A Spanish-inspired dish known for its slow cooking process until the meat is tender and almost fall-off the bone, making the soup so hearty and flavorful!
INGREDIENTS:
Set A:
1 kilogram beef shank, cut into large cubes
2 pieces chorizo de Bilbao or Pamplona, sliced into bite-sized pieces
1 piece large white onion, quartered
5 cups water
Set B:
2 pieces medium potatoes or sweet potatoes, halved
2-3 pieces saba bananas, cut diagonally in half
1 ear corn, cut into 4 pieces
1 teaspoon whole peppercorns
Fish sauce, to taste
Set C:
1 small can garbanzos
6 pieces sitaw (long beans), cut into 3-inch lengths
½ medium cabbage, halved, core intact
4 bunches native pechay
For the Eggplant Dip:
2 pieces grilled eggplants
2 cloves garlic, minced
1 piece small onion, minced
4 tablespoons vinegar
Salt and pepper, to taste
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