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Kare-Kareng Pata Ng Baboy

1 piece pata or pig's feet, cut into serving pieces and pre-boiled
2 pieces large eggplant. cut into diagonal pieces
1 piece small banana heart, sliced into quarters
5 pieces string beans
10 pieces pechay leaves
2 tablespoon annatto oil
1 piece small onion, chopped
1/2 cup rice flour, toasted
1/2 cup peanuts, toasted and ground
1 teaspoon garlic, crushed

Boil pata until tender. Save stock.

In a casserole, saute garlic and onions using annatto oil for 2 to three minutes. Add stock and bring to a boil. Add banana heart and cook for 5 minutes. Then follow with beans, eggplant and pechay. Cook for another 5 minutes. Remove vegetables and set aside.

Add rice flour and peanuts to the remaining sauce in the casserole along with pata. Bring to a boil, and stir continuously until the sauce thickens.

Pour pata mixture into a clay pot. Then arrange vegetables on top and serve.

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