Ingredients
The following ingredients have 4 Servings
- 2 lbs. Pork shank (pata, cut into 2 inch thick pieces)
- 1 1/2 cups crushed peanuts
- 1/2 cup peanut butter
- 2 medium Chinese eggplant (sliced)
- 2 tablespoons fish sauce
- 1 bunch bok choy (cleaned)
- 1 1/2 cups string beans (cut in 3 inches length)
- 1 medium onion (diced)
- 5 cloves garlic (crushed)
- 1 tablespoon annatto powder
- 3 tablespoons cooking oil
- 1/2 teaspoon ground black pepper
- 2 cups water or beef broth
- salt
- 1/4 cup shrimp paste (bagoong)
Instruction
- Pour 2 quarts of water in a cooking pot. Let boil.
- Add about 3 teaspoons of salt, and the put in the pork shank. Simmer for 1 hour.
- Remove the pork from the cooking pot. Set aside.
- In a clean cooking pot, heat oil. Saute the garlic and onion.
- Add the ground black pepper. Stir. Add the pork. Cook for 2 minutes.
- Put-in the fish sauce, crushed peanut, peanut butter, and annato powder. Stir.
- Pour-in the beef broth (or water). Bring to a boil.
- Simmer for 20 to 30 minutes while stirring once in a while. Add water as necessary.
- When the texture thickens, add the eggplant. Cook for 5 minutes.
- Put-in the string beans. Cook for 3 minutes.
- Add the bok choy. Cover and then turn the heat off. Let the veggies cook using the residual heat for 5 to 7 minutes (do not remove the cover).
- Transfer to a serving bowl. Serve with shrimp paste.
- Share and enjoy!
