Pinatisang Pata Recipe

Pinatisang Pata Recipe

This may sound weird, but this recipe is really interesting. I bet, as a Filipino, you are more familiar with sinigang or paksiw na pata or pata tim, but not so much with this one: pinatisang pata. Well, you must have guessed well. Our main ingredients are patis (fish sauce) and pata (pork leg). Patis is a staple seasoning so it must work well in this pork leg dish. Otherwise, you would not be reading this kind of recipe. Such condiment can add savory umami flavor to the dish. Hmm, yeah, umami.  That savory taste characteristic of broths and cooked meats. It is one of the five basic tastes, together with sweetness, sourness, bitterness, and saltiness. Heard of it before? Umami taste is also commonly associated with the taste of mushroom. Rather than having that MSG, patis can make this and other dishes better.

In this recipe, you will use common ingredients that can be found in your home: garlic, vinegar, peppercorn, and water. But you can also add other herbs, such as oregano. That may add further interesting taste to this dish. Making other alternatives can be also good. Hence, instead of patis, other variations also use soy sauce. This recipe can also use chicken, in case you are wondering.

You may have been curious by now of how this dish tastes like. Well, it may taste a lot like paksiw na pata. But that may not be enough. Tasting the dish will still be better so as to give an accurate description of what pinatisang pata may taste like. You know what should be done. Yes, get those pata out of the fridge, and let the cooking begin! Do not worry too much. This is an easy recipe. Just combine all ingredients together and let them simmer. Easy, right? Have an awesome time of cooking!

Pinatisang Pata Recipe


  • 1 pork leg parboiled and cleaned well
  • 1 head garlic pounded and mashed
  • 1/4 cup patis fish sauce
  • 1 cup vinegar
  • 1 cup water
  • 2 pieces bay leaf
  • 1 teaspoon black peppercorns


  • Combine pork leg, garlic, patis, vinegar, water, bay leaf, and black peppercorns in a pot. Boil then cover and simmer for 1 hour.
  • Adjust seasoning then cover and simmer for another hour or until the meat is almost falling off the bones. Serve.

One comment

Leave a Reply