How To Cook Pata Tim
Pata tim is a popular pork leg Filipino dish which is very similar to the paksiw na pata but does this dish not have vinegar.
Servings: 5 servings
Calories: 831kcal
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
Cooking Tips for Pata Tim:
- 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.