INGREDIENTS
- 1 Pata (pork leg about 1-1/2 kilo)
- 4 cloves garlic
- 1/2 tbsp whole black peppers
- 3 star anise
- 3-4 tbsp brown sugar
- 1 laurel leaf
- 3 tbsp soy sauce
- 6 black mushrooms
- 5 pcs. Taiwan Pechay
- 2 tbsp cornstarch
- 1 tspn. salt
INSTRUCTIONS
- Place the pork leg in a pot and add some water to cover the pork. Add the garlic, laurel leaf, salt, soy sauce and star anise and boil for an hour with the skin facing down.
- After an hour, turn the leg over and add the brown sugar on the skin. Continue boiling (medium heat) for another hour and a half or until the pork is tender. Then set the pork aside and boil the mushrooms and the pechay until tender and set aside.
- With the liquid in the pot, add a half cup of water diluted with cornstarch and continue boiling until the sauce thickens. Arrange the veggies on a semi deep platter and place the pork leg on top. Pour the sauce and serve.
Credits to: kusinanimaster.com
