I have posted my pata tim recipe here few months ago, pls check it out at my archives Nov. 16, 2007.
1 whole pork pata (front) Liempo/Porkbelly for this
1 whole garlic
a thumb-sized piece of ginger
1 whole onion
1 star anise
1 bay leaf
a teaspoon of dried oregano (omitted this one)
1/2 c. of soy sauce (used kikkoman)
1/8 c. of honey
sesame seed oil
a bunch of pechay, ends trimmed
Wash the pata/porkbelly well.
Make a deep cut on the joint that separates the leg from the feet.
Place in a large cooking pan, add salt and pepper and cover with water.
Bring to a boil, removing scum as it rises.
Pour in the soy sauce and or honey.
Add the garlic, ginger, onion, peppercorns, oregano, bay leaf and star anise.
Lower the heat, cover and simmer for about 2 hours.
Cool the sauce.
When cool, transfer to a plate and continue cooling.
Strain the sauce.
Add more salt if necessary.
Place the pata in an oven proof dish and place in the oven set at maximum heat.
Cook until the rind starts to get puffy.
Remove from the oven and transfer to a clean heat proof bowl.
Pour over the strained sauce.
Steam over simmering water for another 40 to 45 minutes.
During the last 10 minutes of cooking, add the trimmed pechay.
Turn off the heat and drizzle with a teaspoonful of sesame seed oil.
ENJOY!!! LAMI NI KAAYO - ANOTHER FILIPINO DISH THAT IS ALMOST ALWAYS SERVED DURING HOLIDAYS ESP. CHRISTMAS AND NEW YEAR.