAGNOLIA CHEDDAR CHEESE, cut into strips
1 pc MAGNOLIA BROWN EGG, hard-boiled then sliced into wedges

SAUCE:

2 tbsp crushed garlic
1/4 cup sliced onions
1 cup chicken broth*
1 cup SAN MIGUEL PALE PILSEN

Procedure:

  1. Marinate pata in soy sauce, dayap and bay leaf for 1 hour. Set aside.
  2. Sauté garlic and onion in hot oil. Add pata and soy sauce. Fry meat until meat has browned. Add bell peppers, pickles, sausage, chorizo and bacon and sauté.
  3. Transfer pata to a plate. Add flour to the pan with the sautéed ingredients. Mix well. Stuff mixture into deboned pata with cheese strips and egg wedges, Sew opening.
  4. Sauce: Sauté garlic and onion. Add stuffed pata, remaining marinade, broth and beer. Simmer until pata becomes tender and sauce becomes thick.
Makes 6 to 8 servings.
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