Pata Linaga, Salam-Ukan-Inspired

Method

1. Blanch the pork hock for 5 minutes, discard the water, and rinse the meat and pot.
2. If using beef tendon, place it in the clean pot with 6 cups water. Bring to a boil, skim, cover, and simmer for 60–90 minutes before adding the pork hock.
3. Heat the annatto oil in a separate heavy pot and sauté the onion and garlic until softened and fragrant.
4. Add the pork hock, partially tender tendon if using, celery, lemongrass, chilies, and enough hot water to cover.
5. Bring to a boil, skim thoroughly, then cover and simmer very gently for 2–3 hours, until the pork skin is tender and the tendon is nearly melting. Add hot water as needed.
6. When using lemon-lime soda, add it during the final 30 minutes so its sweetness mellows into the broth rather than tasting raw or fizzy.
7. Remove the lemongrass and skim excess surface fat. Season with fish sauce and black pepper.
8. Switch off the heat and add lime or lemon juice gradually. The broth should taste meaty, lightly zesty, and mildly spicy rather than sharply sour or sugary.
9. Serve very hot with rice.