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.

Ingredients

6 serv.

pork legs↗3 -4 lbs
(the pork pata i got from our asian market was already pre-cut)
star anise2 pieces
(or anise extract)
soy sauce↗1⁄2 cup
hoisin sauce2 tablespoons
(optional)
oyster sauce↗
(optional)
water↗6 cups
brown sugar↗1 cup
rice wine↗1⁄2 cup
(optional)
sake↗
(optional)
peppercorn↗1 teaspoon
sesame oil↗1 teaspoon
cornstarch↗1 tablespoon
baby bok choy↗5 pieces
dried shiitake mushrooms↗8 pieces

Step-by-step instructions

1
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.
2
when done, place pata in a casserole. add the 6 cups of water, soy sauce, hoysin sauce, brown sugar, pepper corns and bring to a boil.
3
add the star anise (or anise extract) and sesame oil. simmer for an hour, or until pork is tender that the meat almost falls off the bone.
4
mix constarch in 1/4 cup cold water, and add to the pot. continue to let it simmer until sauce thickens.
5
blanch the bokchoy in boiling water seasoned with garlic salt. do not overcook the veg to retain its bright green color.
6
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.
7
enjoy.
8
** optional - you can add hard-boiled eggs to the stew towards the end of the simmering process for sumptuous "humba eggs".

Source: food.com

Original recipe ↗

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