Braised Pork Leg with Hoisin Sauce

Braised Pork Leg with Hoisin Sauce. Pata or pork leg to most Pinoy is usually cooked as crispy pata, paksiw na pata or nilaga. Should you are looking for an alternative way to cook pork leg other than those mentioned traditional Pinoy method here is my version of braised pork leg with hoisin sauce. The dish has a touch of Chinese due to the addition of star anise and off course the hoisin sauce. I have been using hoisin sauce on some of my recipe, it gives a hint of Chinese to the dish that supposed to taste like one. It is sometimes troublesome to cook authentic Chinese dishes, because it requires ingredients that are not common on the average Pinoy kitchen, however using these ready to use Lee Kum Kee Sauces always do the job. Here is how i cooked it.

Ingredients:



1 pc. 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
1 tsp. sugar
salt

Cooking procedure:



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 to 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.