Patatim

Method

1. Heat the oil in a large heavy pot over medium high heat. Brown the pork hock on all sides until the skin is lightly blistered and golden.
2. Add the soy sauce, oyster sauce, brown sugar, Shaoxing wine or sherry if using, cinnamon stick, star anise, garlic, onion, ginger, bay leaves, peppercorns, and enough water to mostly cover the pork.
3. Bring to a boil, then lower the heat to a very gentle simmer and cook 2.5–3 hours, turning the pork occasionally, until the meat is extremely tender but still holding its shape.
4. In the last 10 minutes of cooking, add the sliced mushrooms to the pot so they cook in the braising liquid.
5. Blanch the Chinese cabbage or bok choy separately in salted boiling water until just tender, then drain and arrange around a serving platter.
6. Carefully lift the pork hock onto the platter. Strain the braising liquid into a clean saucepan, bring it to a simmer, and add the cornstarch slurry while stirring until the sauce thickens and turns glossy.
7. Pour the thickened sauce and mushrooms over the pork hock and greens and serve patatim hot, sliced at the table.