- Boil the pork hocks until soft and tender. Set aside. Reserve the broth.
- Saute garlic and onion in a wok.
- Add pork hocks and fish sauce. Cook for few minutes.
- Add 2 1/2 cups of the pork/beef broth, salt, achuete and peanut butter. Simmer for 5-10 mins.
- Add the vegetables and cook until vegetables are tender. Stir occasionally.
- SAlt and pepper to taste.
- Serve with bagoong or shrimp paste.