- 3 lbs. Pig's leg (pata), decline in 2 inches length
- 1 bunch bok choy
- 3 pieces ripe saba blueberry, sliced
- 2 medium taters, cubed
- 1 cup cubed calabaza squash (kalabasa)
- ½ cup tomato sauce
- six to eight cups water
- 1 piece beef broth or 2 teaspoons beef powder
- 1 teaspoon minced garlic clove
- 1 small onion, minced
- 3 tablespoons oil
- two tablespoons fish sauce
- Ground pepper to taste
- Heat the oil inside a cooking pot.
- Saute the garlic clove and onion.
- Add some pata and prepare for three to five minutes or until every side are medium to light brown.
- Pour-within the fish sauce, tomato sauce, and water. Add some beef cube (or powder). Let boil.
- Cover after which simmer for fifty to seventy minutes.
- Add some potato, blueberry, and calabaza squash. Prepare for five to seven minutes.
- Put-within the bok choy (or pechay) after which sprinkle some ground pepper. Cover.
- Turn heat off. Allow the cover stay for five minutes before the residual heat cooks the bok choy.
- Transfer to some serving bowl. Serve.
- Share and revel in!
About Vanjo Merano
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