Pata Ken Pusi

Ingredients for Pata Ken Pusi

• 1 1/2 kg pork hock (pata), cut into serving portions
• 1 cup dried black-eyed peas (pusi), soaked overnight
• 1 large ampalaya, sliced
• 1 medium onion, chopped
• 1 whole garlic, minced
• 1 thumb-sized ginger, sliced
• 2 tbsp fish sauce (patis)
• 2 tbsp soy sauce
• 1 bunch spinach or bitter gourd shoots, trimmed
• Salt
• Freshly ground black pepper
• Water, as needed
• Oil, for sautéing

How to cook Pata Ken Pusi

1. 1.Drain the overnight-soaked pusi. Soak ampalaya in salted water for 15 minutes, then rinse and drain.
2. 2.Heat oil in a large pot; sauté garlic, onion, and ginger until fragrant. Sear pork hock until lightly browned.
3. 3.Add fish sauce, soy sauce, and enough water to cover pork. Bring to a boil, cover, and simmer 1 1/2 hours until tender.
4. 4.Add pusi and simmer 45 minutes, until beans are soft and broth thickens.
5. 5.Add ampalaya for 5 minutes, then spinach or shoots just until wilted. Season with salt and pepper; serve with rice.