Recipes
Pata Tim
03
Mar
Mar
Culinary Elite Recipes: Chef Penk Ching at The Maya Kitchen
Pata Tim
Servings 6 servings
Ingredients
Main
- 1 piece pata (front leg)
- Chinese pechay
In Casserole:
- 4 cups water
- 3/4 cup soy sauce
- 3/4 cup vinegar
- 3-4 pieces star anise
- 1/2 cup brown sugar
- 6 cloves garlic minced
- 2 pieces bay leaves crumbled
- 1/4 teaspoon black pepper
Instructions
Main
-
In a pot, parboil leg with water for 10 minutes. Remove all impurities and water.
-
In a casserole, add the "Casserole" ingredients. Bring the mixture to boil.
-
Add the parboil leg to the broth mixture in the slow cooker or heavy duty casserole and cook to simmer until tender. Boil Chinese pechay in a separate sauce pan.
To serve:
-
Line the bottom of the platter with the boiled pechay.
-
Remove pork from cooker and place on top of the pechay and pour sauce over.
-
Garnish with wansuy or cilantro and star anise. Serve hot.