-2-1/2 lbs pork hocks or oxtail (cut into 2-inch lengths)
-1/2 lb stewing beef (optional to make a meatier dish)
-1-1/2 tsp salt
-2 tbsp cooking oil
-2 cloves garlic (minced)
-1 medium onion (sliced)
-1/2 cup achute water (optional)
-3 tbsp peanut butter
-2 tbsp toasted powdered rice-mochiko (optional)
-1/2 lb green beans
-1 medium eggplant (cut into 8)

Place hocks or oxtail pieces in a large pot. Add enough water to cover. Bring to boil, lower heat and simmer for 1-1/2 hours or until tender. If using achute water, soak 1 tbsp of achute seeds in water for 30 minutes. Squeeze seeds between your thumb and finger tips until the water turns red. Strain and set red water aside. Or heat 2 tablespoons saute achute seeds in oil until oil turns red, discard seeds. Use oil and saute rest of ingredients. Heat oil in a skillet and saute garlic and onions. Add cooked meat and 2 cups of the broth. (save the rest of the broth for other uses). Add and achute water. Simmer for 15 minutes. Stir in peanut butter and toasted rice powder, bring back to simmer, stirring for 5 minutes. Add green beans and eggplant. Cook 10 minutes or until vegetables are tender, stirring occasionally. Correct the seasonings. Serve with hot rice and bagoong, plain or sauteed. Serves four.

—Recipe of the day courtesy of Lolo Kitong Recipe Collection