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Boiling pork hock with chorizo and kidney beans in tomato sauce produce a hearty stew that’s great for both simple and elegant occasions.
|1 kg||Pork Pata||(cleaned and cut into 5 - 6 slices)|
|2 tbsps||Cooking Oil|
|1/2 cup||Chorizo de Bilbao||(sliced)|
|1 cup||Cooked White Kidney Beans|
|2 1/2 tbsps||Patis|
|1 cup bunch||Pechay Tagalog|
|1 pouches (250 grams each)||Del Monte|
Original Style Tomato Sauce
Boil pata in water with laurel. Turn down to simmer and cook until tender. Drain. If desired, remove bones and cut meat into chunks. Set aside. Reserve 2 cups meat stock.
Saute garlic, onion, chorizo, kidney beans and pata in oil.
Add patis, sugar, DEL MONTE Original Style Tomato Sauce and stock. Cover and simmer for 15 minutes. Add pechay. Simmer until cooked.
Makes 6 servings
Lusog Notes: This stew is rich in vitamin B1, essential for healthy brain and nerve function.