Chef Reggie Aspiras

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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