Pork Pata with Spanish Chorizos and Garbanzos - Instant Pot + Stovetop

This Pork Pata with Spanish Chorizos and Garbanzos is a recreation of my mom’s old recipe of pata con zetas. I used the robust, smoky Spanish chorizos to flavor the oil in the Instant Pot. Then I put the entire piece of pork pata (pig’s trotters) together with the rest of the ingredients for a hearty stew with a myriad of savory-sweet flavors. This is an Asian in America recipe. Serves 4.

In the procedure below, I offer two ways to cook this dish – in the

Instant Pot

or stove-top if preferred.

Prep Time30

Cook Time45

Total Time1 10

Course: Main Course

Cuisine: American, Asian, Filipino, Spanish

Keyword: Pork Pata Chorizos Instant Pot

Servings: people

Calories: 111kcal

Author: Elizabeth Ann Quirino

Equipment

Instant Pot multi-cooker: 6 or 8 quarts

Ingredients

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

Instructions

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