Pata with Monggo, Papaya and Kamote Tops

One of my favorites and could be yours too, is Monggo Soup with a galore of vegetables and meat. And if it is pata or pig knuckles, wow, food heaven just descended on us.

I love it even more with greens like malunggay, kamote and my favorite - alugbati. Then add some "bulky" veggies like jackfruit, unripe papaya or kalabasa to complement the pork pata.

So here's another recipe for Pata with Monggo - this time with Papaya and Kamote Tops.

Ingredients

• Pata (pork knuckles), washed and cleaned
• Monggo, soaked in water overnight
• Papaya, unripe and sliced
• Kamote tops, washed
• Salt to taste ( or boullion cunes, optional)
• Water

Procedure

1. Broil/Grill pata over charcoal to give it a crisp and smoky flavor. You may omit this if it's inconvenient.
2. In a pan boil enough water, add monggo beans then simmer until soft
3. Add pata in the pan and continue to simmer for about 25 to 30 minutes or until the pata softens. 
4. Add papaya then simmer untol almost cooked
5. Season with salt or boullion cubes accorsing to your taste
6. Finally add kamote tops and simmer for 1-2 minutes until cooked

As you can see there are no exact measurements since this is just a throw-in recipe. You just make use of whatever amount of the ingredients you have and adjust accordingly.

You can cook this using your own ginisang monggo recipe and just use pata. Just enjoy cooking this dish and most especially eating what you made.

What's your favorite PATA recipe? I've tried making sinigang, kare-kare, paksiw, ala "lauya" and of course, there's crispy pata - with these pork knuckles and all of them had me screaming for "Extra Rice, please!"

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