Try this dish with your choice of vegetables to mix, but I preferred young jackfruit because of its taste when mixed with pork meat. You can substitute the pork with beef if you like. My secret in cooking this dish was cooking the pork for too long as it released its fats unto the dish. You can put fresh chili for its spiciness.
• 1 pata (front leg) chopped into 6 pieces (feet or hocks not included) or use pork ribs.
• 3 cups dried red beans (soak for at least 1 hour)
• 1 whole young jackfruit, peeled and cut into bite-sized
• 3 cloves garlic, crushed
• Cooking oil
• Salt and Ground pepper to taste
• Dried bay leaves
1) Boil pork leg pieces with a little salt, pepper, bay leaves for 30 minutes or you can use pressure cooker to save time, but be sure to preserve the soup.
2) Transfer to a large pot and check for the level of water to be added while briskly boiling the meat for another 5 minutes.
3) Add the red beans and simmered until tender.
4) Add the jackfruit and simmered until tender. But be careful not to overcook the jackfruit.
5) Serve hot with white rice and it serves 5 persons.
Tip: You can add water if you find that the mixture is too thick. And season only towards the end of the cooking process as you might find that it is not necessary to add salt and pepper.