The December Brothers

December is for my brothers—D & D. Who were born one year apart and on the same month. Who are so much younger than me that I used to rock them to sleep as babies. Who apprenticed as cowboys on an uncle’s ranch during summer breaks. Who came up with all sorts of contraptions in our backyard as young boys to entertain themselves. Who left for America in their teens. Who soon after enlisted in the military. Who would write me letters from far off places.

They may share the same birth months but not everything about them are the same. One is fair and the other dark. One makes beautiful things out of wood. The other one would rather woo beautiful women. One can cook and the other can stir up things. One loves to take risk and the other loves order.

Although they are so many miles away from each other, they nurture a strong bond. Behind the teasing and the jokes and the friendly insults, are silent messages of love and affection.

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We are not openly affectionate as siblings. Growing up, I don’t remember saying the L word to any of them. I do remember the fights, the pranks, the chase, the hair pulling. But when times were difficult, I remember how we pulled together. We continue to do so.

Let’s not go further down the path of mushiness. Instead, let me share with you my mother’s dish that both brothers would devour with gusto. You will surely be at a lost for words once you try this.

Pata Asado (Braised Pork Hocks)

“Braising- The meat is browned slowly and thoroughly on all sides, then a small amount of liquid is added to the pan, the pan is covered, and the meat is simmered over very low heat until very tender.”

1.5 Kilo pata, whole

Marinade:
½ head garlic, pounded
10 peppercorn, whole
1-3 laurel leaves
3 Tbs vinegar
1/3 c soy sauce
1 T Salt
1/2 t Pepper

½ c Tbs cooking oil
2 cups chicken or pork stock or 1 cube buillion dissolved in 2 cups water
1 large onion, sliced
3 potatoes, peeled and quartered

1. Marinate your pata and place this in your refrigerator overnight.

2. The next morning, remove and drain the pata. Set the marinade aside.
3. In a large pot or pressure cooker, heat up some cooking oil.
4. Fry your pata until nice and brown.

5. Set the pata to one side of the pot.
6. Saute one sliced onion until translucent.
7. Pour in the chicken stock. Add about half of the marinade into the pot and pressure cook for about 30 minutes.
8. When done, cool and carefully open lid.  Taste to check that the liquid is to your liking—not bland but not too sour. If needed, add more marinade.
9. Add the quartered potatoes and pressure cook for another 10 minutes.
10.  When done, cool and carefully open lid.
11. If sauce is not thick enough continue to simmer.  Or add a teaspoon or two of corn starch mixed in a tablespoon of water.  Simmer until sauce is just the right consistency that you want.
12.  Carefully transfer to a deep dish and garnish with chopped parsley or green onions.
12. Serve with lots of steamed rice.

Note: You can do this with an ordinary pot.  Just add more stock.
You can do the same for a whole chicken as well.