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STEWED PORK PATA WITH BLACK BEAN SAUCE

Ingredients:

1 pc MONTEREY PORK PATA, about 1.2 kilos, sliced into 1 inch thick pieces
.25 cup dark soy sauce
1 cup all purpose flour
cooking oil, for deep-frying
1 cup chopped white onion
2 tbsp minced garlic
3 tbsp finely chopped ginger
2 tbsp black bean sauce
4 cup beef or chicken stock
salt and freshly ground black pepper to taste
sesame oil
chopped green onions

Procedure:

  1. Marinate Monterey sliced pork pata in soy sauce. Set aside for at least 30 minutes.
  2. Heat Magnolia Nutri-Oil in a wok. Drain pata slices and dredge in flour. Deep-fry in hot oil until golden. Drain in paper towels and set aside.
  3. Remove oil from wok and leave only 1/4 cup for frying. Stir fry onions, garlic, ginger and and black bean sauce. Return pata slices to wok and pour beef or chicken stock.
  4. Allow to boil and let simmer, covered until meat becomes tender. Season with salt and pepper. Remove from heat and drizzle with sesame oil. Garnish with chopped spring onions upon serving.
 
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