Pata Tim

Pata Tim

Pata Tim is a popular braised pork leg dish served in Chinese restaurants in the Philippines it is similar to paksiw na pata with out the vinegar. It is usually served in a bed of blanch Chinese vegetables. Pork pata dishes are the favourite of most Pinoy this is very evident in the popularity of pork leg dishes like crispy pata, nilagang pata and as mentioned paksiw na pata. This dish is not for the health conscious individuals but satisfying once crave for some good food will not do harm once in a while. To cook the dish it is fairly easy except for the long hours of cooking. Just braise the pork leg in soy sauce, wine, oyster sauce some sugar and with cinnamon stick and star anise. For the bed of vegetables I used choy sum or Chinese mustard. Any similar vegetables will do you can even use pechay. For the mushrooms I used fresh shitake mushrooms, again dried shitake mushroom will do the trick. Here is how I cooked my version of patatim, enjoy.

Ingredients:

1 small piece pata, pork leg
100 grams fresh shitake mushroom, stem trimmed
1 bunch choy sum, stem trimmed, blanched
1/4 cup soy sauce
1 cup red wine
3 tbsp. oyster sauce
1 head garlic, crushed
1 piece star anise
1 stick cinamon
1 1/2 tbsp. cornstarch
1 to 1 1/2 tbsp. sugar
salt

Pata Tim - Cooking Procedure

Cooking procedure:

Ask the butcher to saw cut the pork leg into 1 1/2” in thickness. Wash thoroughly and remove all traces of blood. In a saucepan put cut pork leg, pour water to cover, bring to a boil and simmer for a minute. Now drain first boiled water and rinse off all scum. Return cut pork leg in the saucepan pour fresh water to cover, add in red wine, garlic, soy sauce, star anise and cinnamon. Bring to a boil and simmer at low to medium heat for 1 to 1 1/2 hours, add more water as necessary. Remove all scum that rises to the surface. Add sugar, oyster sauce and simmer for another 25 to 30 minutes or until the meat is tender. Add in the mushroom and continue to simmer until the pork skin is soft like gelatin and the liquid is reduced to about half. Thicken sauce with cornstarch diluted in 1/4 cup water. Season with salt to taste if required. Serve in a platter lined with a bed of blanch choy sum.


See other pork leg recipes:
Braised Pork Leg with Hoisin Sauce
Crispy Pata
Kare-Kare, Kare-Kareng Pata ng Baboy
KBL – Kadyos, Baboy at Langka
Lauya nga Luppo ti Baboy, Nilagang Pata ng Baboy
Paksiw na Pata ng Baboy

6 comments:

♡u8mypinkc00kies♡ said...

i miss my tita's pata tim!! i love it whenever she'd make one... soooo yummy!!

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Anonymous said...

Sir, how about roast beef? Could you add in, on how to cook it? Thanks...

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Anonymous said...

I will surely make this. This sounds delicious!

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Anonymous said...

I never cooked patatim...but surely, I'll try it at home. So excited...thanks for posting! What is choysum anyway?

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UT-Man said...

Choysum is a Chinese vegetable similar to pechay.

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T. Maggie said...

Hi, any alternative to the red wine? Or can I cook it without it? Thanks and I love your site. Been using your recipes for quite some time now

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