NANAY JOSIE’S POCHERONG KARNE

Prep Time – 10 minutes

Cooking time – 1 ½ hour

Yields – 6 to 8 servings

2 tablespoons canola or vegetable oil

1 medium yellow onion, peeled and coarsely chopped

3 cloves of garlic, minced

2 pounds beef shanks, pre boiled in 1 quart beef broth or salted water (1 hour)

1 large sweet potato/yam/kamote – peeled and cut into 8 pieces

1 large very ripe and soft plantain or 2 pieces ripe saging na saba – peeled and sliced into ½ inch thick.

¼ pound string beans, cut into 2 inches long

1 small can tomato sauce (8 oz)

1 small can pork and beans (8 oz)

1 tablespoon sugar

¼ cabbage, washed, drained and sliced thinly

1 bunch bokchoy or pechay tagalog, washed, drained and cut into large pieces

1 teaspoon fish sauce

Heat 2 tablespoon of canola or vegetable oil in a large kawali for about a minute.

Add onions and sweat for about 2 minutes.

Add garlic and continue to cook for another minute until both are soft and slightly brown in color.

Add beef, its broth and kamote and bring to boil for about 10 minutes.

Add plantains or saging na saba and the string beans and continue to boil for another 5 minutes until kamote and the plantains are soft. 

Add tomato sauce, pork and beans, sugar, cabbage, bokchoy and fish sauce.

Adjust the heat to medium and cook for another 3 minutes until vegetables are cooked. Turn off stove. Transfer into a large soup bowl. Serve hot.