My HOME and KITCHEN

           Courtesy of Google

This dish is my son Dan’s  favorite.. He would ask me to cook it so he can eat it with Bagoong Alamang. I think, I cook it at least once in 2 months. It’s not that it requires too much work, but, I tend to become sick of it after 2  times of eating it. I think it’s the Peanut butter sauce or I don’t know.

I never got the chance to take a picture, since I can’t find my digital camera’s battery. It’s here somewhere, I just have to look for it, maybe under our couch or something.

Ingredients:

2 lbs. Pig’s feet (tripe or oxtail can be used too)

1/2 cup peanut butter

salt

pepper

1/2 medium sized onion (sliced)

3 cloves of garlic (minced)

2 tbsp. cooking oil

fish sauce (patis)

Pechay

sitaw (green beans can be used)

egg plant

PUso ng Saging (if available)

MSG (optional)

Direction  

1. Boil the Pig’s feet to desired tenderness. Save the stock.

2. In a large pot, sautee the garlic and onion on 2 tbsp cooking oil.

3.  Add the boiled pig’s feet,  fish sauce and pour at least 2 cups of stock.

4.   Add ground pepper and  the peanut butter as well.

5. Let boil for at least 5-7 minutes, add more stock and add the veggies.

6.  When veggies are half cooked, add MSG (optional)

7. Move the dish into a cold large pot and leave uncovered.

8. Serve with Bagoong Alamang on the side.

Yum! Enjoy

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