Categories: Pork, Beef 
      Yield: 4 servings 
  
  2 1/2 lb Pork hocks or oxtail, 
           -cut into 2" lengths 
    1/2 lb Stewing beef (optional 
           -to make a meatier dish) 
  1 1/2 ts Salt 
      2 tb Cooking oil 
      2    Cloves garlic, minced 
      1 md Onion, sliced 
    1/2 c  Achute water (option 
      3 tb Peanut butter 
      2 tb Toasted powdered ric 
           -Mochiko (optional) 
    1/2 lb Green beans 
      1 md Eggplant, cut into 8 
  
  1.  Place hocks or oxtail pieces in a large pot.  Add enough water to 
  cover. Bring to boil, lower heat and simmer for 1-1/2 hours or until 
  tender. 
   
  2.  If using achute water, soak 1 tablespoon of achute seeds in water 30 
  minutes. Squeeze seeds between your thumb and finger tips until the water 
  turns red. Strain and set red water aside. OR Heat 2 tablespoons saute 
  achute seeds in oil until oil turns red, discard seeds. Use oil sauteing 
  rest of ingredients. 
   
  3.  Heat oil in a skillet and saute garlic and onions.  Add cooked mea 2 
  cups of the broth. (Save the rest of the broth for other uses.) Add and 
  achute water. Simmer for 15 minutes. 
   
  4.  Stir in peanut butter and toasted rice powder, bring back to simme 
  cook, stirring for 5 minutes. 
   
  5.  Add green beans and eggplant.  Cook 10 minutes or until vegetables 
  tender, stirring occasionally. Correct the seasonings. 
   
  6.  Serve with hot rice and bagoong, plain or sauteed. 
   
  Preparation time: 15 minutes Cooking Time: 2 hours Serves: 4-6 
   
  Recipes by Dennis Santiago, TWS bbs (1-310-676-0492), formatted by Man 
  Rothstein (1/24/94)