PATA TIIM

1 whole pork pata (front)
1 whole garlic
a thumb-sized piece of ginger
1 whole onion
1 star anise
1 bay leaf
10 peppercorns
a teaspoon of dried oregano
salt
1/2 c. of soy sauce
1/8 c. of honey
sesame seed oil
a bunch of pechay (pei tsai), ends trimmed

Wash the pata wall. Scape off the skin with a knife. Remove any remaining hair. Make a deep incision on the joint that separates the leg from the feet. Place in a large cooking pan 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 in 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.