boil meat and add some salt, clear stock of impurities, then simmer until tender.

while waiting for the meat to soften, blanch/cook the vegetables in a separate pot. arrange in a separate dish and set aside.

separate the meat and stock.

saute onions and garlic with the achuete oil. once fragrant, add the boiled meat to brown them. season with salt and pepper. add 5-6 cups of the stock.

add the ground peanuts and stir. add half of the ground toasted rice and then a bit at a time to achieve the desired thickness. you may add more stock to lighten the sauce. simmer for 15 mins. adjust seasoning.

plate together with the vegetables or separately. serve with the shrimp paste (bagoong alamang).