This recipe is one of the popular pork leg Filipino dish which is very similar to the paksiw na pata but does this dish not have vinegar. Basically, this is a cooked pork leg with a blend of soy sauce, oyster sauce, pineapple juice and spices like garlic, star anise and cinnamon and with vegetables like mushrooms and bok choy. Its very tender meat and the skin with gelatin like texture and thick savory sauce is what makes this dish appetizing aside from its flavor. Cooking this dish may seems complicated but just reading the procedure, you will know that it is just simple. This Filipino dish is basically a pork leg boiled until very tender then cooked in a blend of soy sauce, oyster sauce, sugar and cornstarch. The sweet and thick sauce and the meat is almost separates from the bone is really so satisfying! Try this 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
How to cook Patatim Recipe:
- 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.