1½ kilo pork leg (chopped)

50 grams dried squid

1 head of garlic (minced)

3 tablespoons soy sauce

2 tablespoons oyster sauce

1 tablespoon rice wine

1 tablespoons patis (fish sauce)

1 teaspoon sesame oil

1 cup pork or beef stock

2 tablespoons cornstarch in 4 tablespoons water

4 lettuce leaves (sliced)

In a pot, boil pork leg until tender and keep stock.


Baste pork leg with soy sauce and brown in oil.

In another casserole, boil water and put in pork legs to take out oil.

Take out pork legs and discard water, take bones out
and discard.

In a baking dish, arrange pork.

Saute garlic, dried squid, and arrange on top of pork
leg.

In a bowl, mix oyster sauce, rice wine, fish sauce,
cornstarch diluted in water, and sesame oil and
soy sauce.

Pour in mixture to pork leg

Steam pork leg for an hour or until cooked.

Saute lettuce and make a bed for the Pata Tim.