Pata Tim
How I cooked this Pata Tim
Ingredients
For boiling the pork
- 1 ½ kilo pork pata or hock/leg
- 12 cups water
- 2 tbsp shaoxing wine
- 1 tbsp salt
- 1 thumb-sized ginger, sliced
For making the Pata Tim
- 4 tbsp cooking oil
- 10 cloves garlic (crushed)
- 1/2 cup celery stalk(sliced)
- ¼ cup brown sugar
- 1 tbsp whole black pepper
- 3 pcs star anise
- 3-4 pcs bay leaves
- ½ cup shaoxing wine
- ¼ cup light soy sauce
- ¼ cup dark soy sauce
- 8 cups water
- 1 tbsp cornstarch mixed with 3 tbsp water (thickening agent)
Procedures
- Place water, pork hock, Shaoxing wine, salt, and ginger in a large pot. Boil for 20 minutes. Remove the pork hock from the pot, drain and pat dry with paper towels. Transfer to a plate and set aside.
- Heat oil in a large, high-walled pan over medium heat. When oil is hot enough, sear all sides of the boiled pork hock until browned. Remove from pan and set aside.
- Using the same pan and oil, sauté garlic until fragrant, then sauté the celery stalks. Add brown sugar, whole black pepper, star anise, and bay leaves. Stir.
- Pour Shaoxing wine, light soy sauce, dark soy sauce, and water. Mix. Add seared pork hock, then cover the pan with a lid. Lower heat to medium-low and simmer for 1 – 1½ hours or until pork is soft and tender. Add more water if needed in 1/2 cup increments until cooked.
- Remove the spices from the sauce using a slotted spoon. Taste and adjust with salt if needed. Pour cornstarch slurry or thickening agent. Simmer for 3-5 minutes until sauce is thick.
- Serve.
Source
https://amiablefoods.com/pata-tim/