1 pc. pork pata (front)
1 tsp. curry powder
2 tbsps. Sesame oil
6 cloves garlic, minced
2 pcs. red onion, finely sliced
1 tbsp. ginger, finely sliced
1 pc. bayleaf
5 tbsps. Oyster sauce
¼ cup rice wine
3 tbsps. soy sauce
¼ cup leeks, white part only, chopped
5 pcs. shiitake mushroom, sliced
5 pcs. straw mushroom, cut into half
½ cup wood ear mushroom, sliced
½ cup carrots, cut into batonettes
½ cup broccoli, cut into flowerets
8 pcs. bokchoy
stock or water for boiling
oil for deep-frying
Clean pata. Make sure no excess hair is left and the knuckles are well-trimmed.
In a pot, boil pata with curry powder then discard water and set aside the boiled pata. Using the same pot, heat sesame oil and saute garlic, onions and ginger until wilted.
Add leeks, oyster sauce, soy sauce, bayleaf and rice wine. Put pata back in the pot and add stock or water. Make sure the pata is at least half-covered. Over low heat, simmer pata until soft, turning sides from to time time. Add water or stock if necessary. Add Mushrooms and continue simmering until pata skin is soft enough like jelly.
Blanch the carrots, bokchoy and broccoli in boiling water until cooked and shock it in ice water to stop the cooking process and maintain the color of the vegetables. Remove pata and let it drain. Deep-fry the pata until crispy. Re-heat the sauce and place crispy pata on top and garnish with blanched vegetables.