KUNG HEI FAT CHOI... Celebrating Prosperity

Here is a recipe that "Nanay" use to make whenever there is a special Chinese Occasion. At one point it became part of our regular house menu. But this "fiesta" dish is one of the well-loved recipes friends and relatives look forward to see in our table.

Here is my take on Nanay's classic PATA TIM.

INGREDIENTS 

1.5 - 2 kg Whole Pork Pata (Front)
Oil for frying
½ cup Soy Sauce (Silver Swan)
2 tablespoon Vinegar
2 tablespoon sugar
1 whole Garlic, peeled and crushed
2 large Onions Sliced
1 cup Leeks, sliced
1 cup Spring Onion, Sliced
3-pcs Star Anise Flower (Sanque)
¼ cup Sesame Oil
2 tablespoon Whole Black Pepper
2-pcs Dried Laurel Leaf
1-pc Knorr Beef Cube
1 cup Sliced Shitake Mushrooms (Purchase dried. Soak in water for 2 hours before slicing)
¼ cup Cornstarch dissolved in 4 tablespoons of cold water.
¼ cup Brown Sugar
4-5 bunches Bok Choi, blanched over boiling water till wilted.


PROCEDURE

1. In a pan, fry Pork Pata over high heat until brown. Make sure to regulate fire to prevent oil from burning. 
2. Transfer meats in a deep casserole. Add in the rest of the ingredients EXCEPT cornstarch, sugar and Bok Choi. 
3. Add water just enough to cover the meats. Place over high heat and bring to a boil. 
4. Allow 1 minute boiling and reduce heat to a simmer. 
5. Continue cooking till the meats are melting tender. 
6. Carefully remove Pork Leg from casserole and place over a bed of blanched Bok Choi. Note that at this point the pork meat is very tender, you would need to carefully handle it in order for the flesh not to separate from the bones. 
7. On a separate casserole, strain the boiling liquid and simmer over low heat. 
8. Add in sugar and continue for another 5 minutes. Note that you can adjust the sweetness depending on your desired taste. 
9. Add in Cornstarch mixture and continue simmering until thick. 
10. Pour sauce over Pork Pata and served immediately.

Yield: 12 - 15