Adobong Pata (Pork Hock Adobo)

Method

1. In a large pot, cover the pata pieces with water and bring to a boil. Simmer about 30 minutes, then discard the water and rinse the meat to remove scum for a cleaner broth.
2. In the same pot, heat the oil and sauté the smashed garlic briefly until fragrant.
3. Add the pata pieces back to the pot along with soy sauce, vinegar, 6 cups water, bay leaves, peppercorns, bouillon cube if using, and sugar.
4. Bring to a boil, then lower the heat, cover, and simmer 1.5–2 hours until the meat is fork tender and almost falling off the bone, adding more water if the liquid reduces too quickly.
5. Once the meat is very tender, remove the lid and continue simmering to reduce the sauce until it becomes rich and slightly thick.
6. Taste and adjust seasoning with additional soy, vinegar, or sugar to balance the flavours.
7. Serve hot with plenty of steamed rice; for extra flavour, you can brown the pata pieces under a broiler or in a hot pan, then spoon the reduced sauce over.