Pata Tim - Humba Style

This is my version of Pata Tim, Humba style. I'm supposed to use chinese cabbage and carrots, but since the latter is the only one available in the criper, I decided to make it 'humba' style. My hubby and my li'l girl loved it!

INGREDIENTS:
1 kilo pork leg (pata), partly sliced
3/4 cup soy sauce
1/4 cup brown sugar
4-5 cloves garlic, sliced and minced
200 grms. banana blossom
1 pc. medium onion, sliced
1 tbsp. vegetable oil
1/2 cup corn starch

1. Place pork in a deep pan, half-filled with water. Boil meat until tender. As an alternative, you can also use the pressure cooker, cook it for 15 minutes. Remove meat from pan and save broth.
2. In a separate pan half-filled with water, boil meat again to remove excess oil. Discard water.
3. In a bowl, mix soy sauce and sugar. Set aside.
3. Place meat back to the deep pan, with 4-5 cups of the pork broth. Add the soy sauce mixture. Let it simmer for 2-3 minutes.
4. In a frying pan, heat vegetable oil and sautee garlic and onion. Remove from heat and add it to the concoction.
5. Dissolve corn starch in 3/4 cup water, mixing it well before pouring it in, until sauce thickens. Adjust taste, adding some more sugar if preferred.
6. Lastly add the banana blossom before serving.