Hanonadong Pata
| Ingredient | ||
| 1 | piece | pata (pork’s hock) |
| 3 | cup | pineapple juice |
| 1 | can (small) | sliced pineapple |
| 1/4 | cup | raisins |
| 1/2 | tablespoon | black pepper |
| 2 | whole | medium size onions |
| 2 | whole | garlic |
| 2 | piece | 2 pcs. laurel leaves |
| 5 | tablespoon | 5 tbsp. white sugar |
| 1 | can | 7-up |
| 3 | tablespoon | banana catsup |
| 2 | tablespoon | calamansi |
| salt | ||
Procedure
1. In big casserole bring to boil pata in pineapple juice, sliced pineapple, raisins, black pepper, onions, garlic, laurel leaves, calamansi, white sugar, 7-up, vetsin, salt and enough water to cover the meat.
2. Cook until pork is tender. Reserve soup stock for sauce.
3. To make the sauce, boil broth in which pata was cooked, simmering it down to desired quantity. Thicken with banana catsup and season to taste with salt and pepper.