- 1 kilo Pork Hock or Pata, chopped
- 4 cloves Garlic, chopped
- 1 Bulb Onion, chopped
- 1/2 teaspoon Ground Black Pepper
- 1/4 cup Light Soy Sauce
- 1/4 cup Dark Soy Sauce
- 4 cups Rice Wash or hugas bigas
- 1 piece Beef Bouillon Cube
- 1 teaspoon Whole Black Pepper
- 1/2 teaspoon Ground Black Pepper
- 8 cloves Garlic, chopped
- 1 Bulb Onion, chopped
- 1/2 cup Light Soy Sauce
- 1/2 cup Rice Wine
- 1/2 cup Mirin
- 1/2 cup Brown Sugar
- 4 pieces Star Anise
- 1 1/2 Tablespoon Sesame Oil
- 10 pieces Portobello Mushroom, cleaned and divide into two
- 200g Baby Bok Choy, cleaned
- 100g Enoki Mushroom
- Onion Leaks to garnish
- Combine pork hock, garlic, onion, black pepper, light and dark soy sauce. Marinate overnight.
- Preheat oven to the maximum temperature. Bake the pork hock for 30 minutes. Remember to take out the pork an hour prior to baking.
- Combine baked pork, rice wash, bouillon cube, whole and ground pepper. Boil and simmer for one hour. At this point, add more water if necessary. Add the chopped garlic and onion and simmer for another 30 minutes.
- Soak the portobello mushroom in water for an hour. Strain the water to remove impurities. This water contains lots of flavor from the mushroom. You can add this instead of refilling plain water.
- Add light soy sauce, rice wine, mirin, brown sugar, star anise, sesame oil and portobello mushroom. Simmer for another 30 minutes or just reduce the sauce until thick. Add baby bok choy and enoki mushroom and simmer for another 3 minutes. Garnish with onion leaks.
Source: Kusina Ni Teds
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