Have some -PATATIM

I recently had lunch with the entire family to celebrate my father's birthday. The restaurant we chose, was a personal favorite, because of its' good food and ambiance. One favorite dish is the PATATIM or Stewed Pork Leg, which was the star of "Papa's Birthday Feast". This very simple dish, cooked into perfection using different kinds of sauce, is what would make one go back for seconds and thirds...and order extra rice too. We even cook this at home. This is what home cook meal is about and I want to share the recipe for this, so you too can try it at home.

PATA TIM INGREDIENTS:

1 whole Pork (front or hind-your choice) tip: get the one's with bigger upper meaty part
1 pc. Star anise (sangke)
4 tbsp. Hoysin sauce (optional)
½ cup Dark Soy sauce
1 cup Brown sugar
2 cups Root beer (optional)
1 tsp Sesame oil
2 tsp Corn starch dissolved in ½ cup of water
1 pc Medium size Chinese cabbage
6 to 8 pcs Shitake medium mushrooms (optional) soaked on hot water
for 30 minutes then drained
1 pc. large carrot
baby corn

PATA TIM PROCEDURE:

1. Boil the pork pata for about 45 mins in salted water. Drain and let cool.
2. Deep fry in vegetable oil until golden brown. Let it cool
3. Place the fried pata in a casserole. Add about six (6) cups of water
4. Add the star anise, hoisin sauce, soy sauce and brown sugar.
5. Place in high fire until it boils then reduce the fire to low and simmer for about 45 minutes, or until the pork leg is very tender (almost falling off the bone). Remember to add the carrots,baby corn and shitake mushrooms after 30 minutes of simmering.
6. Check the level of the water in your casserole. The sauce should be 1/4 of the casserole when done. Add the cornstarch and water mixture. Simmer until the sauce thickens.
7. Add the Chinese cabbage and simmer until it is tender. Add the sesame oil.
8. In a serving dish, place the pork leg in the center. Place the vegetables on the side.Pour enough sauce on the pata. Serve hot.