When I was developing recipes and writing my latest cookbook Instant Filipino Recipes: My Mother’s Traditional Philippine Food In a Multicooker Pot, which uses the Instant Pot, I ran out of space for all the dishes I kitchen-tested. This Pork Pata with Spanish Chorizos and Garbanzos was one of them. This is a festive dish that’s meant to be the center of a celebration at a holiday party like Christmas Noche Buena, the New Year or any family reunion.
Filipinos are familiar with pork pata (pig’s trotters or knuckles) which are often used in a Crispy Pata dish (recipe is in my second cookbook My Mother’s Philippine Recipes). But put this enormous chunk of meat in the popular Instant Pot or most multicookers and in less than an hour it will yield a tender, tasty, and succulent entrée which everyone will relish.
My mom used to cook a Spanish-style pork pata stew with zetas (white beans) and olives which was like this one I made. But I could not find her recipe in my stack of mom’s old notebooks. I tried to recreate my mother’s recipe from memory. I kitchen-tested a hunk of pata and instead added garbanzos, Spanish olives, tomatoes and thick tomato paste. The robust, smoky Spanish chorizos added a layer of flavors which was unexpectedly superb. And the results tasted just like mom’s pata con zetas dish, except without the white beans she used to add.
It’s family heirloom recipes like mom’s pork pata stew that connects me to the past and to what was familiar. Like old scrapbooks, these are the memories you open and unearth during the holidays and cling on to what brought happiness to those days you hold in your heart always.
Instant Pot Pork Pata with Spanish Chorizos and Garbanzos
- Instant Pot multi-cooker: 6 or 8 quarts
- 4 pounds pork pata (pig's trotters) bone-in
- 2 Tablespoons patis fish sauce
- 2 Tablespoons extra virgin olive oil
- 2 cloves garlic peeled, minced
- 1 whole onion chopped
- 1 to 2 medium tomatoes sliced
- 1 to 2 medium potatoes peeled, quartered
- 1 medium carrot peeled, sliced
- 1 can (6 oz.) tomato paste
- 6 cups vegetable or chicken broth
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 cup garbanzos (chick peas) canned, drain water from can
- 1/2 cup Spanish olives drain water from bottle, pitted green olives with pimientos
- 1 Tablespoon chopped parsley chopped, for garnish
- for serving boiled rice
- Wash the pork pata and pat dry with paper towels. With a sharp knife, cut 2 to 3 slits about 2 inches length on the meaty part of the pig trotters. Pour the patis (fish sauce) into these slits to marinate. Cover the marinated pata and refrigerate for at least 30 minutes before cooking.
- To cook in the Instant Pot:
- Using the Instant Pot, click the Saute button on the keypad.
- Add the extra virgin olive oil in the inside pot. When oil is hot enough, stir fry the Spanish chorizo slices for 2 minutes till the edges are crisp and they have a shiny glaze. Remove chorizos from the inside pot and drain on paper towels or parchment paper. Set aside.
- Using the same olive oil, saute the garlic and onions for 2 minutes
- Click Cancel to turn off the Saute button.
- Add the pork pata to the inside pot of the Instant Pot. Add the tomatoes, potatoes and carrots next to the pork.
- Pour the tomato paste and the broth. Season with salt and ground black pepper.
- Close and lock the lid. Check the cooking pressure is on High Pressure and release valve is set to Sealing.
- Press Manual and Meat/Stew mode. Set to cook in the Inside Pot for 40 minutes.
- When cooking is completed, do a quick release to release steam. Unlock the lid carefully and remove the cover.
- Add the garbanzos (chickpeas), Spanish olives and the chorizo slices. Incorporate well with the rest of the ingredients.
- Close and lock the lid in place. Press Keep Warm and keep the lid closed for 5 minutes.
- To serve: Arrange the pork pata in the center of a large, deep serving platter. Nestle the potatoes, carrots, garbanzos (chick peas), tomatoes and olives next to the pork. Pour the tomato liquid over the pork and vegetables. Garnish with parsley. Serve warm with rice.
- *Note for Instant Pot users: After the initial Saute, it takes about 17 to 20 minutes for the Instant Pot to preheat before the High Pressure cooking time begins. For other multi-cooker brands, please consult the product manual.
- Quick Release for the Instant Pot: This is when you release the pressure instantly. Press Cancel on your Instant Pot and turn the Steam release handle on the lid to a Venting position (position it away from you so you don't get burned by the hot steam). Allow the steam to release in a few minutes. (From "Instant Filipino Recipes: My Mother's Traditional Philippine Food In a Multicooker Pot").
- To cook on the stove-top: Using a Dutch oven or a large stockpot, over medium-high heat, add the extra virgin olive oil. Follow the same procedure of sautéing and adding the ingredients as mentioned above. Cover and cook the pork pata on the stove top for 1 ½ to 2 hours till meat is tender. Maintain a medium heat for a slow simmer. Lastly, add the garbanzos, Spanish olives and chorizos to the stew. Serve warm.
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Nutrition Notes: The nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Did you like this recipe? I have more Filipino Instant Pot recipes in my newest cookbook Instant Filipino Recipes: My Mother’s Traditional Philippine Cooking in A Multicooker Pot. Buy my cookbooks and books on Amazon.com – sold worldwide in paperback and Kindle format.
Copyright Notice: Hello, Friends! All the images and content on this blog are COPYRIGHT PROTECTED and owned by my media company Besa-Quirino LLC. This means BY LAW you are NOT allowed to copy, scrape, lift, frame, plagiarize or use my photos and recipe content I wrote, on your website,books, films, television shows or videos without my permission. If you want to republish this recipe or content on another website, video, news article,or media outlets mentioned above please ASK my permission, re-write it in your own words and simply link back to this blog to give proper attribution. It’s the legal thing to do. Thank you. Email me at [email protected]
Disclosure: Instant Pot is a registered trademark of the Instant Pot Company which is not associated with this blog. I was not paid to review or endorse the brand and products used. My opinions are my own.