Ingredients

• 1kilo. pork shank (pata), cut into 2 inch thick pieces
• 1 1/2 cups crushed peanuts
• 1/2 cup peanut butter
• 2 medium 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 (atsuete)
• 3 tablespoons cooking oil
• 1/2 teaspoon ground black pepper
• 2 cups water or beef broth
• Salt to taste
• 1/4 cup shrimp paste (bagoong)

 Instruction

1. Pour 2 quarts of water in a cooking pot. Let boil.
2. Add about 3 teaspoons of salt, and the put in the pork shank. Simmer for 1 hour.
3. Remove the pork from the cooking pot. Set aside.
4. In a clean cooking pot, heat oil. Saute the garlic and onion.
5. Add the ground black pepper. Stir. Add the pork. Cook for 2 minutes.
6. Put-in the fish sauce, crushed peanut, peanut butter, and annato powder. Stir.
7. Pour-in the beef broth (or water). Bring to a boil.
8. Simmer for 20 to 30 minutes while stirring once in a while. Add water as necessary.
9. When the texture thickens, add the eggplant. Cook for 5 minutes.
10. Put-in the string beans. Cook for 3 minutes.
11. 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).
12. Transfer to a serving bowl. Serve with shrimp paste.