PORK & CHICKEN PATA TIM

Ingredients:

3	cups	cooking oil, for frying
1 (1.2 kg)	pc	MAGNOLIA FREE RANGE CHICKEN, cut into 6 pieces
1 (1.5 kg)	pc	whole MONTEREY PORK PATA, make a deep slit on top of knuckle to prevent stretching during frying
3 (6 g)	slices	ginger (size of P10 coin)
1 (52 g)	head	garlic, pounded skin on
3/4	cup	dark brown sugar
3/4	cup	soy sauce
1	pc	star anise
1	tsp	five spice powder
1	tsp	pepper
4	cups	water
12 (1 dozen)	pc	MAGNOLIA BROWN EGGS, boiled and peeled
12	pc	saba, boiled
1/2	cup	cassava starch, dissolved in 1/2 cup water
2 (100 g)	bundles	pechay Tagalog, ends trimmed

Procedure:

In a deep frying pan with cover, add oil. When hot, fry chicken until golden brown. Set aside.
Carefully add pata into the hot oil. Cook until golden brown on both sides. Drain and set aside.
In a 6 or 8 quart pressure cooker, add ¼ cup used oil. Add ginger and garlic. When garlic is brown, add remaining ingredients except pechay, eggs and saba.
Put pata, and then quartered chicken. Cover and cook on high fire. When pressure cooker “hizzes”, lower fire and pressure cook for 30 minutes. Cool before opening the pressure cooker.
Transfer pata and chicken in a deep bowl. Put eggs on one side and boiled saba on the other side. Heat sauce and let simmer. Thicken sauce with flour mixture and cook, stirring all the time until boiling. Pour over meat mixture.

Makes 12 servings.

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