by Myrna Segismundo
1 piece “pata” cut into 1-inch thick pieces
2 tablespoons oil
3 cloves garlic
2 to 4 tablespoons rum
1/2 cup vinegar
1/2 cup soy sauce
1/4 cup salted black beans
1/4 cup “tahure” (salted soybean curd), mashed
2 pieces bay leaves
1/2 cup “muscovado” sugar
1/3 cup cashews or peanuts, toasted
1/2 teaspoon cracked black peppercorn
enough water to cover the meat
In a pot, place the pig’s trotter (“pata”) in water. Boil over high heat for 10 minutes, then simmer over medium heat until tender. Remove meat from the pot and set stock aside.
In a preheated pan with oil, saute garlic over medium heat, then add the boiled pig’s trotter and brown all sides. Add the rum (evaporate the alcohol before adding the other ingredients) and toss mixture.
Add the reserved stock, vinegar, soy sauce, salted black beans, soybean curd, bay leaves, “muscovado” sugar and nuts. Stir to blend all ingredients, then simmer over medium heat until a syrupy glaze is achieved. Season with pepper. Serve warm.