Pata Tim (Braised Oyster Sauce Pork Shank)

Ingredients:

1 pork leg shank and feet
Enough Canola oil for deep frying

Master Sauce Ingredients:

2 cloves of garlic, crushed and minced fine
2 inch knuckle of fresh ginger root, sliced lengthwise in half and crushed
4 star anise
1 cup soy sauce
2 cups water
1/2 cup whiskey or shaoxing wine
2 cinnamon sticks

Oyster Sauce Gravy Ingredients:

2 Tbsp oyster sauce
1 Tbsp sesame oil
1 cup water
1 Tbsp tapioca or corn starch with 1 cup of water mix well into a slurry.

Procedure:

Rinse and clean pork leg shank and feet.
Combine mastersauce ingredients and bring to a boil in a pot large enough to braise pork leg.
Place pork leg into pot and bring to a boil and turn down heat to a nice simmer. Braise meat for 2 hours or until tender. Baste every now and then.
Take out tender pieces of pork, drain and cool.
Heat Canola oil in wok for deep frying.
Deep fry leg until skin is brown and little crisp. Do not burn. Take out and drain excess oil.
Add deep fried pork leg into boiling hot water for 2 minutes to remove greasiness. Drain, cool and set aside.
In the wok add 1 cup water and oyster sauce and sesame oil. Bring to a boil and add tapioca starch slurry to thicken gravy.
Take pork leg and put in a serving dish that can be used in a steamer. Pour gravy over pork leg and place in steamer. Steam for one hour until pork leg is super tender and soft.
Garnish with Chinese parsley or cilantro.

Serve with hot steamed white rice

Enjoy!! :)