pata tim (using pork belly instead of pata)

this is so far the most requested recipe i have...probably because of the picture eh:

Pata tim (using pork belly)

3 pounds pork belly 1 pc. Star anise ½ cup Soy sauce

1 cup Brown sugar 2 cups Root beer

1 tsp Sesame oil

2 tsp Corn starch dissolved in ½ cup of water

1 pc Medium size Chinese cabbage or pechay

6 to 8 pcs Shitake medium mushrooms soaked in hot water for 10, minutes then drained

1 pc. large carrot, cubed

1. Boil the pork for about 30 mins in salted water. Drain and let cool.

2. Deep fry intil golden brown. Let it cool

3. Place the fried pata in a casserole. Add about six (6) cups of water and the two (2) cups of root beer.

4. Add the star anise, soysauce and brown sugar.

5. Place in high fire until it boils then reduce the fire to low and simmer for about 45 minutes, or until the pork is very t ender. add the carrots and shitake mushrooms after 30 minutes of simmering.

6. Add the cornstarch and water mixture. Simmer until the sauce thickens. 7. Add the Chinese cabbage and simmer until it is tender. Add the sesame oil.

enjoy friends!