Note: The recipe below is the first recipe I made from a previous Pocherong Baka post i have had years ago. This video is the actual video of my recent live cooking. I didn’t write the recipe down although you can follow the cooking procedure and the measurement of the ingredients I used – I thought it’s better to provide a complete recipe with this post –
Prep time: 10 minutes
Cooking time: 60 minutes
Serves: 6 servings with steamed rice
4 pounds beef shanks without bones (net weight)
salt and pepper
8 cups beef broth
1 large onion peeled and diced large
5 cloves garlic, minced
2 large sweet potatoes, peeled and cut into large size pieces
6 large saging na saba, peeled and sliced into large pieces
1 pound string or green beans, ends or tips removed
1 small can tomato sauce
1 large can pork and beans (14.5 oz)
2 tbsp sugar
1 medium size cabbage, sliced into 8 wedges
1 pound bokchoy or pechay, washed, drained and base removed
fish sauce to taste
Boil your beef shanks with water or beef broth with salt and pepper until fork tender. I use pressure cooker to speed it up about 30 minutes.
Set aside and reserve the broth.
Meanwhile, saute your onions and garlic.
Add beef and broth and kamote and continue to boil for about 10 minutes until kamote is 90 percent soft. Remove camote and set aside.
Add Saging na saba and string or green beans and continue to boil for another 5 minutes.
Add tomato sauce. Remove both saba and string or green beans after it is cooked and set aside.
Add PORK AND BEANS.
Pork and beans makes the dish sweet.
Add sugar then add cabbage, pechay, and season with patis.
Adjust heat to medium, cover and cook for another 3 minutes until all veggies are soft.
To serve, place vegetables around a big platter. Place cooked beef on the center. Serve the sauce or sarsa on the side.