Pork hock stew with chorizo.
Servings: 4 people
- 2 ½ lbs pork pata boiled for 15 minutes
- 1 piece Chorizo de Bilbao
- 2 pieces saba banana sliced
- 2 pieces potato quartered
- ½ piece cabbage quartered
- 10 pieces long green beans
- 1 ¼ cups garbanzos
- 1 piece onion chopped
- 1 piece tomato diced
- 5 cloves garlic chopped
- 8 ounces tomato sauce
- 4 cups water
- Patis and ground black pepper
- 3 tablespoons cooking oil
Heat oil in a wok. Sauté onion for 30 seconds. Add garlic. Sauté for 20 seconds, and then add tomato. Sauté until the onion softens.
Add chorizo. Cook for 2 minutes.
Add pata (pork leg), fish sauce, tomato sauce, and water. Let boil. Cook for 1 to 1 ½ hours between low to medium heat. Note: add water as needed.
Add banana, potato, and garbanzos. Cook for 5 to 8 minutes.
Season with salt and ground black pepper.
Put the cabbage and long green beans into the wok. Cover and cook for 3 to 5 minutes.
Add bok choy. Cook for 3 minutes.
Transfer to a serving bowl. Serve with warm rice.
Share and enjoy!
Calories: 1035kcal | Carbohydrates: 46g | Protein: 73g | Fat: 63g | Saturated Fat: 20g | Trans Fat: 1g | Cholesterol: 238mg | Sodium: 897mg | Potassium: 1988mg | Fiber: 15g | Sugar: 19g | Vitamin A: 2353IU | Vitamin C: 84mg | Calcium: 237mg | Iron: 9mg