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Philippines



Ingredients:
1 4lb. Pig leg
4 tablespoons Knorr Liquid Seasoning
1/2 cup Shaoxing cooking wine optional
8 pieces dried bay leaves
1 tablespoon whole peppercorn
6 cloves garlic crushed
2 quarts water
1 quart cooking oil
Instructions:
Boil water in a wide cooking pot then Add bay leaves, garlic, and whole peppercorn
Put the pig leg into the pot. Cover and continue to boil in low to medium heat for 1 hour.
put pig leg in a clean plate and let it cool. Pour cooking wine all over the leg. Rub and make sure that the entire leg is covered. Pour Knorr liquid seasoning all over the pata. Rub again to ensure that the entire leg gets coated. Air dry for at least 3 hours
Heat oil in a deep cooking pot. When the temperature reaches 320F, slowly put the air-dried pork into the pot.
Place crispy pata on a plate with a cooling rack or paper towel to let the oil drip.
Transfer to a serving plate. Serve with papaya atchara and bowl of spicy vinegar dip.
Serve. Share and enjoy!
Ingredients:
3 pounds beef shanks bone-in
1 medium onion peeled and quartered
2 tablespoons fish sauce
1 tablespoon peppercorns
3 corn husked and cut into 3
1 bunch pechay leaves separated
1 green onion cut into 3
salt
Instructions:
In a large pot over medium heat, bring enough water to cover meat into a boil. Add beef shanks and continue to boil for about 10 minutes, skimming scum that accumulates on top. Remove meat from water and wash under cold water. Discard liquid and rinse pot. Return meat and enough water to cover. Bring to a boil, skimming scum that accumulates on top. When the broth has cleared, add onions, fish sauce and peppercorns. Lower heat to low, cover and cook at a bare simmer for about 3 hours or until meat is tender. Add corn and simmer for 20 minutes or until corn is tender. Season with salt to taste. Add the pechay and green onions and cook for about 2 to 3 minutes or until vegetables are tender yet crisp. Serve hot with fish sauce and calamansi.