A Flavorful Filipino Delicacy
Pata Tim, a beloved traditional Filipino dish, celebrates the succulent pork leg or knuckles. This savory delight combines soy sauce, oyster sauce, and tangy pineapple juice with aromatic spices like garlic, star anise, and cinnamon. Unlike paksiw na pata, this dish omits vinegar, creating a distinct flavor profile. The tender meat and gelatinous skin texture, coupled with the rich, savory sauce, make it irresistibly appetizing. Pata Tim’s aromatic and flavorful essence makes it a perfect choice for family gatherings or special occasions. If you’re craving a twist on pork leg dishes, explore paksiw na pata with beer for a unique take on this Filipino favorite. Check this out paksiw na pata with beer.
Cooking pata tim is straightforward with clear instructions. Although it’s an elaborate dish, beginners can prepare it successfully if they take it step-by-step. You may assume this requires advanced culinary expertise, but for those with some Asian or Filipino cooking experience, it’s manageable. The key is to follow directions carefully.
Preparing the Pork Leg
Ask the meat vendor to chop the pork leg into 1 1/2-inch pieces, it’s easier. Or, cook the whole pork pata. Wash it under running water. Soak it in water for at least half an hour. This removes blood and reduces odor. Wipe dry with paper towel. Remove hairs by burning them with a torch or lighter. Alternatively, pass the pork leg through stove flames. Retain the foot or trotters, or cut it off. Ask the butcher to cut it, or use a cleaver.
Searing the Pork Leg
Using a scorching wok, heat a substantial amount of cooking oil, approximately one cup. Sear the pork leg skin to eliminate any unpleasant odors. Continue this process until the skin develops a beautiful reddish-brown mahogany hue, signifying proper cooking. Once completed, set the pork leg aside for further preparation.
Cooking a Tasty Pata Tim Dish
To start, gather soy sauce, pineapple juice, garlic cloves, star anise, and cinnamon bark in a pot. Let the mixture come to a boil, then reduce heat and let it simmer for one to two hours, adding more water if needed. Next, stir in sugar and oyster sauce, and continue boiling for 30 minutes or until the pork becomes tender. Add mushrooms and cook further until the skin has a soft, gelatinous texture, and the liquid reduces to half its original volume. In a small bowl, whisk together cornstarch and 3 tablespoons of water, then pour this slurry into the pot to thicken the sauce. Finally, season with salt or fish sauce to taste.
Preparing the Bok Choy
While the ingredients simmer, rinse and remove the stem ends from the bok choy. Submerge it in a pot with rapidly boiling water for 120 seconds. This quick blanching process will help preserve the vegetable
Plating the Pata Tim Dish
When ready to serve, create a layer of blanched bok choy on a platter. Next, carefully arrange the pork leg pieces and mushrooms atop the bok choy. Finally, drizzle the flavorful sauce over the pata tim dish. This presentation enhances the visual appeal.
Final Thoughts
Although pata tim may seem complex, following these straightforward instructions simplifies the preparation process. The combination of savory pork leg, soy sauce, oyster sauce, tangy pineapple juice, and aromatic spices blends beautifully, creating a mouthwatering flavor profile. Definitely consider trying this delightful dish for your next special occasion.
Notes on The Ingredients:
Pork Leg
The main component for this recipe is pork leg, which offers a savory, robust taste. When choosing pork leg for this dish, request the butcher to cut it about 1 1/2 inches thick or use whole pork knuckle. Thoroughly rinse the pork leg under running water and immerse it for at least thirty minutes. This step eliminates any lingering odor and residual blood. Ensuring high-quality, fresh pork leg is crucial for maximum flavor.
Soy Sauce
Soy sauce, a liquid condiment crafted from fermented soybeans, imparts an unmistakable umami taste. Its robust flavor enhances the Pata Tim, an Asian dish. Opting for a premium soy sauce ensures optimal taste.
Oyster Sauce
Oyster sauce, a vital ingredient, lends a rich, savory essence to the Pata Tim. Derived from oyster extracts, sugar, salt, and cornstarch, it’s a culinary staple in numerous Chinese and Southeast Asian cuisines.
Pineapple Juice
Pineapple juice adds a sweet and tangy dimension to the Pata Tim recipe. Moreover, it acts as a natural meat tenderizer, while harmoniously balancing the robust flavors of soy and oyster sauces.
Veggies for Wholesome Flavors
Mushrooms and bok choy bring distinct tastes to this recipe. The mushrooms lend a hearty, meaty texture, while the bok choy contributes a refreshing, crisp essence. To properly prepare the bok choy, briefly blanch it in boiling water for 2 minutes before combining it with the Pata Tim. This simple step ensures both vegetables harmonize perfectly in the dish.
How To Cook Pata Tim
Ingredients
- 1 kilo pork pata pork leg or 1 whole pork pata
- 1 bunch bokchoy
- 3 Tbsp. soy sauce
- 1/4 cup oyster sauce
- 1 cup pineapple juice
- 1 whole star anise or sanke
- 6 cloves garlic crushed
- 1 stick cinnamon bark or 1/4 tsp. cinnamon powder
- 2 Tbsp. sugar
- 2 Tbsp. cornstarch
- salt or patis fish sauce
- 50 grams Shitake mushrooms optional or dried Chinese mushrooms
- 4 cups water
Instructions
How To Cook Pata Tim:
- When buying the pork leg, it is easier to prepare if you will ask the meat vendor to chop it for you about 1 1/2 inch thick. You can also use cook the whole pork pata.
- Wash the pork pata in running water and soak in water for at least half an hour to remove the all the blood and to lessen the odor.
- Wash and clean pata and drain. You can also soak in water for at least half an hour to remove the all the blood and to lessen the odor. Wipe with paper towel to dry. Remove hairs by burning it using a torch or lighter.
- You can also burn the hairs using your stove by passing it through the flames.
- This part, you have two options: retain the foot or trotters or cut it off.
- Ask the butcher to cut it for you or you can use a cleaver to chop it off.
- In a hot wok, heat at least a cup of cooking oil and sear the pork pata skin to remove odor and to have a nice reddish brown mahogany color when cooked.
- In a pot combine soy sauce, pineapple juice, garlic, star anise and cinnamon bark.
- Let boil and simmer for about an hour to 2 hours. Add more water if necessarily.
- Then add sugar and oyster sauce. Boil again for 30 minutes or until the pork is tender.
- Add in the mushroom and continue cooking until the skin is soft and with a gelatin texture and the liquid is reduced to half.
- Mix cornstarch with 3 Tbsp water and pour in to thicken the sauce. Season with salt or fish sauce to taste.
- In the meantime, wash and trim the bok choy. Blanch in a saucepan with boiling water for 2 minutes.
- Then mix the bok choy with the pata tim and serve hot.
- You can make it more presentable by doing this: upon serving the pata tim, arrange a bed of blanched bok choy on a platter.
- Then put the pork leg pieces and mushrooms on the bok choy and pour over the sauce on the pata tim.
Video
Watch the Video on How to Cook Pata Tim:
Notes
- Cook the whole pork leg if desired.
- Carefully burn off the hair using a kitchen torch or controlled flame, making hair removal simpler.
- Separate the foot or trotter portion using a cleaver, or request the butcher's assistance.
- Ensure the pork remains submerged during cooking by adding more water as needed.
- Simmer the meat gently on low heat for even cooking and tender results.
- To avoid lumps, thoroughly blend the cornstarch and water before incorporating it into the pot.
- Taste the sauce, adjusting seasoning with salt or fish sauce to suit your preferences.
Nutrition Notes:
Calorie and other nutrition information is derived from HappyFolks.Com recipe nutrition calculator. The percent daily value (%DV) is based on a daily 2,000 calorie diet.Nutrition Facts:
Amount per Serving:760g, Calories:831kcal, From fat:392, Total fat:43.5g, Saturated Fat:14.6g, Trans Fat:0.5g, Cholesterol: 256mg, Sodium: 2588g, Total Carbohydrate: 29g, Dietary Fiber: 4g, Sugars: 13g, Protein: 36g, Vitamin A: 152%, Vitamin C: 137%, Calcium: 27%, Iron: 27%