Pata kare-kare

Pour one and a half liters of water over the meat, add ginger and vinegar, and boil for about forty-five minutes. Add salt at the end.

Fry a whole head of garlic in vegetable oil. Then sauté finely chopped onion until golden brown. Mix with curry sauce, tomato sauce, and star anise. Add the shank and cook for twenty minutes on low heat. Add crushed peanuts and pak choi, then remove from heat after a couple of minutes.

Serve with flatbreads, fried garlic - optionally with cilantro and red onion.