Ingredients

The following ingredients have 4 Servings
  • 2 (about 1 pound each) pork shank
  • 1 big onion (- sliced)
  • 2-3 cloves garlic (- crushed)
  • 1 teaspoon peppercorn
  • 1 tablespoon salt ((or more))
  • water for boiling ((enough to cover meat))
  • oil (for deep frying)
  • 4-5 tablespoons vegetable oil
  • 1 small onion, (- chopped)
  • 2 cloves garlic (- minced)
  • 1/2 cup peanut sauce (or peanut butter (unsweetened))
  • 1/4 cup glutinous rice flour
  • 2 cups pork broth
  • 1 teaspoon annatto powder
  • 1 eggplant (- cut into slices)
  • 1 bundle of string beans (cut into 3-inch (7 cm) length)

Instruction

  • Put all ingredients for the Crispy pata (pork shank), except oil, in a pot and boil over medium-high heat for 1-2 hours or until meat is tender. Remove the meat from the broth and let the excess liquids drain out. Deep fry pork shanks in hot oil until skin gets crispy.
  • While waiting for the pork shanks to get done, prepare the sauce. In a saucepan, heat oil over medium heat. Once the oil is hot, add the eggplants and cook both sides until a bit brown, remove eggplants and cook the string beans next. Set them aside. Alternatively, the vegetables can also be boiled or added later when the sauce starts to thickens.
  • In the same pan, saute garlic and onion with the remaining oil just until they are soft.
  • Add 2 cups of the broth or stock and the annatto powder. Mix in the peanut sauce or peanut butter and the rice paste or flour and let it simmer until the sauce thickens. Remove from heat.
  • Assemble and serve with shrimp paste on the side. Perfect for steaming hot rice.