Patatim Recipe

Patatim Recipe

Patatim is very popular Pinoy-Chinese dish made out of slowly boiled pork leg until it became very tender then cooked in a mixture of rice wine, garlic, star anise, soy sauce, oyster sauce, sugar, pork broth, cornstarch, and salt. The dish is being cooked in a manner similar to Paksiw na Pata but without the use of vinegar.

This recipe has a very thick sauce and the meat almost separate to the bone. This dish is very popular in Authentic Chinese food establishments in the Philippines such as the restaurants and even hawker stalls in Binondo (it is an enclave in manila where mostly populated by Chinese immigrants.  It is the oldest Chinatown in the world, established in 1594.). Traditionally it is cooked with dried shitake mushrooms and served over blanched vegetables such as broccoli or bok choy, but the non-Filipino-Chinese version uses banana blossoms and cardaba bananas instead.

This recipe continues to evolve as creative cooks and chefs try to variete it by adding additional ingredients or substitutions such as bay leaves, mustard leaves, pineapple juice, dried squid, spring onions, onions, honey, cinnamon, peppercorns and other ingredient they can think of suitable to this dish. We can say that this dish was invented after the Spanish era by the Filipino-Chinese community because of the name itself.  Pata is a Spanish word for “leg” and Tim is a Chinese word which refers to a cooking procedure on how a dish is cooked. And this is indeed another mouth-watering main dish that is truly enjoyed by most Filipinos.

Ingredients:

  •  1.2-1.5 kilo pork legs (pata front)
  • 1 tbsp. sesame oil
  • 2 pcs. star anise
  • ½ cup soy sauce
  • 2 tbsp. hoisin sauce
  • 2 tbsp. oyster sauce
  • 6 cups water
  • 1 cup brown sugar
  • ½ cup rice wine
  • 1 tsp. black peppercorn
  • 1 tsp. sesame oil
  • ¼ cup slurry
  • 5 pcs. baby bokchoy, blanched
  • 10 shiitake mushrooms

Cooking Instructions:

  1. Place the pata in a casserole with 6 cups of water, soy sauce, hoisin sauce, brown sugar, pepper corns and bring to a boil.
  2. Add the star anise and sesame oil, simmer for an hour, or until pork is tender.
  3. Remove the pork and set aside, then add slurry to the pot. Let it simmer until sauce is glossy and thickened.
  4. Blanch the bokchoy in boiling water seasoned with salt.
  5. To serve, place the pork in the middle of a serving dish then serve with blanched bokchoy and lastly pour the sauce over the pork and vegetables.
  6. Garnish with spring onions and serve with rice or steamed buns.




Disclaimer

Panlasang Pinoy Recipes™ is a food blog that compiles delicious and easy to prepare recipes from various sources around the web. We claim no credit for any images, recipes and videos featured on this blog unless otherwise noted. Read More....

10 Responses

  1. Joyce says:

    How about the rice vinegar?

  2. Gretchen Leal says:

    Please send me recipe to my email

  3. Adelita Marshall says:

    What is slurry, listed as one of the ingredients? Where can I buy it?
    Thanks.

  4. Teresa Badayos Uico says:

    I remember those days in the 60s when with friends, we frequented the Carvajal Restaurant in Binondo, because of their unique, mouth-watering patatim. Their unforgettable Pata Tim was always number one in our order. Wonder if Carvajal Restaurant still exists in that place.

  5. Annee Longley says:

    What is slurry? that doesn’t sound right! Please explain. Thanks

  6. kapid castanares says:

    Pls sent to my gmail acct this recipi

  7. Bogs says:

    FYI a slurry is a mixture of water and a starch (cornstarch is the usual one for Filipinos) needed to thicken sauces.

    http://rouxbe.com/tips-techniques/361-what-is-a-slurry

  8. Lita A. Vital says:

    I love it, i want to cook to my canteen

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