PATA TIM

A chinese braised pork inspired dish and one of the favourite classic filipino dishes called -- Pata Tim (Patatim). A recipe of slowly cooked pork hock braised in soya sauce, garlic, bay leaves, peppercorns and accompanied with green vegetable (pechay or bok choy) and some banana blossoms. Sweetening it with brown sugar is an option.  This is best serve with steam rice.

You may want to consider preparing this while multi tasking as this require slow cooking time. 😉

PATA TIM

what you need--

1 pc pata front

2 tbsp EVOO for sauteeing

1 head garlic minced

1 medium onions chopped

4 c water

1/2 tsp salt

1/2 c LKK superior light soy sauce

Peppercorns

Star anise

Bay leaves

Handful of banana blossom

1 pack bok choy (blanched)

1 tbsp cornstarch dissolved in 2 tbsp water

Sesame oil to drizzle

Sautee garlic and onion, add pata to brown.

Then add water, soy sauce, salt, peppercorns, star anise and bay leaves.  Boil until pata is soft. Just add water if needed. When meat is soft, add banana blossom and continue to boil for about 10 mins. 

When done, transfer meat and banana blossom to a serving plate leaving the sauce in a pan.

Simmer the sauce and add cornstarch mix to thicken. When done pour sauce over meat.

Add blanched bok choy on the side.

Serve with steaming rice.