Recipe Instructions:
Ingredients:
200 grams pork belly or pork shoulder, sliced into bite-sized pieces
1/2 eggplant, sliced
1/2 banana heart (puso ng saging), sliced (optional)
1/2 onion, chopped
2 cloves garlic, minced
1 tablespoon vegetable oil
2 tablespoons peanut butter
1 tablespoon annatto powder (achuete powder) dissolved in 1/4 cup water
500 ml water or pork broth
Salt and pepper to taste
Bagoong (shrimp paste), for serving (optional)
Cooked rice, for serving
Instructions:
Prepare Ingredients:
Slice pork belly or pork shoulder into bite-sized pieces.
Slice eggplant and banana heart (if using).
Chop onion and mince garlic.
Cook the Pork and Aromatics:
Heat vegetable oil in a large pot over medium heat.
Sauté onion and garlic until softened and aromatic.
Add Pork:
Add sliced pork belly or pork shoulder to the pot. Cook until browned on all sides.
Add Peanut Butter and Annatto Water:
Stir in peanut butter and cook for another 2 minutes until melted and well combined.
Pour in annatto water (achuete water) and pork broth (or water). Mix well.
Simmer the Stew:
Bring to a boil, then reduce heat to low. Cover and simmer for about 1 hour, or until the pork is tender. Stir occasionally and add more water if needed.
Add Vegetables:
Add sliced eggplant and banana heart (if using) to the pot. Cook for another 10-15 minutes until vegetables are tender.
Season and Serve:
Season with salt and pepper to taste.
Serve hot with cooked rice and bagoong (shrimp paste) on the side.
