Top Review by cooking mamma
I always thought this was hard to make but this recipe dispells the myth!! Super easy, super yummy- this won't dissapoint. I do, however, not use the powdered rice and it still comes out great! I also discovered that using different p-nut butter makes the sauce thicker or thinner.
- 1133.98 g pork hocks or 1133.98 g oxtails, cut into 2" lengths
- 226.79 g stewing beef, to make a meatier dish (optional)
- 7.39 ml salt
- 29.58 ml cooking oil
- 2 clove garlic, minced
- 1 medium onion, sliced
- 118.29 ml achute water (optional)
- 44.37 ml peanut butter
- 29.58 ml toasted powdered rice (optional) or 29.58 ml toasted mochiko sweet rice flour (optional)
- 226.79 g green beans
- 1 medium eggplant, cut into 8 pieces
Directions See How It's Made
- Place hocks or oxtail pieces in a large pot.
- Add enough water to cover.
- Bring to boil, lower heat and simmer for 1-1/2 hours or until tender.
- If using achute water, soak 1 tablespoon of achute seeds in water for 30 minutes.
- Squeeze seeds between your thumb and finger tips until the water turns red.
- Strain and set red water aside.
- OR Heat 2 tablespoons oil, saute achute seeds in oil until oil turns red, discard seeds.
- Use oil for sauteing rest of ingredients.
- Heat oil in a skillet and saute garlic and onions.
- Add cooked meat and 2 cups of the broth.
- (Save the rest of the broth for other uses.) Add salt and achute water.
- Simmer for 15 minutes.
- Stir in peanut butter and toasted rice powder, bring back to simmer cook, stirring for 5 minutes.
- Add green beans and eggplant.
- Cook 10 minutes or until vegetables are tender, stirring occasionally.
- Correct the seasonings.
- Serve with hot rice and bagoong, plain or sauteed.