Pastele Stew

Ingrediments
6 cups chopped pork - bite size pieces
2 tbl spoons chopped garlic
4 bay leaves
1/2 round onion diced
1 30oz can bamboo shoots - slice to 1/8" thin slices no longer than bite size
small bunch cilantro (Chinese parsley) chopped about 1 cup when pau
1/2 cup of chopped green onions
2 small cans tomato sauce
1/2 cup of water (more if you think it's too thick for you
1 can olives - drain the water in the can added after everything else is prepared
1 tsp red chili pepper flakes
Achiote oil
As an alternative try using mushroom spear tips.

What to do?
Cook the pork first. Pork butt & belly pork cut cross-grain bite size then brown, then simmer with crush then cut small diced garlic & bay leaf and
Add 2 can (or 30oz)bamboo shoots stir it around a couple of minutes.
Add 1 can (or 6oz) Olives
Add the diced onions, cilantro, 1/2 bunch green onions, Chinese parsley diced small cut, stir for a couple of minutes.
Add 2 8oz can (or 1-16oz) tomato sauce tomato sauce and water.
Achiote oil is made using:
•1 cup olive oil
•2 1/2 tablespoons achiote (annatto) seeds
Then
1. Heat the oil and seeds in a small saucepan over medium heat just until the seeds begin a steady bubble (about 10 minutes).
2. Remove the saucepan from the heat and let stand for a minute.
3. Strain the oil.
Note: do not overcook or you will ruin the oil which is a majority of the flavor
Add the achiote oil using a strainer to strain out the seeds.
Add red chili pepper flakes and salt according to your taste.
Simmer for about 45 minutes. Then add the olives & mushroom spear tips after about 20 minutes of cooking.

Then . . . all pau.