In a stock pot, boil pork leg in water for an hour or until cooked. Strain and keep the stock. In a big pan, sauté garlic, onion, and pork leg. Cook for 2-3 minutes then pour in 4-6 cups stock and simmer for an additional 3-5 minutes.

Add kare-kare mix, 1 cup stock, banana bud and simmer for 15 minutes. Salt to taste. Add all other vegetables, cook another 3-5 minutes or until the vegetables are just cooked.

Serve hot with ginisang bagoong alamang (sauteed shrimp paste).