PATA TIM

• 1 1/2 kilos pork pata
• 2 tablespoons soy sauce
• oil for deep frying
• 2 minced garlic cloves
• 50 grams dried squid, soaked in water then sliced
• 2 tablespoons oyster sauce
• 1 tablespoon gin or cooking wine
• (optional)
• 1 tablespoon patis
• 2 tablespoons cornstarch
• 1 cup water
• dash sesame oil
• 1 tablespoon soy sauce
• pechay Baguio leaves, sliced

How to Cook:

1. Put pata with enough water in a pot.
2. Cook until tender.
3. Drain stock then rub pata with soy sauce.
4. Set aside.
5. Heat oil in a wok and deep fry meat until brown.
6. Remove oil and drop into a pot of boiling water for 3 minutes.
7. Drain again then remove the bones.
8. Place in a heat proof dish and set aside.
9. Saute garlic and squid in heated oil until brown then add to meat.
10. Combine the remaining ingredients in a small bowl then pour over the meat.
11. Steam for 1 hour.
12. Heat some oil in a skiller and quickly fry the pechay leaves.
13. Drain and arrange in a platter.
14. Pour steamed pata at the center.