Pork Pata Kare-Kare

Steps

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1. 1
   Boil the pork leg in 1 quart of water for about 10 minutes to remove impurities. Allow to cool, then rinse thoroughly under running water until clean. Set aside.
   ▶ ≈1:18
2. 2
   Heat the cooking oil in a wok. Stir-fry the minced garlic for about 30 seconds, then add the chopped onion and continue cooking until the onion softens and begins to caramelize slightly.
   ▶ ≈2:09
3. 3
   Add the pre-boiled pork leg and stir-fry for about 30 seconds. Pour in the remaining water and cover the wok.
   ▶ ≈2:37
4. 4
   Once the liquid comes to a boil, add the beef powder, annatto powder, and turmeric powder. Stir well, cover, and reduce heat to low. Simmer until the pork becomes very tender, adding water as needed to maintain the broth level.
   ▶ ≈3:24
5. 5
   Once the pork is fully tender, stir in the peanut butter, mixing well until completely incorporated into the sauce.
   ▶ ≈5:05
6. 6
   Season with Maggi Magic Sarap. Make a slurry by mixing 1 tablespoon cornstarch with 3 tablespoons water, then gradually stir it in until the sauce reaches your desired consistency.
   ▶ ≈5:33
7. 7
   Add the eggplant, banana blossoms, and string beans. Cook for 3 to 5 minutes until the vegetables are partially cooked.
   ▶ ≈6:40
8. 8
   Finally, add the baby bok choy and cook for 2 more minutes until all vegetables are tender.
   ▶ ≈7:45
9. 9
   Transfer to a serving plate and serve with bagoong alamang (shrimp paste) on the side.
   ▶ ≈8:29