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Perfectly Cooked Pork Pata with Hibe and Dried Mushrooms

3 months ago

Pork Pata with Hibe and Dried Mushrooms

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Makes 4-5 servings      

1/2 cup Brown sugar

2 Tbsps Cooking oil

1 head Garlic, chopped

1 Pork leg (pata), sliced

12 Dried black mushroom, soaked in hot water, stems removed

¼ cup Dried shrimp (hibe), soaked in hot water

1/2 cup Soy sauce

1/2 cup Oyster sauce

3 cups Pork broth

2 Bay leaves (laurel)

2 Star anise   

1 Cinnamon bark

½ cup Cornstarch slurry (2 Tbsps cornstarch + 1/2 cup water)

  1. In a large wok, heat brown sugar and cooking oil together over low heat.  Stir continuously until it melts and caramelizes.  Be careful not to let it burn. 
  2. As soon as it caramelizes, add the garlic and pork leg pieces.  Mix well until pork is coated with the caramel syrup.
  3. Add water to the pork and bring mixture to a boil.  Cover wok (or transfer to a pot) and simmer until tender, about an hour or more. Add more water, if necessary. When pork is tender, drain pork pieces and reserve the broth.
  4. Return pork to the pot and add the hibe and rehydrated mushrooms. Season with soy sauce, oyster sauce, bay leaves, star anise, and cinnamon bark.  Pour about two cups pork broth and bring up to a boil.
  5. Add cornstarch slurry. Simmer until the sauce is thickened and reduced. Taste and adjust seasoning according to taste. Transfer to serving plate then served with steamed rice.      
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