Tag Archives: pork

Puchero a la Perlita, my mom’s puchero recipe

The name is my mom’s because she thought me her own version of puchero, and I’m quite satisfied with it that I didn’t bother looking for other versions.

I like puchero because it has everything in it. It has protein, vegetables, and fruits. It’s filling but at the same time, you won’t feel guilty because it’s a fairly healthy dish.

My mom doesn’t put artificial coloring because my sister doesn’t like the taste of food color and or achuete. So we really just rely on tomatoes. We actually use both the fresh tomatoes and a couple of spoonfuls of tomato sauce.

I have to warn you, I don’t put water in my puchero. The sauce will come from your tomatoes, vegetables and your protein. I use either pork or chicken. Sometimes I combine both, just because I’m really not fond of pork in my puchero but my dad and sister love it so much.


1 Kilo Pork (you can use either ribs or liempo. Just make sure there’s some fat to it)
**same amount for chicken, and when it comes to parts, any part of the chicken will do.
1 regular size cabbage (cut into 8 parts)
3 bundles of Bok Choy or Pechay (make sure to clean them properly)
1 bundle of Beans
3 pieces medium size tomatoes (cut into 4 parts)
1 medium size potato (cut into cubes)
3 regular size Saba Banana (cut into 1/3 inch)
A few table spoons of Tomato sauce
Garlic, oil, salt and pepper

Note: This might look daunting because of the number of ingredients involved, but it’s really worth the taste.


Fry your potatoes and bananas first, just enough until they soften up. Set aside. Then, sauté your protein in garlic, tomatoes, and oil. While doing that, splash a little fish sauce. Keep your heat on medium and let it simmer for a few minutes. If you’re combining chicken and pork, cut your pork a little bit smaller than that of your chicken because chicken cooks faster than pork. You don’t want to end up with pulled chicken and pork instead of puchero. This process usually takes 15-20 minutes. Then, add your vegetables. Add first the vegetables that take a while to cook, then your cooked potatoes and bananas. Try adding one tablespoon of tomato sauce at a time until you’re able to achieve the color you want. Simmer again for a few minutes, or until the vegetables are cooked. As for seasoning, try not to overdo it, especially on pepper. Since you already added fish sauce in the beginning, taste your dish first before adding more.

This post was written by Rita Salonga.



How to cook the perfect Crispy Pata at home

It would be nice and deadly if the crispy pata will be cook deep-fried, but considering the economics of it, being cooking oil is expensive these days, not to mention that it’s really not good for your health, we always cook our crispy pata in our turbo broiler.

We have two kinds of turbo broiler, the really ancient steel looking kind one, and one of those new, glass ones where you can actually see the fat dripping from the meat. If you’re to ask me, I would prefer to use the newer one because it’s user-friendly. You can set the temperature and can actually see the meat inside. But with the old one, which is what we’re all accustomed to using, is a matter of gut feel. You’ll know that the food is done by using your senses and/or a cooking thermometer.

My family loves food. Healthy, deadly, name it and we’re always craving for something. But the big Crispy is a one-time deal. Meaning, if we eat crispy pata today, it’ll take a few months till we cook it again. It’s a conscious effort on our part because the dish just spells “heart attack” all over it.

To achieve the crispiest, juiciest and most succulent crispy pata at home, you only have to do a few things. No need to go to a fancy restaurant and order it there. You can buy at least two “pata” for the usual price of a crispy pata in our local restaurants, not mention they’re sometimes dry on the inside because of overcooking.

  1. Boil your patas first. Yes. You have to boil them to achieve the tenderness inside and to make sure that your pata is well-cooked all the way. Make sure to season your water with a generous amount of salt, enough to taste like salted water BUT not a “sea water”-type of saltiness. Add few cloves of garlic—no need to peel them, just smash them with the back of your knife. Add a couple of shallots or a piece of onion, cut in half, and a few pieces of whole peppers.
  2. Let it rest. Before wrapping it in foil, rub some more seasonings to it. I usually rub in fish sauce (patis) and pepper, but just enough to coat the skin. Then wrap it tightly with foil or cling wrap.
  3. Put it in the freezer for at least a day. Yes my dearies! The secret to a crispy, crispy pata is to make sure that it’s been boiled and kept in the freezer for at least 24 hours. A freshly-boiled and seasoned crispy pata will not crisp enough. There will be no “lutong” factor.
  4. A great sauce can accompany a great dish too. Sarsa lechon is somehow being used by the upper class, because they associate crispy pata with the like of a lechon too. But a true-blooded meat lover will know that the combination of toyo-mansi with onions and sili will make you screaming for “isang tasang kanin pa nga!”

Don’t feel bad serving your family crispy pata once in awhile. Besides, if you use the turbo broiler, half of the fat will be remove from the meat already. Enjoy eating!

This post was written by Rita Salonga.