Paksiw Na Pata (braised Lamb Hocks)

Total Time: 2 hrs Cook Time: 2 hrs

Ingredients

• Servings: 4-5
• 5 pieces sliced lamb hocks, about 3 lbs
• 5 -6 cups water
• 1/4 cup dry sherry
• 1 cup vinegar
• 3/4 cup soy sauce
• 1/4 cup worcestershire sauce
• 1 medium onion, cut about 1 inch squares
• 6 garlic cloves, minced
• 1/2 tablespoon peppercorns or 1 teaspoon ground black pepper
• 4 pieces star anise
• 4 pieces bay leaves
• 3/4 cup banana blossom, dried
• 1/2 cup brown sugar
• 3 tablespoons vegetable oil

Recipe

• wash lamb hocks and pat dry.
• place wok or a deep wide pan over high heat.
• add 3 tablespoon oil.
• sear sides of lamb legs until lightly browned.
• transfer all the seared lamb legs temporarily on a plate.
• in the same wok or pan, sauté onions, garlic, and bay leaves for about 2 minutes.
• add lamb legs, water, vinegar, soy sauce, worcestershire sauce, pepper, and star anise.
• let it boil for about 6 minutes then take off and discard foam that may surface on top of the water.
• cover wok or pot, turn heat to low, and let it simmer for about 1 1/2 hours or until meat is tender when pierced by fork.
• add banana blossoms, and sugar by stirring them inches.
• continue to simmer for another 15 minutes.
• add more sugar and soy sauce if needed.
• served with hot steamed rice.
• enjoy!