Pata Bihon

Ingredients for Pata Bihon

• 2 small pork legs, cut into 1 1/2-inch pieces
• 6 dried shiitake mushrooms
• 4 cups pork stock
• 1/4 cup soy sauce
• 1/4 cup hoisin sauce
• 2 tablespoons oyster sauce
• 1 tablespoon fish sauce
• 1/4 cup brown sugar
• 1 tablespoon cornstarch, dissolved in 1/2 cup water
• 2 star anise
• 4 bay leaves
• 2 teaspoons peppercorns
• 1 tablespoon sesame oil
• 1 whole garlic, minced
• Peanut oil
• 400 g bihon, soaked 15 minutes and drained
• 2 cups reserved pork hock stock
• 1/4 medium cabbage, chopped
• 1 small carrot, julienned
• 100 g green beans, julienned
• 6 garlic cloves, minced
• 2 shallots, minced
• Oil

How to cook Pata Bihon

1. 1.Brown minced whole garlic in peanut oil; brown pork legs, add pork stock and shiitake, cover with water, then simmer gently for 2 hours.
2. 2.Reserve 2 cups cooking stock. Add soy sauce, hoisin, oyster sauce, fish sauce, sugar, cornstarch slurry, star anise, bay leaves, peppercorns, and sesame oil.
3. 3.Simmer pata over medium heat for 30 minutes until the sauce is reduced to thick gravy.
4. 4.Sauté garlic and shallots in oil until soft. Over very high heat, stir-fry bihon, cabbage, carrot, and beans.
5. 5.Add reserved stock 1/2 cup at a time plus about 1 cup pata gravy; stir-fry about 5 minutes until noodles are tender.
6. 6.Pile bihon onto a platter and top with pata, mushrooms, and remaining gravy.