Ingredients:
2 kilos (pork leg), pata ng baboy
750 ml (3 cups) Sprite
¼ cup brown sugar
1 tablespoon salt
1/2 teaspoon ground pepper
1 head of garlic, minced
½ cup soy sauce
2-3 pcs star anise
2-3 pcs bay leaves
½ teaspoon pepper corn
3-5 tablespoon cooking oil (or enough to sear the pork hocks)
1 cup water
1 tablespoon cornstarch (dissolved in 1 cup of water)
Directions:
(1) Heat oil in a pan
(2) Sear the ham hock/pork knuckle (or pork leg) 5 – 8 minutes on each side until light brown.
(3) Set aside
(4) In a pot, add all ingredients: 1 cup water, soy sauce, pepper corn, garlic, sugar, star anise, bay leaves & sprite
(5) Mix well until sugar is dissolve.
(6) Add the ham hock / pork knuckle (or pork leg)
(7) Let it boil in medium high heat. Once boiling adjust to medium heat. Cover
Cook for 2-3 hours until desired tenderness is achieved (depending on the quality of the meat).
a. Using pressure cooker can save your time in cooking the meat (45 minutes – 1 hour).
(9) Once in a while, make sure each side are soaked in the mixture.
(10) Add water as needed.
(11) Once the meat is already cooked, set aside. Arrange in your serving plate.
(12) Add the cornstarch mixture (cornstarch dissolved in 1 cup of water) in the remaining sauce.
(13) Stir. Simmer for 3-5 minutes until desired consistency.
(14) Pour the sauce into the pork hock/pork knuckle (or pork leg)
