Preparation: 

Preparation time: 30 min

Cooking time: 90 min

Serving: 2

Ingredients:

• 1 kg pork pata, or whole pork leg
• 4 cloves of garlic, minced
• 1 pc medium shallot, minced
• 1645 ml water (1200 ml to make stock, 475 ml for cooking later)
• 200 g banana heart
• 150 g eggplant
• 100 g string beans, cut into 5 cm long pieces
• 100 g pechay or bok choy, remove the bottom stem
• salt, to taste
• pepper, to taste

  For the peanut paste:

• 15 g raw peanuts
• 60 ml canola oil

   For the rice powder:

• 50 g glutionous rice, uncooked

   For the annatto oil:

• 2 tbsp annatto seeds
• 3 tbsp canola oil

  Optional: For the bagoong, or sauteed shrimp paste:

• 250 g raw shrimp paste/raw bagoong
• 100 g pork fat or pork belly (cubed approx 2 cm by 2 cm)
• 50 g tomatoes, diced
• 50 g shallot, minced
• 3 tbsp canola oil
• 2 tbsp garlic, minced
• 1 tbsp sugar
• 1 tsp pepper
• steamed rice, to serve

Instructions:

• Heat a small pan on low to medium heat.
• Pour in the raw peanuts and roast for 5 minutes on low heat or they turn golden brown.
• Into the pan, pour 60 ml of canola oil and fry the peanuts for a maximum of 2 minutes. Once the 2 minutes are up
• Set aside to cool and prepare for blending. Do not drain the peanuts as they will be blended with the oil.
• Using a blender, pour in the peanuts including the oil and blend into a fine paste. Put in a bowl and set aside.

• Heat a small pan on low to medium heat.
• Pour in the raw glutinous rice and roast the grains for about 10 minutes or until golden brown.
• Set aside to cool.
• Using a blender, pour in the roasted glutinous rice and blend into a fine powder. Put in a bowl and set aside

• Heat 3 tbsp of canola oil in a pan on low heat.
• To the pan, pour in the annatto seeds and fry for 2 minutes or until the oil turns into a deep red color.
• Do not cook the annatto seeds longer than 3 minutes as they may pop and turn bitter.
• Using a strainer, drain the oil into a bowl or heat-proof container and set aside. Discard the seeds.

• Using a clean razor/shaver, shave the hair from the skin of the pork pata.
• Wash the pork pata in running water to remove the hair.
• Slice the pork pata into 7 cm by 7 cm pieces.
• In a deep pot, place the cleaned pork.
• Into the pot, pour in 1.2 liters of water or until the pork is totally submerged.
• Cover the pot with the lid, and boil for 10 minutes.
• Once it boils, remove the lid. Using a spoon or shallow strainer, scoop out the foam or impurities that are floating on the surface.
• Replace the pot lid and continue boiling for about 45 minutes, or until the pork is tender.
• Check the pork by using a fork to pierce the meat. Once your fork penetrates without resistance, the pork pata is ready.
• Remove the pot from heat. Set aside the pork meat to drain and cool separately from the broth.
• Strain 475ml of the pork broth in a bowl or heat-proof container and set aside for cooking later.

• Wash the banana heart to remove any soil or dirt.
• Remove the outer layer of petals until you reach the white and soft part of the banana heart.
• Discard the outer layer of petals and set aside the heart for later.

• In a pot, heat 2 tbsp of annatto oil in a deep pan on low to medium heat.
• Sauté the minced garlic for 1 minute or until aromatic or golden brown.
• Once the garlic turns aromatic, add the minced shallots to the pan.
• When shallots turn transparent, add in pork hocks and continue sautéing for about 3 minutes.
• Pour in all of the prepared peanut paste and mix well with pork.
• To the pan, add in the glutinous rice powder and mix well to combine.
• Pour in 475 ml pork broth (from boiling the pork) and 475 ml water, mix well, and simmer for about 15 minutes or until the sauce thickens.

• Slice the banana heart into 3 cm thick discs.
• Slice the eggplant into 3cm thick discs.
• To the pan, add the sliced banana heart, eggplant, and sting beans.
• Cover the pot with the lid and cook for another 8 minutes or until the vegetables have softened.
• Finally, add in the pechay or bok choy, cover with the lid, and turn off the stove.
• Taste your dish and adjust with salt and pepper according to taste.

• Heat a small pan on low to medium heat.
• Pour in 1 tbsp canola oil.
• Once the canola gets hot, add in 100 g of cubed pork fat or pork belly and fry for 15 minutes or until golden brown. Set aside.
• On the same pre-heated pan in low heat, pour in 2 tbsp canola oil.
• Sauté minced garlic for 1 minute or until aromatic.
• Add in the minced shallots and sauté for another minute or until the shallots turn transparent.
• Pour in diced tomatoes and continue sautéing for another minute or until tomatoes are soft.
• Add in the fried pork fat or pork belly and cook for 2 minutes.
• Add in the raw shrimp paste and cook for 10 minutes, stirring in low to medium heat.
• Mix in the sugar and pepper.
• Once well combined, remove from heat to cool and set aside.