Pata Bihon is a Filipino dish of stir-fried rice noodles called bihon cooked with the sauce from pata tim, a slowly simmered pork leg on sweet and savoury soy sauce infused with Asian aromatics.
- 2 pcs small pork legs, cut into 1 1/2-inch-thick pieces
- 6 pcs dried shiitake mushrooms
- 1/4 cup soy sauce
- 1/4 cup hoisin sauce
- 2 tbsp oyster sauce
- 1 tbsp fish sauce
- 4 cups pork stock
- 1/4 cup brown sugar
- 1 tbsp cornstarch, dissolved in 1/2 cup water
- 2 pcs star anise
- 4 pcs bay leaves
- 2 tsp peppercorns
- 1 tbsp sesame oil
- 1 whole garlic, minced
- peanut oil
- 400 g rice noodles (bihon) soaked in water for 15 minutes and drained
- 2 cups reserved pork hock stock (see below)
- 1/4 head medium cabbage, chopped
- 1 small carrots, julienned
- 100 g green beans, julienned
- 6 cloves garlic, minced
- 2 pcs shallots, minced
- In a pot, brown garlic in peanut oil.
- Add pork leg and brown on all sides.
- Pour the pork stock, add the shiitake mushrooms then top up with water until pork is fully covered.
- Bring to a boil and slowly simmer for 2 hrs.
- Set aside 2 cups of the stock boiling the pork legs.
- Pour all remaining pork sauce ingredients then simmer/braise for 30 minutes in medium heat until sauce becomes thick and heavily reduced into gravy like consistency. Turn heat off then set aside.
- In a large wok add oil then sauté garlic on shallots, cook in medium heat until shallots are soft.
- Bring heat to really high, add the noodles, cabbage, carrots and green beans then stir fry continuously while adding the reserved pork hock stock 1/2 cup at a time. Scoop out around one cup of sweet soy sauce gravy from the braised pork hock then continue to stir fry until noodles are cooked, add water if necessary. This whole step would take around five minutes.
- Remove noodles from the wok, place on a serving platter then top with the braised pork hock,
- mushrooms and more sauce from the braised pork. Serve.