• 2 lbs. Pork shank (pata), cut into 2 inch thick pieces
  • 4 cloves Garlic (crushed)
  • 3 teaspoon salt
  • 1½ cups crushed peanuts
  • ½ cup peanut butter
  • 2 tablespoons fish sauce
  • 2 medium Chinese eggplant, sliced
  • 1½ cups string beans cut in 3 inches length
  • 1 whole banana heart (puso ng saging, peeled and sliced)
  • 1 bunch bok choy (cleaned, stem removed)
  • 1 medium onion, diced
  • 5 cloves garlic, crushed
  • 1 tablespoon annatto powder
  • 3 tablespoons cooking oil
  • ½ teaspoon ground black pepper
  • 2 cups broth (reserved from boiling the shank)
  • ¼ cup sautéed shrimp paste (bagoong)
  1. Rub pata with garlic and salt. Boil in enough water for 10 minutes. Drain, discard the broth.
  2. Put back the shank to the pot; add 3 cups water and simmer until meat is tender (at least 1 hour). Remove the shank from the cooking pot. Set the shank and broth aside.
  3. In a clean cooking pot, heat oil, sauté the garlic and onion until golden brown.
  4. Add the ground black pepper. Stir. Add the pork shank. Cook for 2 minutes.
  5. Put-in the fish sauce, crushed peanut, peanut butter, and annatto powder. Stir.
  6. Pour-in the broth (water where you cook the shank). Bring to a boil.
  7. Simmer for 20 to 30 minutes while stirring once in a while. Add water as necessary.
  8. When the texture thickens, add the eggplant. Cook for 5 minutes. Put-in the string beans and banana heart. Cook for 3 minutes.
  9. 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).
  10. Transfer to a serving bowl. Serve with shrimp paste.
  11. Share and enjoy!


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