The stew is flavored with ground roasted peanuts or peanut butter, onions, and garlic. It is colored with annatto.
Servings: 6 servings
- 1 kilo pork belly washed and cut in cubes approx. 2 inches
- ½ cup peanut butter
- 1½ tbsp annatto powder
- 2 tbsp cooking oil
- 3 cloves garlic crushed
- 1 medium onion sliced
- 1 cup string beans
- 1 aubergine/eggplant
- 4 cups water add more if needed
- 1 tbsp salt
In a pot, boil water with salt and add the cut pork bellies until half-way tender. Remove meat from water and set aside.
Save the stock where the meat was boiled and set aside.
Separately boil the string beans and aubergine until soft then remove from the water and set aside.
In the same pot where the vegetables were cooked, blanch the bok choy until it turns bright green and slightly tender, approx. 40 seconds.
In another cooking pot. Saute garlic and onion until translucent. Lower heat and add peanut butter stir for 5 seconds then add the annatto powder and stir until incorporated.
Add the pork belly cubes and mix until the meat absorbs the sauce. Pour in the stock and cover the pot. After 10 minutes check that the meat if fully cooked.
Add the vegetables and mix until coated with sauce. Serve with shrimp paste as condiment and rice. Bon Appetit!