PATA TIM (PORK HOCKS WITH CHINESE SAUCE)
Steps:
- 1.) Put all (No. 1) Ingredients in a pot and let it boil. Once boiling, simmer for two hours. 2.) When pork is tender, put all (No. 2) ingredients in the pot and cook for 3 minutes or until green beans are tender. 3.) Pour in the cornstarch. Boil until the sauce is thick. 4.) Put in lettuce leaves. Let cook for 2 minutes or to your desired tenderness. 5.) Serve in a bowl and sprinkle chopped green onion leaves on top.
PORK PATATIM (FILIPINO-CHINESE STEWED PORK LEG/KNUCKLES)
This dish reminds me of my days growing up in Cebu City - Philippines. Most Filipino-Chinese restaurants have patatim included in their chef's specials. This dish is fork-tender, fall-off-the-bone pork knuckles stewed on soy sauce, oyster sauce, and rice wine. Best eaten with rice or steamed bao buns.
Provided by jerryrard
Categories Pork
Time 2h15m
Yield 6-10 serving(s)
Number Of Ingredients 14
Steps:
- bake pork pata in oven at 450 until the skin turns brown. this is what prevents the skin from breaking when it is stewing. while the pork pata is baking, soak the shitake mushrooms in hot water.
- when done, place pata in a casserole. add the 6 cups of water, soy sauce, hoysin sauce, brown sugar, pepper corns and bring to a boil.
- add the star anise (or anise extract) and sesame oil. simmer for an hour, or until pork is tender that the meat almost falls off the bone.
- mix constarch in 1/4 cup cold water, and add to the pot. continue to let it simmer until sauce thickens.
- blanch the bokchoy in boiling water seasoned with garlic salt. do not overcook the veg to retain its bright green color.
- to serve, take out the pata and place them in the middle of a serving dish surrounded by the strained blanched bokchoy. pour the sauce over the pata and vegetables.
- enjoy.
- ** optional - you can add hard-boiled eggs to the stew towards the end of the simmering process for sumptuous "humba eggs".
Nutrition Facts : Calories 723.3, Fat 43.7, SaturatedFat 15, Cholesterol 165.9, Sodium 1465, Carbohydrate 38.8, Fiber 0.3, Sugar 36, Protein 42.2
PATATIM
this is one of my unique recipe that my husband really love...its a chinese recipe using pork front leg.be sure that the leg is free from hair its very clean..
Provided by wildflower_0819
Categories < 4 Hours
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- boil pata (halfly cut)into deep pan with half-filledwater.
- putting star anise and 1 onion cut into cubes until the pork is tender.mix soysauce,brown sugar,seasoning and flour into separate bowl.set aside.in a frying pan sautee garlic and 1 onion,carrots then pour into pork together with
- the soysauce mixture, until the sauce becomes thickened.put mushroom(drained) and the cabbage.serve hot and enjoy -- .
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THE BEST EVER PATA TIM (BRAISED PORK HOCK) - FOXY FOLKSY
2018-05-08 Pour 4 cups of water into a pot. Add salt, star anise, bay leaves, and peppercorns. Bring to a simmer until salt is dissolved. Let it cool down to room …
From foxyfolksy.com
5/5 (5)Total Time 4 hrs 5 minsCategory Main CourseCalories 613 per serving
From foxyfolksy.com
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- Pour 4 cups of water into a pot. Add salt, star anise, bay leaves, and peppercorns. Bring to a simmer until salt is dissolved. Let it cool down to room temperature.Place pork hock in a large bowl or a Ziploc bag. Pour the brine solution over the pork hock and cover. Place in the fridge overnight (or up to 3 days). Remove from brine and pat the pork hock dry.
- In a pot just large enough to fit the whole pork hock, heat oil over medium-high heat. Sear all sides until golden about 3 minutes each side.
- Pour 3 cups of water and add the garlic, brown sugar, soy sauce, star anise, bay leaves, and peppercorns. Cover the pot with the lid and bring to a boil.
- Once it starts to boil, turn down the heat to low and cook for at least 3 hours or until the skin and meat are so tender they easily separate from the bone. Remember to turn the meat every other 30 minutes. You may have to add more water until the meat reached the desired tenderness.Make sure also that by that time, you still have at least 1 cup (up to 1.5 cups) of the liquids remaining.
PATA TIM RECIPE | PANLASANG PINOY MEATY RECIPES
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From panlasangpinoymeatrecipes.com
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PATA TIM RECIPE: HOW TO COOK PATA TIM
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PATATIM - HAM HOCK WITH A SWEET SAUCE AND CRISP …
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PATA TIM (SLOW COOKER CHINESE STEWED PORK HOCK)
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PATA TIM » PINOY FOOD RECIPES
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PATA TIM (CHINESE-STYLE BRAISED PORK LEG) - KAWALING PINOY
2017-08-21 In a wide pan over high heat, heat 2 tablespoons of the oil. Add pork leg and sear on all sides. Remove from pan and set aside. In a large pot, combine Chinese cooking wine, …
From kawalingpinoy.com
3.4/5 (52)Total Time 2 hrs 45 minsCategory Main EntreeCalories 580 per serving
From kawalingpinoy.com
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- In a wide pan over high heat, heat 2 tablespoons of the oil. Add pork leg and sear on all sides. Remove from pan and set aside.
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PATA TIM RECIPE FILIPINO STYLE - THERESCIPES.INFO
Patatim. 1 Marinate the pata in soy sauce, pineapple juice, pepper and garlic powder overnight. (Turn it over after 3 hrs.) 2 Boil the ham hock with the marinade and enough water to simmer for about 2 hours or until tender, (or pressure cook for 30-40 minutes). 3 Saute garlic, onion, ginger and star anise and the sliced mushrooms.
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HOW TO COOK PATA TIM – INSTANT POT TEACHER
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PATATIM RECIPE
Patatim Recipe | Panlasang Pinoy Recipes™ Sep 01, 2020 · 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 …
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From ajinomoto.com.ph
From ajinomoto.com.ph
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Oct 1, 2017 - Patatim is very popular Pinoy-Chinese dish made out of slowly boiled pork leg until it became very tender then. Oct 1, 2017 - Patatim is very popular Pinoy-Chinese dish made out of slowly boiled pork leg until it became very tender then. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. …
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