Pata Tim

Pata Tim

  • 1 1/2 kilo pata or 1/2 pork leg
  • 1 bundle bokchoy leaves
  • 1 small onion, quartered
  • 3 cloves garlic, chopped
  • 6 to 8 Shitaake Mushrooms
  • 2 star anise
  • 2 bay leaves
  • 1/2 cup soy sauce
  • 900 ml pineapple juice
  • 1/2 cup brown sugar
  • 2 tbsp cornstarch dissolved in 3 tbsp water
  •  whole pepper corns
  •  water enough to cover the meat
  • 1 tbsp salt

 

 

Cooking Directions

  1. In big pot, place pork leg. Add water enough to cover the meat and bring to boil. Discard the first boil.
  2. Saute garlic and onions. Add pork and just brown each side. Put back the meat in a pot and pour in pineapple juice, soy sauce, sugar, salt,bay leaves, pepper corns, star anise, shitaake mushrooms and water. Add enough water to cover the meat.
  3. Simmer over low heat approximately 2-4 hours or until meat is tender and falling off the bone. Pressure cooker might take 1 hour only. Flip pata to every half an hour to avoid sticking on the pot and add more water if necessary.
  4. When meat is tender and the liquid is reduced, remove pata from the pot and set aside. Keep at least 2 cups of sauce.
  5. Pour in diluted cornstarch in the sauce and continuously stirring over medium heat until sauce thickens.
  6. When sauce thickens, place bokchoy leaves in. Let leaves soak for a few minutes until they become soft. Turn off heat.
  7. On a platter, place in pata tim and pour the sauce over. Arrange vegetables on the side.

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