Ingredients

• 5 Pork hock (pigs feet), cleaned and nails removed (2 pieces per person)
  
• 4 cups water
• Nappa Cabbage, 6 leaves
• ½ cup lima beans (soaked overnight)
• Bay Leaf, 2 pieces
• 2 cloves garlic
• ¼ onion, sliced
• Salt & Pepper
  
• Bagoong monamon, 1 teaspoon (optional, to taste)
• Sinigang seasoning (to taste)
• Malungay (garnish)

Preparation

1. Soak lima beans overnight.
2. Add pigs feet to crockpot, and cover with water. Add garlic, salt, pepper, onion and bay leaf. Cook on high for 3 hours.
3. Meanwhile, peel the lime beans and drain from water. Add lima beans to the crockpot and cook for additional hour.
4. Once meat is cooked and tender and lima beans have been cooking for an hour, add baggong monomon (optional) and napa cabbage to the crockpot.
5. Lower heat and cook for an 30 minutes.
6. Garnish with malungay and serve over rice.

Serves 4.