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Home » Chinese Recipes » Pata Tim Recipe

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How to cook Pata Tim

Pata Tim Recipe is an enticing braised pork leg dish influenced by the Filipino-Chinese community here in the Philippines. This recipe is slowly boiled to make the meat really tender then cooked in a mixture of oyster sauce, soy sauce, cornstarch and a little sugar. It has a thick and sweet sauce and the meat almost separates from the bone.

Pata Tim is indeed a mouth-watering dish that most Filipinos loved; we can say that this dish was invented after the Spanish era by the Filipino-Chinese community because of the name itself. P ata is a Spanish word for “leg” and Tim is a Chinese word which refers to a cooking procedure on how a dish is cooked.

Pata Tim Recipe is a popular braised pork leg dish similar to paksiw na pata with out the vinegar, give it a try.

pata tim recipe

Pata Tim Ingredients

  • 1 kilo pork’s leg (pata)
  • 1/4 cup soy sauce
  • 3/4 cup pineapple juice
  • 3/4 cup oyster sauce
  • 5 cloves garlic; crushed
  • 1 tablespoon rice wine
  • 1 tablespoon pepper corns
  • 1 red onion; chopped
  • 3 bay leaves
  • Lettuce (fried in 2 minutes)

Pata Tim Sauce Ingredients:

  • 1 cup broth of pata
  • 5 tablespoons cornstarch
  • Salt to taste

Pata Tim Cooking Instructions:

  • In a stock pot with enough water, simmer the pork pata with all the ingredients until the meat is tender.
  • Add hot water if necessary to replace the evaporated liquid.
  • Drain and cut the meat from one side and separate the bones. Save 1 cup of broth.
  • Place lettuce in a platter. Put the pata over the lettuce. Set aside.

Pata Tim Sauce Cooking Instructions:

  • In a skillet, combine broth, cornstarch, and salt to taste. Bring to boil until sauce becomes thick.
  • Pour the sauce on top of the pata. Serve hot!

Cooking Tip:
Boiling the pork’s leg slowly and gently over low heat brings out the flavor of the meat, and keeps the meat very tender.

 

pata tim recipe

Pata Tim Recipe is a mouth-watering braised pork leg dish that is similar to paksiw na pata with out the vinegar.




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About the author:

Ed Joven is the owner of PinoyRecipe.net and Aspire Search Marketing an SEO and Web Marketing company. He loves Filipino Recipes and other Asian cuisines. Over the past 7 years Ed has provided SEO services to hundreds of online businesses. You can find him on Google+ , Twitter, Facebook and Pinterest.

Ed Joven – has written the posts on Filipino Recipes Portal.



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3 Responses

  1. elinor semira

    October 18th, 2013 at 12:32 am

    1

    This is one recipe that i would like to know how to cook since it’s one of hubby’s favorite dish. looks really delicious.

  2. Carmz

    May 4th, 2015 at 10:03 pm

    2

    Is there a substitute for rice wine?

  3. Ed Joven

    May 5th, 2015 at 12:29 pm

    3

    Hi Carmz,

    You can use Sainsbury’s Fino Pale Dry Sherry or any brand of Pale Dry Sherry as a substitute for rice wine.


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