Inviting your friends to a party is not always...
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)|
|1 pc (medium)||Onion||(chopped)|
|1 pc||Chorizo de Bilbao||(sliced)|
|1 cup||Cooked White Kidney Beans|
|1 bunch||Pechay Tagalog|
|1 pouches (250 grams each)||Del Monte|
Original Style Tomato Sauce
Boil pata in 6 cups water with laurel until tender. Drain. If desired, remove bones and cut meat into chunks. Set aside. Reserve 2 cups meat stock.
Sauté garlic, onion, chorizo, kidney beans and pata in 2 tablespoons oil.
Add 2½ tablespoons patis, 1 tablespoon sugar, DEL MONTE Tomato Sauce and stock. Season with patis to taste. 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.