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Backyard Farms All-Natural Pork Pata Sinigang

by Joey Blanco / @chichajo


  • 3 packs Backyard Farms pork pata sliced
  • 300-400 grams native tomato, halved
  • 4 small red onions, about 260 grams, quartered
  • 40 grams ginger, sliced
  • 500 grams gabi, peeled and grated
  • 250 grams labanos, sliced
  • 300 grams Asian eggplant, sliced
  • 2 bundles mustasa, about 500 grams total
  • 1 1/2 to 2 44-gram packets sinigang mix, add after labanos and talong
  • Patis 3-4 tablespoons, place after water of meat comes to a boil
  • 10 cups water
  • 2-3 sili pangsigang


  1. Place pork pata, tomato, onion, and ginger in a stockpot. Add water, cover, and bring to a boil. Lower heat and simmer until pata starts to get tender.
  2. Once pata starts to soften add patis and gabi, and cook further until soup thickens.
  3. Add labanos. Cook until labanos starts to soften and then add eggplant. Once eggplant has started to soften as well, add the sinigang mix and sili pangsigang, stir thoroughly, and continue to simmer until flavors have melded and pork is already tender. Add mustasa and stir.
  4. Taste and adjust seasoning with patis (if you want it saltier) or additional sinigang mix (if you want it more sour).