INGREDIENTS

1. 2 kg beef shank (kenchi), cut up
2. 10 cups Water
3. 2 pc onions, sliced
4. ¼ tsp UFC Whole Pepper
5. 4 tsp DATU PUTI Patis
6. 1/4 kg sweet corn, cut into chunks
7. 1 Tbsp DATU PUTI Patis
8. 2 cups cabbage
9. 1 1/2 cups sliced pechay
10. 1/4 cup sliced leeks

DIPPING SAUCE

1. 1/4 cup DATU PUTI Patis
2. 2 pieces calamansi, juiced
3. 1 Siling labuyo, sliced

PREPARATION

• 1. Combine meat, water, onions, UFC Whole Pepper, and Datu Puti Patis. Allow to boil then cover and simmer over low heat for 2 to 3 hours or until meat is tender (or cook using pressure cooker for about 30 minutes).
• 2. Add sweet corn and Datu Puti Patis. Cook for 10 minutes.  Add cabbage, pechay and leeks. Allow to simmer. Serve with dipping sauce.
• 3. Sauce: Combine ingredients. Serve on the side.