Pamplina Recipe (Pork and Chorizo Soup with Beans)

Ingredients

• 907 g (2 lb)pork pata, sliced
• 2 piecesChorizo de Bilbao
• 480 ml (2 cups)beef or pork broth
• 240 ml (1 cup)water
• 1 can (312 g / 11 oz)pork and beans
• 1 mediumyellow onion, chopped
• 2 mediumplum tomatoes, chopped
• 1 medium headNapa cabbage, chopped
• to tastesalt and pepper

Instructions

1. 1

   Slow-cook the pork

   Put the pork, pork and beans, onion, tomatoes, chorizo and broth in a slow cooker. Cook on high for 5 hours, until the pork is very tender and the flavours have infused the soup.

2. 2

   Add cabbage

   When the pork is tender, add the water and Napa cabbage. Continue cooking on high for 1 to 1½ hours.

3. 3

   Season the soup

   Add salt and pepper to taste, then stir.

4. 4

   Serve the soup

   Transfer the soup to a serving bowl and serve.

5. 5

   Enjoy together

   Share and enjoy.

What is Pamplina?

Pamplina here is a substantial pork soup combining pata, chorizo and canned pork and beans. The recipe’s name and ingredients point to a Filipino-style preparation, though this particular version is defined by its slow-cooker method.

Long cooking makes the pork tender and lets the meat, sausage and beans flavour the broth. Napa cabbage goes in near the end so it softens without spending the whole cooking time in the pot.

Nutrition and macros by portion

The nutrition label shows one serving as written: 650 calories, 42g protein, 28g carbs, 41g fat.

The pork and beans supply much of the protein, while the beans and any rice served alongside contribute carbohydrates. Fat comes mainly from the pork and chorizo, and both the sausage and canned beans can contribute sodium. For a balanced plate, serve a moderate bowl with extra vegetables or a small portion of rice.

The pork and chorizo

Pork pata: Sliced pata brings rich, meaty flavour and becomes tender during the long simmer. Pieces can vary in size, so use tenderness rather than the clock alone as your cue.

Chorizo: Chorizo de Bilbao adds seasoning and a savoury, smoky edge to the broth as it cooks. Keep the pieces whole as directed, or cut them into smaller portions for serving.

Building the broth

Beans and vegetables: The pork and beans, onion and tomatoes cook with the meat from the start, adding body and sweetness to the soup. The recipe calls for broth rather than a measured amount of salt at this stage, so season only after cooking.

Liquid: The broth is added first, while the water joins later with the cabbage. Follow that sequence so the cabbage does not have to cook for the full slow-cooking period.

Getting the texture right

Tender pork: Check that the pata yields easily when pressed with a fork before moving on to the cabbage stage. If it is still firm after 5 hours, continue cooking until tender.

Soft cabbage: Add the chopped Napa cabbage for the final 1 to 1½ hours. It should be softened and easy to eat when the soup is ready.

Timing and planning

Slow cooker: The method specifies 5 hours on high, followed by another 1 to 1½ hours after adding the water and cabbage. That gives a cooking time of 6 to 6½ hours, so allow more time than the stated 70 minutes.

Check early: Slow cookers and pork pieces differ, so start checking tenderness at the end of the first 5 hours. The cabbage stage can also be checked for the texture you prefer.

How to serve it

Serve the soup hot in bowls, making sure each portion gets pork, chorizo, beans and broth. A bowl of steamed rice works well alongside the hearty soup.

If serving rice, keep it separate so everyone can choose how much to add. The cabbage and beans already make the soup filling on its own.

Recipe notes & tips

• Chop the onion, tomatoes and cabbage before adding ingredients to the slow cooker.
• Check the pork for tenderness before adding the cabbage.
• Taste the broth before adding salt, since the chorizo and canned beans may already season it.
• Cut the cooked chorizo into smaller pieces if you want it distributed through the bowls.
• Allow for the recipe’s full 6 to 6½ hours of slow cooking rather than relying on the stated 70-minute total.

Variations

• Use pork broth: Choose it instead of beef broth for a pork-forward soup.
• Adjust the cabbage: Add more Napa cabbage for a greater share of vegetables in each bowl.
• Add rice: Serve with steamed rice on the side for a more substantial meal.
• Cut the chorizo: Slice it before serving for smaller, more evenly shared pieces.
• Season at the end: Add black pepper or salt at the table to suit individual tastes.

Common mistakes to avoid

• Adding cabbage too early: It may become overly soft; wait until the pork is tender.
• Stopping while the pork is firm: Continue slow cooking until it yields easily to a fork.
• Salting before tasting: The chorizo and canned beans can season the broth, so adjust at the end.
• Rushing the cooking: The listed method takes 6 to 6½ hours in total; plan accordingly.
• Serving without stirring: Stir after seasoning so the salt and pepper are distributed through the soup.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat gently in a saucepan or microwave until steaming hot, adding a little water or broth if the soup has thickened.

Frequently asked questions