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Pata in Hoisin Sauce



This Pata in Hoisin Sauce is so good. Give it a try but eat in moderation. 



Slow cooked to perfection. 





Ingredients

Pata, pork leg

1/4 cup soy sauce

2 tbsp. hoisin sauce

2 tbsp. oyster sauce

1 head garlic, crushed

2-3 pcs. dried chili

1 pc. star anise

1 tbsp. cornstarch (optional)

1 tsp. sugar

salt to taste





Cooking direction:

Ask the butcher to saw cut the pork leg into large serving pieces.

Wash thoroughly and remove all traces of blood.

In a saucepan put cut pork leg, pour water to cover, bring to a boil and simmer for a minute.

Now drain first boiled water and rinse off all scum.

Return cut pork leg in the saucepan pour fresh water to cover, add in garlic, soy sauce, star anise and dried chili.

Bring to a boil and simmer at low to medium heat for 1 hour, add more water as necessary.

Add sugar, hoisin sauce and oyster sauce simmer for another 25-30 minutes or until the meat is tender and the pork skin is soft like gelatin and the liquid is reduced to about half.

Thicken sauce with cornstarch diluted in 1/4 cup water.

Season with salt to taste if required.

Serve hot with a lot of rice.






6 comments:

  1. Daw namit haw, with hoisin sauce? That reminds me of adobo-paksiw with banana flower!

    ReplyDelete
  2. pirme man ko sina ga luto, pro like Lee's adobo-paksiw with banana flowers..di bala tawag sang cebuano 'humba'

    ReplyDelete
  3. Lee....Nat....kanamit sang mga recipe ni UT-Man... huo ako man magluto sina may banana flower ky amo na naandan ko kay Papa ko nga cooking. This recipe ni UT-Man manamit. Simple lang pero daw chinese cooking I guess tungod sa anise and hoisen sauce.

    ReplyDelete
  4. I am honored…
    I am happy that my recipes works with others, thank you Cecilla MQ more power!

    ReplyDelete
  5. Mr. UT-Man you should be. What you doing is really a dedication to a lot of pinoys outside Pinas. It makes our life easier.

    ReplyDelete
  6. UT MAN has a blog filled with delicious recipes!!! it will be another "cookbook" for me...

    ReplyDelete

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