J. White Harris
Featured Pinch Tips Video
- 2 to 3 lb
- fresh oxtail cut-up or 4 pieces pork hocks
- garlic cloves, crushed
- 3 Tbsp
- vegetable oil
- 3 Tbsp
- onion, chopped
- 1-1/2 tsp
- bagoong (fish sauce) or salt to taste
- 1 small
- eggplant, cut into serving pieces
- 1/2 lb
- fresh green beans
- 1/3 c
- peanut butter
1Boil the meat in 5 cups water and 2 teaspoons salt until tender (1 hour).
2In a large skillet saute garlic and onion in hot oil until brown. Spoon out the meat from the liquid and add to the garlic onion mixture. Saute.
3Add bagoong and saute for another 3 minutes. Add meat/onion/bagoong mixture back to stewing water. Simmer 10 minutes.
4Add eggplant and green beans and cook til tender. Reduce heat and stir in peanut butter. Mix well and simmer 5 minutes. Serve with white rice and extra bagoong.