It is a popular braised pork leg dish similar to paksiw na pata with out the vinegar.
Ingredients
Boiling the pork’s leg slowly and gently over low heat brings out the flavor of the meat, and keeps the meat very tender.
Ingredients
- 1 kilo pork's leg (pata)
- 1/4 cup soy sauce
- 3/4 cup pineapple juice
- 3/4 cup oyster sauce
- 5 cloves garlic; crushed
- 1 tablespoon rice wine
- 1 tablespoon pepper corns
- 1 red onion; chopped
- 3 bay leaves
- Lettuce (fried in 2 minutes)
- 1 cup broth of pata
- 5 tablespoons cornstarch
- Salt to taste
| Cooking Instructions: |
- In a stock pot with enough water, simmer the pork pata with all the ingredients until the meat is tender.
- Add hot water if necessary to replace the evaporated liquid.
- Drain and cut the meat from one side and separate the bones. Save 1 cup of broth.
- Place lettuce in a platter. Put the pata over the lettuce. Set aside.
- In a skillet, combine broth, cornstarch, and salt to taste. Bring to boil until sauce becomes thick.
- Pour the sauce on top of the pata. Serve hot!
Boiling the pork’s leg slowly and gently over low heat brings out the flavor of the meat, and keeps the meat very tender.