[ad_1]
Patta Tim Braised and slow cooked in a sweet and savory sauce with bok choy and mushrooms. It’s melt-in-your-mouth tender, flavorful, and amazing with steamed rice!
Like pata hamonado, pata tim is a pork leg cooked low and slow in a sweet and savory sauce. While pineapple juice is the primary ingredient for the former, Shaoxing wine and star anise are the flavor ingredients for the latter.
This Chinese-style braised dish is easy for weeknight family dinners, but luxurious enough for company. The whole pork shank is seared first to lock in the flavor and then simmered in a soy sauce mixture until it melts in the mouth. After a few hours on the stove with minimal attention, you’ll have tender meat and a great sauce that everyone will praise!
Note the ingredients
- oil-Use an oil with a high smoke point such as avocado, canola, or safflower oil to brown pork.
- Pork leg-Pata Tim is traditionally served whole and uncut, but I suggest that the butcher cut the pork shank in a few places through the bone and not into the skin. Not everyone has commercial-sized cookware at home; This way, you can bend the leg as needed to fit the pan and pot. It also makes serving at a communal table easier; Guests can help themselves to a piece or two without tearing the entire pork.
- Shiitake mushrooms-You can use fresh or dried shiitake mushrooms. If you are using the dried variety, soak them in warm water for 20 to 30 minutes until soft, then use your hands to squeeze the mushrooms to remove the liquid.
- sauce– Similar to Macau-style asado spare ribs, they have a delicious combination of sweet and salty flavors. The sauce consists of Chinese cooking wine, soy sauce, vinegar and sugar.
- Star anise– Adds a distinct, slightly sweet flavor with a hint of licorice
- water– Cooking time varies depending on the size of the pork leg. Add more water in 1/2 cup increments and adjust seasoning, if necessary, during cooking to maintain 2 cups.
- Leafy vegetables-The recipe calls for bok choy, but other leafy greens like spinach, pichia, or napa cabbage are also great options.
- Rinse the pork leg and pat it dry. Fry in a wide frying pan until light brown on all sides.
- Combine Chinese cooking wine, vinegar, soy sauce, sugar, star anise and water in a large pot and bring to a boil.
- Add the pork shank to the liquid mixture and boil for about 5 minutes.
- Reduce the heat, cover, and simmer until the pork is tender and almost falling off the bone. As it cooks, add more water in 1/2 cup increments to maintain about 2 cups of sauce.
- Rinse the mushrooms and cut them into 1-inch thick slices. Fry in a wide frying pan until tender. Remove and keep warm.
- In the pan, add the bok choy and fry until tender.
Cooking tips
- Wipe the pork with paper towels until it is well browned when browned.
- There is no need to add a cornstarch slurry to the sauce. The bones and skin of the hock/shank are naturally gelatinous and will help thicken the liquid. You can simmer the sauce longer to reduce it, but seriously, you might want to put a lot of the sweet and salty stock on top of the meat; It’s pure heaven over steamed rice!
How to serve
- On a wide serving platter, arrange the whole braised pork leg. Arrange sauteed mushrooms and bok choy around meat. Pour the delicious sauce over the meat and vegetables.
- Serve hot with steamed rice for lunch or dinner.
T
Did you make this? Be sure to leave a comment below and tag me @kawalingpinoy on Facebook and Instagram!
Tender, melt-in-your-mouth pata tim braised in a sweet and salty sauce. Easy to make and so delicious with steamed rice!
turn: the main entrance
Shares
ingredients
- 4 Pound or pound Whole pork leg
- 3 tablespoons oil
- ½ cup Chinese cooking wine
- ¼ cup vinegar
- 1 cup I am willow
- ½ cup sugar
- 3 to cut Star anise
- 4 Glasses water
- 4 to cut Fresh shiitake mushroom
- 1 Bouquet Bok choy, ends trimmed and leaves separated
directions
-
Ask your butcher to cut the pork shank about 2 inches apart but not all the way through. Under cold running water, rinse the pork leg. Leave it until it dries.
-
In a wide frying pan over high heat, heat two tablespoons of oil. Add the pork leg and sear on all sides. Then remove from the pan and set aside.
-
In a large bowl, combine Chinese cooking wine, vinegar, soy sauce, sugar, star anise, and water. Over medium heat, bring the mixture to a boil, stirring regularly until the sugar dissolves.
-
Gently place the pork leg into the liquid mixture and boil for about 5 minutes.
-
Reduce the heat, cover, and continue cooking for 2 to 2 1/2 hours, or until the meat is very tender and almost falls off the bone. Add more water in 1/2 cup increments as needed during cooking to maintain about 2 cups of sauce.
-
Rinse the mushrooms and cut them into 1-inch thick slices.
-
In a frying pan over high heat, heat the remaining tablespoon of oil. Add mushrooms and cook, stirring regularly, for about 1 minute or until heated through. Then remove from the pan and keep warm.
-
In the pan, add the bok choy and cook, stirring regularly, for about 30 seconds or until tender and crisp.
-
To serve, place the pork leg on a serving plate. Arrange bok choy and shiitake mushrooms around pork shank. Spoon sauce over vegetables and meat. Serve hot.
Notes
- Wipe the pork with paper towels until it is well browned when browned.
- There is no need to add a cornstarch slurry to the sauce. The bones and skin of the hock/shank are naturally gelatinous and will help thicken the liquid. You can simmer the sauce longer to reduce its volume, if you prefer a thicker sauce.
video
Nutrition information
Calories: 580Calories, Carbohydrates: 30g, protein: 47g, fat: 25g, Saturated fat: 5g, Cholesterol: 139mg, sodium: 3411mg, Potassium: 856mg, sugar: 25g, Vitamin C: 1.7mg, Calcium: 50mg, iron: 4.1mg
This site provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is collected primarily from the USDA Food Composition Database, whenever available, or from other online calculators.
[ad_2]
