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Ingredients
2 1/2 lbs Pork or Beef hocks or Ox tail ,cut into 2" lengths
6 tbsp peanut butter
1 bundle sitaw or long beans (cut 3" length)
2 bundles bokchoy / pechay
2-6 cloves garlic, minced
1 medium onion, sliced
1 tsp achuete powder for coloring
1 medium eggplant (cut into 6 pieces)
1 tbsp fish sauce
bagoong or shrimp paste
Directions
1. Boil the pork hocks until soft. Set aside. Reserve the broth.
2. In a wok, saute garlic and onion.
3. Add pork hocks and fish sauce. Cook for few minutes.
4. Add 2 1/2 cups of the pork/beef broth, salt, achuete and peanut butter. Simmer for 5 mins.
5. Add the vegetables and cook until vegetables are tender. Stir occasionally.
6. Season with salt to taste.
7. Serve with bagoong or shrimp paste.