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