Arrange beef shank in a pressure cooker. Sprinkle 1 teaspoon salt. Pour 2 ½ cups water. Cover and pressure cook for 20 minutes. Set the tenderized beef shank aside. Save the beef stock for later.
Heat a cooking pot and pour-in some cooking oil. Add the garlic immediately. Slowly brown the garlic as the oil heats up.
Once the garlic starts to brown, add onion. Saute until soft.
Add rice. Saute for 30 seconds to a minute.
Pour-in beef stock. Stir. Add water. Let boil.
Add Knorr Beef Cube. Stir. Continue to cook while stirring every few minutes until the porridge thickens. Note: add more water if needed.
Add sweet corn. Cook for 12 minutes.
Season with patis and ground black pepper.
Arrange the tenderized beef shank in a bowl. Pour rice porridge (lugaw) and top with boiled eggs and sweet corn. Garnish with chopped scallions, crushed pork cracklings (chicharon), and roasted garlic. Serve with a dip of fish sauce and calamansi.
Share and enjoy!