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Watch the video on the Cadet button in the upper right corner of the screen.
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Welcome to Panlasang Pinoy!
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We will be cooking Nilagang Pata.
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This is a special version.
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And we will be having it with a side dish that is a must-have.
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Nilagang Okra and Eggplant with a delicious sauce.
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This is the Bagoong Isda with Onion.
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This is the ingredients that we will be using.
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Pechay or Bokchoy.
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Bitsuelas or Long Green Beans.
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We will also be using water.
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And here is the complete list of the ingredients.
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Visit PanlasangPinoy.com for the complete recipe.
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If you are ready, let us now start.
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I already washed the pork leg, but to make sure that the fibers are removed, I am slicing it.
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This step is just optional.
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And if you will do it, be careful.
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Once it is sliced, this is okay.
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We will now boil it.
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I just added water in our pot.
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And I am adding the pork leg one by one.
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So what I am doing is I am boiling the pork leg first.
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Initially, for about 10 minutes.
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We will just cover it so that it will boil faster.
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After boiling the pork leg for 10 minutes, you will notice that the scum is floating.
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There are the bone marrow pieces, the oil from the pork leg, and so on.
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That is why I am removing the pork leg from here.
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I am just putting it in the colander and after that, I am just washing it well.
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And I am also cutting the bone marrow.
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When it comes to our pork stock or the boiling water,
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I am making sure that it is clean because I am still cleaning it.
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After that, I am continuing to cook it.
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Another method here is you can throw away the water and add new water.
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I am just returning the pork leg that I have already cleaned.
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And once our pork stock has boiled again, let us now add our Knorr Pork Cube.
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This is what I am using when I am cooking Nilaga, just like this Nilagang Pata.
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So that the taste of the pork will be complete in our dish.
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And when added, just mix it a bit.
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Then, I am also adding the whole pepper.
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And I am also adding the garlic.
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And when added, just mix it a bit.
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Then, I am also adding the whole pepper.
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What I am using here is yellow onion, but you can also use white onion.
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I am just covering the pan.
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And I am just continuing to cook it until the pork leg is completely tender.
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When it comes to our cooking, let us just adjust the heat to the lowest setting.
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While the pork leg is being tenderized, let us first make the side dish.
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This is also very simple.
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I am just boiling the okra and eggplant.
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That is why it is called Nilagang Okra Talong, right?
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The eggplant that I am using is the round one, the small one.
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It is a bit thick, right? But you can also use Chinese or Japanese eggplant.
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The one that we are used to use.
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I am just boiling it for 3-5 minutes.
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If you want it to be more tender, just boil it longer.
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After that, I got some ice and water and put it in a bowl.
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And I am blanching the okra.
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This will retain the color and at the same time the texture of the okra when you will do this.
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But this is just optional.
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When it comes to the eggplant, I am letting it be fully cooked.
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Because it is a bit thick, right?
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To make sure that the middle part is also cooked, I am getting a bamboo skewer.
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Or what we know as a barbeque stick.
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And I am just sticking it in the middle.
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Just to make sure that the heat penetrates.
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I am not cutting the eggplant because if we cut it before boiling, it will just absorb the water.
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The eggplant is now ready.
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This is the eggplant that I am not blanching.
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So there, I am putting it in the serving plate right away.
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And I am cutting it first, of course, before we serve it.
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I am just cutting it in the middle.
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So of course, we can make sure that it is fully cooked.
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This is now okay.
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Let us now prepare the sauce.
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And this really goes well with the pork hock.
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This is the sauce that is used by bagoong isda.
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Let us now start.
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This is just a simple recipe.
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I am just using red onion.
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I am just chopping this into small pieces.
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And if you like it spicy, you can add Thai chili pepper or chili labuyo.
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After that, this also has tomatoes.
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One to two tomatoes is enough.
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And I will be using my personal rule.
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Since I will not be cooking this sauce, I am just removing the seeds.
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I am just not removing the seeds from the tomatoes when I am cooking this.
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After that, I am just continuing with the cutting.
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I am just dicing it.
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Those are our ingredients.
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This is now okay.
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We will just mix it together and put it in a bowl.
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What other ingredients can we put in here?
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Comment it down below.
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After that, I am also putting ground black pepper.
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After that, I am also putting ground black pepper.
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After that, I am also putting ground black pepper.
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And this is now the bagoong isda.
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What I am using here is what we call bagoong balayan.
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This is what is available here near us.
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But you can use any type of bagoong isda.
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I am just mixing it well.
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It is already okay.
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But we will still complete it.
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To reduce the smell and to complete the taste, I am putting lemon.
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I am squeezing a whole lemon here.
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You can use calamansi here.
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About 4 to 5 calamansi.
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Or you can also use lime.
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2 pieces of lime would be perfect.
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Let us now taste it.
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The okra is slimy.
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Of course, it is just okra.
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What is your taste?
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Guys, it is up to you.
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We will now continue cooking.
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At this point, the pork leg is so tender.
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If you don't believe it, here. Let us check it.
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What we want here in the pork leg is for it to be so tender.
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The type that is fall off the bone.
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And when it comes to the skin, it should be the type that is so tender that you can just pull out your fingers.
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Let us now put the other ingredients.
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For our recipe, I am using corn.
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This is sweet corn so that it would be better.
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When it comes to corn, you can use fresh, of course, that is the best.
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Or you can also use frozen.
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But if you are going to use frozen corn, thaw it first before you put it.
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I am also putting the potatoes at the same time.
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Did you notice that the potatoes are placed in a bowl with water earlier?
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That is what I am doing so that it would be easier for it to cook.
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It means that when we soak it in water, the potatoes would not turn brown or turn black.
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Compared to when we did not soak it.
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After chopping it.
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We will just continue cooking it for about 10 minutes.
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And after 10 minutes, we will now put the other vegetables.
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This is what I want in our dish.
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Aside from the delicious taste of the pork leg,
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the flavor of the sweet corn,
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and the other vegetables,
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this is what I want in our dish.
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Aside from the delicious taste of the pork leg,
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there are a lot of different kinds of vegetables.
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That is why you will really enjoy eating it.
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So speaking of sajog for the nilaga,
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aside from what I am using here,
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do you still have something to put when you are cooking your nilaga?
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I have already put the bechuelas or the long green beans or baguio beans.
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There are a lot of names for it, right?
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When it comes to the long green beans,
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I just removed the whole leaf and then I sliced it in the middle.
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Of course, we have already washed it.
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When you put the long green beans,
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just mix it a bit but be careful.
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Because the pork leg is so soft,
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the seeds might fall off.
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This is the bechay.
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You can also use bok choy.
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Even if there are a lot, it is okay.
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Because when the vegetables are cooked, it shrinks, right?
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That is why I am just covering it.
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Then I am just letting it cook for 1-2 minutes.
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You will notice that after that,
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the vegetables shrinks a bit.
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That means that it is easier for us to mix it.
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I am just adjusting the heat.
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From the medium setting, I just put it on low.
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And I am just tossing the vegetables
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to distribute it in the pan.
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Then we will just cook it for a while.
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Even if it is just for 2 minutes, that is already okay.
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After 2 minutes, we can now season it.
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As you can see, this is already okay.
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We can now enjoy it.
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I am just adding fish sauce.
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After that, it is done.
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This is now ready, our Nilulutong Nilaga.
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Of course, it is important for you to make sure that the seasoning is just right.
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Taste it first so that you can adjust it as necessary.
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This is now our Nilagang Pata.
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We can now transfer it into a serving bowl and let us taste it.
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This is really delicious, especially when it is cooked.
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This is really delicious, especially when the weather is cold or rainy, the soup is perfect.
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But actually guys, even if it is not cold and rainy, as long as there is a soup like this, it is still okay.
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And guys, I am not sure if you have tried what I am doing.
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I have eaten Nilaga, I also have a side dish of vegetables that is also cooked.
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Then we also have a sauce like this.
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For me, the combination is really okay.
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So if you have not tried it yet, this is the time for you to try it.
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So that you can taste what I am saying.
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Then come back and let me know if you like it as well.
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And for those who are looking for the recipe, just visit panlasangpinoy.com.
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You can see the complete details there.
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Wow! This is really filling and delicious.
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I hope you liked our featured recipe for this day.
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And let me know if you have recipe requests.
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I will see you next time.
