Serving big-time classic dishes could be both exciting and risky. You’re lucky to pull it off on your first try, but it could also be traumatic when you failed. Therefore, it’s a must that you try something big time by learning how to cook the Best Pata Tim, a risky yet satisfying dish.
Preparing something like this Chinese inspired pork menu is quite complicated. There are lots of processes involved and many ways to do it. Thus, you might become confused and eventually mix up everything if you’re not used to doing kitchen work.
On that note, you might be fortunate because we may be of help to you. We have researched and gathered some essential things you need to know about making the famous pata tim recipe. Hence, these might help reduce the risks of failing and make your preparation more pleasurable.
What is Pata Tim
Pata Tim recipe refers to the famous pork hock recipes that resemble the greasy, crispy pasta, except that it’s not crispy. Plus, it’s dressed with a sweet and salty sauce. Certainly, this dish finds similarity with humba.
Originally, the Chinese red braised pork is the inspiration for these lovely pork recipes. The recipe comprises meat marinated with Chinese rice wine, soy sauce, star anise, sugar, pork broth, cornstarch, and other condiments and spices. The same ingredients comprise its dressing, with broccoli or bok choy mixed into the recipes.
Such a classic perfection has become popular in the Philippines, beginning from Binondo, Manila, the oldest Chinatown in the world. At present, there are many innovations from the original recipe. Nonetheless, these variations could be interesting and mouth-watering to prepare.
Ways to Cook The Best Pata Tim Recipes
It appears that this dish is very adjustable. Hence, you may do it in any way possible as long as you ensure that the flavors have sunk in, and the meat is comfortably soft to eat.
Take a great glance at each of the following methods.
Making this food through an instant pot could make your kitchen more comfortable than the normal day to day kitchen stuff. However, the process might be different because the instant pot is your main cooking ware. Thus, you have to prepare everything to run this trend of making it smoothly properly.
Additionally, it is better when the meat has already been marinated for a day or two before the actual making itself. Alongside, prepare the sauce since it uses similar ingredients with the marinade. By doing these things in advance could make your process less complicated.
Excitingly, let the instant pot do its wonders when the day of the cooking comes. The equipment can do several functions like saute, pressure cook, slow cook, etc. It’s like making with your regular pan and stove that produces quality home meals, minus the arm-tiring stirring.
Recipes in a slow cooker could be your finest option if you want to maintain a high-quality outcome. This procedure begins with the meat’s boiling, infusing the marinade mixture, and the actual process. Although employing this method takes a lot of time and patience.
Fortunately, an instant pot also has a slow cook function where you can make your favorite dish. So, expect a supremely tenderized meat that pulls down from the bones and melts in your mouth when you eat it.
If you don’t have an instant pot, a regular pressure cooker could also do the job for your mouth-watering recipes. Prepare the same ingredients, tenderize the meat by boiling before marinating, and add the veggies at the final stages.
However, a regular pressure cooker does not have an automatic regulator that allows you to set the right time and adequate temperature. That means you need to monitor from time to time the progress of your preparation. Of course, you don’t like to mess up the dish by undercook.
Other Delightful Variations
As briefly introduced, the recipes have evolved drastically from how it has been to the present. Many variants have emerged, and each of these variations is essential to know so that if you made a mistake, you might be able to fix it and lean to another variant.
First of all, let us explore the classic Chinese style recipe. This recipe is the version that originated from Binondo, Manila, which became famous. It has become the standard for all variations.
The recipe begins by boiling the meat before marinating it. This procedure washes away any dirt and stench odor. Besides, the Chinese believe that clean meat absorbs seasoning well.
Furthermore, once the meat is fresh and clean, you place it inside a deep casserole where you put in all the ingredients for marinating (including the oyster sauce and rice wine) and place it over a low fire for hours. By this process, the flavor sinks in and simultaneously tenderizes the meat.
The bottom line, this version has characterized a recipe with well-tenderized soft meat, proper mix and match of seasoning flavors, attractively looking plating, and soothing aroma. In other words, it is perfectly balanced. Hence, balance is the entire theme of any Chinese culinary masterpieces.
Filipinos are known for collecting foreign ideas and inspiration to create a new variation. Concerning this, the Kapampangan style is clear evidence of such Filipino characteristics.
In particular, this version follows almost everything in the Chinese trend except that the local adaptation is fruity and much sweeter. The Kapampangan added pineapple juice and sprite in the marinade. Plus, the pineapple chunks are included alongside bok choy as toppings.
Generally speaking, the Filipino culinary adaptation blends sweet and sour, having the former as the more dominant taste.
With Banana Blossom
Putting Banana Blossom with bok choy is another interesting variation of this mouth-watering recipe. It adds a little sour flavor, which suitably blends with the typically sweet Filipino trend. Hence, this is one of the most wanted versions.
Healthwise, there are lots of benefits banana blossoms can provide. This thing is a good source of antioxidants and anti-microbial properties help in digestion, regulates the menstrual cycle, and improves sleep. Well, that’s healthy for a food that is expected to have high cholesterol content.
Pata With Tomato Sauce
If you wish to cook our featured braised pork recipe more exceptional, try it with tomato. Magically, the recipe turns akin to a caldereta or afritada, without carrots and potatoes. Thus, expect the burst of flavor as the sourness of tomato mixes with the sweet and salty blend of the marinade and sauce.
Aside from that, this recipe is also healthy, thanks to the tomatoes and tomato sauce. Lycopene and coenzyme Q10 are the known nutritional contents of tomatoes. Such nutrients are good for heart and cardiovascular health.
Are you wondering how our featured recipes has obtained its peculiar name? The name Patatim is the shortened version of “Pata Itim” or black pork leg. Hence, this nomenclature was derived from its appearance of a pork leg knuckle dressed with an almost black colored flavoring.
Troubleshooting on Cooking this Pata Recipe
Indeed, making Patatim is no joke. Many things might fall short when you don’t have enough experience yet to make this dish. When you happen to encounter one, try these suggestions below.
- Add water to the flavorings if the taste becomes too overwhelming.
- Increase the amount of soy sauce or oyster sauce when it turns out bland.
- Extend cooking hours when the pork leg meat is still rubbery.
- Add more cornstarch or grind crackers to thicken the sauce when it becomes watery.
Tips to Cook
To produce a more quality outcome for Pata tim, make sure to observe the tips below. We hope you could minimize some errors and increase your chance of success.
- Select the meat from a younger hog. The flesh of older and more mature hogs are more rubbery and more difficult to tenderize.
- Boil the meat for more or less 10 minutes to wash away some dirt before marinating.
- Do not over fry the meat. The crispier the hock becomes, the harder the flavor to sink through the meat.
Best Served With
As lovely as this dish, other dishes may add enjoyment and pleasure with our featured recipes.
- Hot-steamed rice – nothing beats the Pinoy staple food as a partner with the braised pork.
- Pancit guisado – sauteed noodles are also wonderful to be paired with our featured recipe.
- Ginisang Repolyo (sauteed cabbage) – vegetable recipes such as the cabbage are a great equalizer to the menu’s high cholesterol component.
- Chopsuey – of course, the classic Filipino mixed veggies of all time. Chopsuey should not be left out when you dine with Pata itim.
- Fish Fillet – a complete full course meal with majestic pork recipes, always including something crunchy and fishy.
- Escabecheng Tilapia – sweet and sour fish deserves a spot with our feature pork recipes. The burst of flavor is mouth-watering.
- Korean Fried Chicken – if you’re going to have a full Asian cuisine with Pata tim, this Korean chicken recipe must be on the recipes. Indeed, a dining table becomes a feast.
- Mango Graham Cake – having too much greasy food can be lazy. Therefore, it is perfect to cap the meal with something sweet like the fruity graham cake.
- Pineapple Juice – certainly, a glass of ice-cold pineapple juice must be present when munching cholesterol-laden menus like this featured pork recipe.
Truly, Pata Tim is one heck of a recipe for big-time events and simple family feasts. However, it takes so much of your time and effort to perfect the main course’s preparation. Nevertheless, with this information, you might be able to pull this off right.
Don’t be afraid to try exploring this Chinese-inspired braised pork despite the challenging procedures to follow. With constant practice, you may be able to improve and make something satisfying. Go, and cook Pata Tim.
For more delicious recipe, visit Eat Like Pinoy!
Best Pata Tim Recipe
- 1 pc Pig's leg or pata
- 1 tbsp Soy sauce
- 1/4 tsp Sesame oil
- 1/2 cup Brown sugar
- 1 tbsp Sherry wine
- 2 pcs Star Anise
- 6 cups Water
- 4 pcs Dry mushroom
- 1/2 tsp Peppercorn
- 1 lb Bok choy
- 1/2 tsp Salt
- 1 cup Cooking oil
- Wash the pig's leg or pata and rub the whole leg with salt. Set aside.
- Heat oil in a cooking pot. And fry the pata until it gets light brown.
- In another casserole, pour water then add the fried pata. Pour-in soy sauce, sesame oil, wine and star anise. Season it with peppercorn and cook for 10 minutes or until it boils.
- When the sauce is a bit dry, add the mushroom and cook for another 5 minutes over low medium heat.
- Then add-in the pechay or bok choy. Simmer for 3-5 minutes while stirring.`
- Transfer into a serving plate and eat while hot! Enjoy.