1 whole pork hock
1/2 cup vinegar
1/2 cup sugar
1 cup rice vinegar
1/2 cup soy sauce
2 tablespoon hoisin sauce
2 star anise
3 bay leaves
6 cloves of garlic, minced
thumb-sized ginger, sliced thin
1 carrot, sliced thin and blanced
6 pieces shitake mushroom, soaked
1 tbsp. sesame seed oil
Boil pata for an hour. Allow to cool. Remove meat from the bone. Discard bone.
Fry pata in cooking oil till golden brown. Allow to cool.
Start making the braising sauce.
Pour the vinegar in a large pot enough to hold the pork hock. Add the sugar. Boil until the sugar melts.
Lower the heat and simmer until the mixture starts to turn syrupy.
Add the soy sauce and rice vinegar.
Lower the pork into the sauce.
Add bay leaves, star anise, mushroom, garlic and ginger.
Simmer for 2 to 2-1/2 hours, turning the pork hock over every 30 minutes.
Check the liquid after an hour. Add more salt and water if necessary.
When the pork is done, transfer to a serving bowl.
Arrange the blanched carrots around it.
Strain sauce and pour over pork.
Heat sesame seed oil until smoking and drizzle over the pork.