12 cups Water
4 tbsp MAMA SITA'S Oyster sauce 156g
2 cloves GF Garlic native, chopped
4 pcs MCCORMICK STAR ANISE WHOLE 10G
4 tbsp UFC Hapi Fiesta vegetable oil 200ml
1 cup MAMA SITA'S BBQ Marinade 350ml
1 kilo TGM Pata, cleaned
2 1/2 tbsp EQUAL Brown sugar 1/4KG
4 tbsp GINEBRA SAN MIGUEL Round 350ML
1 pc PG Fresh Ginger, sliced
1 tsp MCCORMICK FIVE SPICE POWDER (OPTIONAL)
2 pcs MCCORMICK BAY LEAVES WHOLE 5G

1. In a pot, put water and bring it into a boil. Put TGM pata into the boiling water for 10 minutes, turning it halfway. (Reserved water)
2. Remove and drain well, then coat with MAMA SITA'S BBQ marinade sauce to color the skin portion.
3. In a pan, heat UFC Hapi Fiesta oil and sear pata skin until brown. Set aside.
4. Combine all remaining ingredients in a pot of boiling water then add the browned pata.
5. Simmer for 2-3 hours until pata is tender and sauce thickens.
6. Remove pata tim and place on a serving platter.
7. Garnish with blanched bok choy, chinese young broccoli or any green veggies of your choice (optional). Pour sauce over the cooked pata and serve hot.