Thrice cooked pata tim
For my latest version of pata tim, click here.
Ingredients :
1 whole pork pata (front)
1 whole garlic
a thumb-sized piece of ginger
1 whole onion
1 star anise
1 bay leaf
10 peppercorns
a teaspoon of dried oregano
salt
1/2 c. of soy sauce
1/8 c. of honey, dark corn syrup or molasses
sesame seed oil
a bunch of pechay (pei tsai), ends trimmed
Wash the pata wall. Scape off the skin with a knife. Remove any remaining hairs with a kitchen torch. Make a deep incision on the joint that separates the leg from the feet. Place in a large cooking pan and cover with water. Bring to a boil, removing scum as it rises. Pour in the soy sauce and the corn syrup, molasses or honey. Add the garlic, ginger, onion, peppercorns, oregano, bay leaf and star anise. Lower the heat, cover and simmer for about 2 hours. Alternatively, pressure cook for an hour counting from the time the valve starts to turn. Cool in the sauce. When cool, transfer to a plate and continue cooling.
Strain the sauce. Add more salt if necessary.
Place the pata in an oven proof dish and place in the convection oven set at maximum heat. Cook until the rind starts to get puffy. Remove from the oven and transfer to a clean heat proof bowl. Pour over the strained sauce. Steam over simmering water for another 40 to 45 minutes. During the last 10 minutes of cooking, add the trimmed pechay. Turn off the heat and drizzle with a teaspoonful of sesame seed oil.
You can serve the pata tim in the same bowl in which it was steamed or carefully transfer to a plate, arrange the pechay around it and pour over the sauce.
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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).
im a fan of sarcasm and this is really funny!Ü
I bet that “Joey” didn’t catch the sarcasm there.
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.
hi miss connie,
paano kung hindi magkasya yung pata sa steamer ko, is there any alternative to this? i would like to try yhis…i’ve tried your cacciatore and i love it……
yummy kaya lang our oven is broken
di ko na maregulate ang heat
auee…try to get an oven thermometer (ekco brand) P200. plus or less at SM stores it’s really a big help
pansin ko lang ang daming illiterate na nanghihingi ng recipes..natatawa ako kasi feeling ko kung makita ng momy ko tong site na to[if ever maginternet sya,pero i think technically challenged yun kaya di nya to mkikita] magiging ganun din sya kakulit sa paghingi.
anyway,thanks sa recipes and tips ms connie, i hope you will be blessed with tons of patience in putting up with our questions. your husband is really lucky to have you as a wife. i wish my girlfriend will be as enthusiastic as you in terms of cooking. there is nothing like a home cooked meal prepared by the ones you love.
btw we dont have an oven, my dad fry then braise the pata tim.