Paksiw Na Pata (Braised Pork Hocks) - cooking recipe

Ingredients

5 pieces sliced pork hocks, about 3 lbs
5 -6 cups water
1/4 cup dry sherry
1 cup vinegar
3/4 cup soy sauce
1/4 cup Worcestershire sauce
1 medium onion, cut about 1 inch squares
6 garlic cloves, minced
1/2 tablespoon peppercorns or 1 teaspoon ground black pepper
4 pieces star anise
4 pieces bay leaves
3/4 cup banana blossom, dried
1/2 cup brown sugar
3 tablespoons vegetable oil

Preparation

Wash pork hocks and pat dry.
Place wok or a deep wide pan over high heat.
Add 3 tablespoon oil.
Sear sides of pork legs until lightly browned.
Transfer all the seared pork legs temporarily on a plate.
In the same wok or pan, saute onions, garlic, and bay leaves for about 2 minutes.
Add pork legs, water, vinegar, soy sauce, Worcestershire sauce, pepper, and star anise.
Let it boil for about 6 minutes then take off and discard foam that may surface on top of the water.
Cover wok or pot, turn heat to low, and let it simmer for about 1 1/2 hours or until meat is tender when pierced by fork.
Add banana blossoms, and sugar by stirring them inches.
Continue to simmer for another 15 minutes.
Add more sugar and soy sauce if needed.
Served with hot steamed rice.
ENJOY!