Thrice cooked pata tim
For my latest version of pata tim, click here.
I used to cook pata tim by marinating, frying then braising the pork pata (leg). Somehow, the meat never reaches the stage of tenderness that Chinese restaurants are famous for. The skin of the pata sticks to the cooking pan during braising before the meat reaches the desired tenderness. So I thought I’d revise the cooking procedure. To cook last night’s pata tim, I first boiled the pork pata in highly seasoned water. Then, I placed it in the convection oven for about 35 minutes to make the rind crispy. Finally, I steamed it for another 45 minutes. This time, it was as tender as the pata in the Chinese restaurants. The meat was falling off the bones and the texture was moist and wonderful.
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the way you wrote about your p[ata tim seems very interesting but there was no recipe attached-did you forget? i was very interested but turned very sucky. hopefullt you will be a little careful. thanks.
anna, no, i didn’t forget. you just FAILED to see the link to page 2 where the recipe is.
We tried it and WE LIKED IT! Thanks! If you could only smell how lovely it is after you cooked it. All the flavors really blend with each other. Delicioso…
connie, if i steam the pata, do i have to cover the steamer. sorry, to ask, but i’m just new to cooking. thanks.
will cook this for noche buena…. my hubby and son said we should lay off the ham this year… i think this will do the job. thanks connie!
question:
ano difference ng pata tim sa lutong makaw?
Is “lutong makaw” a dish?
yun nga ako nalilito eh
matagal ko na naririnig na kapag pata tim ang dish, binabanggit nila na lutong macao daw yun.
natanong ko lang baka kasi may idea ka.
hi connie, mas masarap ba if you stick icepick in the pata prior to cooking so it absorbs all the flavors?
and i remember when i was very young, my folks would buy pata tim at imperial jade in matalino st. diliman quezon city. it is now kowloon. the pata tim had gulay but it wasnt pechay. it looked like pechay but it tasted better but with a glossy texture and imported daw na gulay ito. i wonder if you would know what kind of gulay it is. that gulay was equally as good as the pata believe me. if only i could find one
“mas masarap ba if you stick icepick in the pata prior to cooking so it absorbs all the flavors?”
I have never tried that since the juices from the meat will also ooze out.
Connie, can you explain in detail the steaming process. Thanks.
You buy a steamer (photo), you place the pork on a plate and into the steamer and the steamer goes over a pot of simmering water (illustration).
i think the leafy vegetable is the chinese pechay or bokchoy..
that’s what it says in the list of ingredients.
Hi, Connie!
I notice that a crucial step to your recipe is sticking the pata into a convection oven. The only problem here is that I don’t own one, and I usually cook with just a hot plate and an oven toaster here at home. I don’t even have a microwave.
Is the step involving the oven an indispensable one? Is there perhaps a substitute for it? I’m dying to try this recipe, but the technicalities are holding me back.
Please let me know what you think. Thank you very much, and keep up the awesome work on your blog.
Peachy, it’s the oven part that makes the skin a bit chewy. Adds texture. If plain soft skin is okay with you, you can skip the oven part. Or you can fry the pata just to make the skin puff up a bit.
how would i know if it is a front pata? they are $0.78 a pound
at the store now.(on sale)
From the shape, Mareza. Or you can ask the butcher.
Hi Connie,
I am impressed with the outcome of my custard cake using your recipe. Definitely, this pata tim is good also. I am looking forward to cook try this on my birthday (april 24). I just hope i can perfect it on my first try. I will keep you updated.
hi mejo nalito lang ako,pag steam ba yung pork nakalagay na din yung sauce nya…censya na po
3rd sentence, 2nd to the last paragraph.
Hi Connie,
Great recipe. Tried it twice already. And everybody loved it. Even my boss….hehehe, sipsip…..Thanks, Connie and more power to you. Huwag ka magsawa mag-post ng iyong mga new innovations. Nakakatuwa.
Hello1 kailangan ba talagang i-oven? what if pag walang oven? anong alternative for that?
Fry, braise and steam. Or fry and braise.