Pork hocks with lima beans

    1 hour 20 mins

    Simmering meat and beans to tenderness with tomato and tamarind powder creates a hearty, delicious flavor. It's a perfect dish for the busy homemaker.

    Rizal, Philippines
    2 people made this

    Serves: 5 

    • 90g dried large lima beans
    • 1kg pork hocks
    • 1 thumb sized ginger, sliced thin crosswise
    • 1 large tomato, diced
    • 1 medium onion, chopped
    • 2 green chillies
    • 1 tablespoon tamarind powder
    • 750 ml (3 cups) water
    • Salt to taste
    • 1 bunch fresh spinach

    Prep:15min  ›  Cook:20min  ›  Extra time:45min  ›  Ready in:1hr20min 

    1. Soak the lima beans in warm water for 1 hour. Drain and discard water.
    2. Parboil the pork hocks for 1 minute. Drain and rinse.
    3. Place the pork hocks and lima beans in a 6 litre pot. Add the ginger, tomato, onion, green chillies, tamarind powder, and water. Season with salt to taste.
    4. Bring to a boil, then simmer until the pork is tender and the lima beans are very soft and bursting out of their skins.
    5. Add the spinach and cook just until wilted. Serve hot with rice.

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