Pata with Mixed Mushrooms

INGREDIENTS

• 1/4 cup vegetable oil

• 1 front leg of pork, cleaned and trimmed

• ½ c brown sugar

• 2 whole star anise

• 2 T dark soy sauce

• ¼ c light soy sauce

• ¼ c garlic, chopped

• ½ c onion, chopped

• 1/3 c Chef Reggie’s

• Aromatic Seasoning Wine

• 3-4 Chinese sausages, each sliced into 3-4 pieces

• ¼ c oyster sauce

• 2 T rice vinegar (takes away gamey smell of meat)

• 1 t freshly cracked pepper

• 1 cinnamon stick

• ½ t fennel seeds

• 6 medium sized whole, dried shiitake, rehydrated

• Pork stock enough to cover

Perfect Cooker by Perfect Home

PROCEDURE

1. In a large pan, put vegetable oil to brown pork on all sides.

2. Transfer the pork to a Perfect Cooker or a large pot

3. Add in the ingredients and pork stock or water just enough to submerge the pork.

4. Simmer until pork is tender. If cooking on a perfect cooker, put on meat setting and check when time is done of meat is tender. If not cook a little longer until it is fork tender.

5. Remove pork and mushrooms.

6. Put sauce back and continue simmering following instructions below

SAUCE

• ½ c sugar

• 2 t salt

• 2 T Chef Reggie’s Aromatic Seasoning Wine

• ¼ t pepper

• 2 t dark soy sauce

• Cornstarch slurry to thicken (1 ½ T cornstarch + ¼ c water)

• Sesame oil, to drizzle before serving.

PROCEDURE

Adjust sugar, salt and pepper to taste

Slice shitake mushrooms.

Arrange pork leg in a serving dish.

Spoon sauce over pork leg.

Arrange mushrooms, Chinese sausage, boiled eggs and greens around the pork leg.

Finish the dish with a drizzle of sesame oil before serving.

Serve with steamed rice and remaining sauce on the side.

FINISHING TOUCHES

TO FINISH THE DISH, garnish pork leg with:

1. 1 eryngii mushroom (chicken mushroom) or 1 c fresh shiitake mushrooms, sliced and sautéed in 1 ½ T vegetable oil and drizzled with 2 t Chef Reggie’s

2. Aromatic Seasoning Wine and pinch of salt.

3. 1 punnet shimeji mushrooms sautéed in 1 ½ T vegetable oil and drizzled with 2 t Chef Reggie’s Aromatic Seasoning Wine and pinch of salt

4. 1 large leek, sliced and sautéed in 2 t vegetable oil

5. 3 pieces bok choi or broccoli leaves, blanched in salt water then do a quick sauté in sesame oil, season with salt and pepper

6. 3 pieces hard boiled eggs, peeled and halved