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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)|
|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.
Makes 6 servings
Lusog Notes: This stew is rich in vitamin B1, essential for healthy brain and nerve function.