Crispy Pata Kare kare

Clean knuckle and remove all the hair using a knife. Remove the toe. Slice gently the meat away from the bone until you reach the joint of the leg. Remove the lower bone by slitting the center of the toe. Slice the meat until the bone slides out easily. Tie the boneless pork knuckle with a food grade string.

In a large casserole, water, salt and black peppercorns. Stir until salt dissolves. Add the pork knuckles.Cover.

Bring to a boil.Cover and simmer for 1 hour or until the pork is tender.

Drain in a colander and store in the refrigerator for 12 hours or overnight. Score the pork before frying.

Heat the oil.Deep-fry pork for 8 minutes. Remove from heat and let it cool. Chill for 10 minutes.

Fry the pork knuckles again for 4 minutes until crispy. Remove from heat and drain in a colander.

Slice into serving pieces.Serve hot.

In a medium pan, fry eggplants until golden. Set aside.

In the same pan, heat oil and sauté garlic until light brown. Add the onions and cook until translucent.

Add the banana blossoms, long green beans and bok choy stems. Stir-fry for 30 seconds. Add water and bring to a boil. Simmer for 3 minutes or until tender.

Add Mama Sita’s Kare-kare Mix. Stir until the mix is dissolved.

Add the bok choy leaves and stir. Cook for another 2 minutes.

Add the fried eggplant. Top with fried sliced crispy pata and serve with shrimp paste.