Ingredients

• 1 whole pork pata
• 1 pc. puso ng saging
• 2 bunches pechay
• 12 pcs. sitaw
• 2 pcs. eggplant
• 1 pack of Kare-kare powder mix
• 5 cloves garlic
• 2 pcs onions
• 1 tbsp. fish sauce
• 2 liters of water
• 1 tsp. pepper
• 1 tbsp. salt
• 1 tsp. seasoning granules
• bagoong alamang cooked

Procedures:

1. Boil 2 liters of water in a cooking pot. Add pata. Seasoned with onion, garlic and 1 tsp. pepper, 1 tbsp. salt, 1 tsp. seasoning granules.
2. Cover and continue to boil in medium heat until soft.
3. Boil or steam the vegetable.
4. Check the port pata if is already soft then remove.
5. Saute garlic and onion once the oil is hot.
6. Add 5 cups of pork soup to make a sauce.
7. Add the kare -kare powder mix and stir until creamy.
8. Seasoned with pepper and 1 tbsp. fish sauce then stir.
9. Add the cook pork and vegetable and stir for a minute.
10. Serve hot with alamang.

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