Subscribe in a reader
© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
| Subscribe in a reader |
| |
Recipe from: jerryrard
Servings: 6 to 10
This dish reminds me of my days growing up in Cebu City - Philippines. Most Filipino-Chinese restaurants have patatim included in their chef's specials. This dish is fork-tender, fall-off-the-bone pork knuckles stewed on soy sauce, oyster sauce, and rice wine. Best eaten with rice or steamed bao buns.
3 or 4 pounds pork leg — the pork pata I got from our Asian market was already pre-cut
2 pieces star anise or anise extract
½ cup soy sauce
2 tablespoons hoisin sauce, optional
oyster sauce, optional
6 cups water
1 cup brown sugar
½ cup rice wine, optional
sake, optional
1 teaspoon peppercorn
1 teaspoon sesame oil
1 tablespoon cornstarch
5 pieces baby bok choy
8 pieces dried shiitake mushrooms
Bake pork pata in oven at 450° until the skin turns brown — This is what prevents the skin from breaking when it is stewing. While the pork pata is baking, soak the shitake mushrooms in hot water.
When done, place pata in a casserole, add 6 cups of water, soy sauce, hoysin sauce, brown sugar, pepper corns and bring to a boil. Add the star anise and sesame oil, and simmer for an hour, or until pork is tender that the meat almost falls off the bone.
Mix constarch in ¼ cup cold water, and add to the pot. continue to let it simmer until sauce thickens.
Blanch the bokchoy in boiling water seasoned with garlic salt. Do not overcook the veg to retain its bright green color.
To serve, take out the pata and place them in the middle of a serving dish surrounded by the strained blanched bokchoy. pour the sauce over the pata and vegetables.
Note:
You can add hard-boiled eggs to the stew towards the end of the simmering process for sumptuous "humba eggs".