Makes 4 servings
Preparation and cooking time: 45 minutes
1 piece pork leg or pata
1 cup soy sauce, divided
2 teaspoons peppercorn
Cooking oil for frying
1 whole garlic, chopped
6 cups pork broth
2 cups rootbeer
2 pieces bay leaves
2 pieces star anise
1/2 cup brown sugar
1/2 cup cashew nuts
2 tablespoons cornstarch (dissolved in 1/2 cup water)
1/2 piece small cabbage, quartered
1 bundle bokchoy
Salt to taste
- In a pressure cooker, place pata then pour enough water to cover the meat. Add 1/2 cup soy sauce and peppercorn. Boil for 30 minutes or until tender. Drain and reserve broth.
- In a pan, heat oil then fry pork pata until golden brown. Drain on paper towel.
- In a pot, heat oil and saute garlic until golden. Add the broth, soda, 1/2 cup soy sauce, oyster sauce, bay leaves, star anise, brown sugar, shiitake mushrooms, and cornstarch slurry.
- Add the pata and simmer until the sauce thickens. In the last 5 minutes of cooking, add the cabbage and bokchoy. Season with salt to taste.