Ingredients

• 1 kilo pata (pork leg)
• ¼ cup soy sauce
• 1 cup pineapple juice
• 1 cup oyster sauce
• 1 bulb garlic; minced
• 1 tablespoon vinegar
• 1 tablespoon black peppercorns
• 1 onion; chopped
• 5 bay leaves
• Lettuce

Pata Tim Sauce Ingredients

• 2 cups stock of pata
• 8 tablespoons cornstarch
• Salt to taste

Method

1. In a deep stock pot, bring enough water to cover the pata to a boil, adding in all the ingredients. Cover and allow to simmer until the pata is tender enough. To test, take a fork and poke the meat to see if it has reached your desired tenderness.
2. If the liquid has reduced before the meat becomes tender, add hot more water and repeat. The most important part of this process is to get the meat to the level of tenderness, that it starts to melt in your mouth when eaten.
3. When you have reached that level of tenderness, strain and separate the meat from the liquid (saving a few cups of the stock for later) and take the meat and slice it, separating it from the bone.
4. Plate the lettuce in your serving platter. Place the  sliced pata over it and put to the side.

Pata Tim Sauce Cooking Instructions:

1. Using a saucepan, Whisk the stock from the pata and cornstarch, making sure there are no clumps, add salt to your flavor preference. Bring the mix to a boil until the sauce thickens.
2. Top your plated pata with this thick, rich sauce.

Cooking Tip:

You can use a slow cooker to cook the pata but it could take a couple of hours. The slower the cooking time, the more the flavor of the meat is brought out, and the more tender the meat gets.