PATA HUMBA (Pork Hocks Stew)

Ingredients:
¼ cup cooking oil
4 pcs saba bananas, sliced diagonally about ¼ inch thick
6 cups Ppata (hind quarter)
½ cup Barbecue Marinade
3 tbsps calamansi (lemon) juice
6 cups water
2 pcs oregano leaves
2 pcs bay (laurel) leaves
2 tsps garlic, crushed
1 petal star anise
1 tsp brown sugar
1 tbsp cornstarch dissolved in:
¼ cup water
1 tsp Oyster Sauce
3 pcs eggs, boiled and halved

Directions:
1. Fry saba bananas in cooking oil. Set aside.

2. In a saucepan, marinate pata in Barbecue Marinade and calamansi juice for two hours, turning ocassionally.

3. Add water, oregano leaves, bay leaves, garlic and star anise.

4. Boil and simmer until tender.

5. Add brown sugar, dissolved cornstarch, Oyster Sauce. Stir and simmer until sauce thickens.

6. When almost done, add the boiled eggs.

7. Garnish with fried saba bananas. Serve.