First, I rinse the pork leg under cold running water and pat it completely dry with paper towels. In a wide pan over high heat, I heat 2 tablespoons of oil and sear the pork leg on all sides until lightly browned, then set it aside.

In a large pot, I combine Chinese cooking wine, vinegar, soy sauce, sugar, star anise, and water. Over medium heat, I bring this to a boil, stirring regularly until the sugar completely dissolves.

I gently place the seared pork leg into the liquid mixture and boil for about 5 minutes. This helps the flavors penetrate the meat.

I lower the heat, cover the pot, and let it simmer for 2 to 2½ hours until the meat is very tender and almost falling off the bone. During cooking, I add more water in ½ cup increments as needed to maintain about 2 cups of sauce.

While the pork is finishing, I rinse my shiitake mushrooms and slice them into 1-inch thick strips. In a pan with the remaining oil over high heat, I cook the mushrooms for about 1 minute until heated through, then remove and keep warm.

In the same pan, I add the bok choy and cook for about 30 seconds, stirring regularly, until tender yet still crisp.

I place the braised pork leg on a serving platter and arrange the bok choy and shiitake mushrooms around it. Then I generously spoon that incredible sauce over the vegetables and meat before serving hot.

Enjoy your Filipino pata tim!