PIÑA PATA ORIENTAL

INGREDIENTS:

1 pc (1.3kg) pork pata (front leg), cleaned

1 head garlic, crushed

1/3 cup soy sauce

3 tbsp oyster sauce

1 pc laurel leaf

1-1/2 tbsp rice wine

1 tsp sesame oil

1 can (439 grams) DEL MONTE Pineapple Slices, drained (reserve syrup)

1 tbsp brown sugar

1 pc star anise (optional)

2 tbsp cornstarch, dissolved in 2 tbsp water

200 grams Baguio pechay, sliced into 4

PROCEDURE:

Make 4 shallow cuts on pork leg. Rub with half of garlic and ¼ tsp iodized fine salt. Place in a casserole. Add 3 ½ cups water. Simmer over low heat for 50 minutes of until almost tender, turning once. Drain but reserve ¾ cup stock. Marinate pork leg in soy sauce for 10 minute. Drain but reserve marinade. Fry pata to brown all sides. Set aside. Sauté remaining garlic. Add pata, marinade, pineapple syrup and remaining ingredients except pechay and pineapple. Simmer for 45 minutes or until the pata is fork tender (or pressure cook for 20 minutes). Add DEL MONTE Pineapple Slices. Simmer for 10 minutes. Add Baguio pechay then simmer for 3 minutes. Arrange pata, sliced pineapples, and pechay on a platter. Pour sauce over meat.

Makes 7 servings