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.
- 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
- Place the pata in a casserole with 6 cups of water, soy sauce, hoisin sauce, brown sugar, pepper corns and bring to a boil.
- Add the star anise and sesame oil, simmer for an hour, or until pork is tender.
- Remove the pork and set aside, then add slurry to the pot. Let it simmer until sauce is glossy and thickened.
- Blanch the bokchoy in boiling water seasoned with salt.
- 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.
- Garnish with spring onions and serve with rice or steamed buns.