INGREDIENTS:

• 1.2-1.5 kilo pork legs (pata front)
• 1 tbsp. sesame oil
• 2 pcs. star anise
• ½ cup soy sauce
• 2 tbsp. hoisin sauce
• 2 tbsp. oyster sauce
• 6 cups water
• 1 cup brown sugar
• ½ cup rice wine
• 1 tsp. black peppercorn
• 1 tsp. sesame oil
• 2 tbsp cornstarch + 2 tbsp cold water (cornstarch slurry)
• 5 pcs. baby bok choy, blanched
• 10 shiitake mushroom

INSTRUCTIONS:

1. Place the pata in a casserole with 6 cups of water, soy sauce, hoisin sauce, brown sugar, peppercorns and bring to a boil.
2. Add the star anise and sesame oil, simmer for an 1 and a half hour, or just until pork is tender.
3. Remove the pork, slice in serving sizes and set aside, then add cornstarch slurry to the pot. Let it simmer until sauce is glossy and thickened.
4. Blanch the bok choy in boiling water seasoned with salt.
5. To serve, place the pork in the middle of a serving dish then serve with blanched bok choy and lastly pour the sauce over the pork and vegetables.
6. Garnish with spring onions and serve with rice or steamed buns.

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