Ingredients

Meats:

• 2 lbs beef shank, cut into chunks

• 1 lb pork belly, cubed

• ½ lb chorizo de Bilbao, sliced

• 1 cup ham hock (optional, for added depth)

Broth Base:

• 10 cups water

• 1 large onion, quartered

• 5 cloves garlic, crushed

• 2 bay leaves

• 1 tbsp whole black peppercorns

• Salt to taste

Vegetables & Flavor Additions:

• 2 saba bananas, halved

• 1 small cabbage, quartered

• 1 bunch bok choy

• 2 potatoes, halved

• 1 carrot, chunked

• 1 can chickpeas, drained

• 2 medium tomatoes, quartered

• 1 tbsp fish sauce (patis)

• 1 tsp brown sugar

For Finishing:

• ½ cup tomato sauce (optional for a deeper Spanish-style flavor)

• Fried plantains or baguette slices (for serving)

Instructions

Broth Extraction (Platinum Thermal Core Advantage)

1. In your Platinum 12 QT Stockpot, combine beef, pork, onion, garlic, bay leaves, and peppercorns.

2. Add 10 cups of water. Cover and cook on medium heat until it reaches a steady boil.

3. Once boiling, reduce to low and let simmer for 1 hour until meats are tender.

   • The Platinum’s even heat retention minimizes evaporation — you’ll get a richer broth.

Flavor Enrichment

4. Add chorizo and ham hock. Simmer another 15 minutes.

5. Stir in fish sauce, tomato, and tomato sauce. Adjust salt and sugar to taste.

 Vegetable Integration

6. Add potatoes, carrots, and bananas. Simmer 10 minutes.

7. Add cabbage, chickpeas, and bok choy last. Cover and steam in residual heat for 5–7 minutes.

   • This is where the Platinum 12 QT shines — the vapor seal keeps vegetables vibrant and tender.