Ingredients with Measurements:
- 2 lbs pork leg (pata)
- 1/2 cup soy sauce
- 1/2 cup oyster sauce
- 1/2 cup brown sugar
- 1/4 cup rice wine
- 1 tbsp sesame oil
- 1 tbsp black pepper
- 1 tbsp garlic, minced
- 2 cups water
- 2 red bell peppers, sliced
- 2 green bell peppers, sliced
- 2 tbsp cornstarch
- 2 tbsp water
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon
- Measuring cups and spoons
- Knife and cutting board
Step-by-step instructions:
1. In a large pot or Dutch oven, combine the soy sauce, oyster sauce, brown sugar, rice wine, sesame oil, black pepper, and garlic. Mix well.
2. Add the pork leg (pata) to the pot and pour in 2 cups of water. Bring to a boil over high heat.
3. Once boiling, reduce the heat to low and cover the pot. Simmer for 2 to 3 hours or until the pork is tender.
4. Add the sliced bell peppers to the pot and cook for another 5 minutes.
5. In a small bowl, mix the cornstarch and water until smooth. Add this mixture to the pot and stir well. Cook for another 2 minutes or until the sauce thickens.
6. Serve hot with steamed rice.
- Time:
Preparation time: 15 minutes
- Cooking time: 2 to 3 hours
Temperature:
- Low heat
Serving size:
- 6 to 8 servings
Nutritional information:
- Calories: 450
- Fat: 23g
- Carbohydrates: 28g
- Protein: 32g
Substitutions for ingredients:
- Pork leg (pata) can be substituted with pork belly or pork shoulder.
- Rice wine can be substituted with sherry or white wine.
- Cornstarch can be substituted with tapioca starch or potato starch.
Variations:
- Add sliced onions and carrots for more vegetables.
- Use chicken instead of pork for a lighter version.
- Add chili flakes or hot sauce for a spicy kick.
Tips and tricks:
- Make sure to simmer the pork leg (pata) until it is tender and falls off the bone.
- Use a wooden spoon to stir the pot to avoid scratching the surface.
- Adjust the sweetness and saltiness of the sauce to your liking.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve in a large serving dish with steamed rice and garnish with sliced green onions.
Garnishes:
- Sliced green onions or cilantro
Pairings:
- Steamed rice
- Stir-fried vegetables
- Fried rice
Suggested side dishes:
- Steamed bok choy
- Garlic fried rice
- Egg drop soup
Troubleshooting advice:
- If the sauce is too thick, add more water to thin it out.
- If the pork is not tender enough, simmer for another 30 minutes.
Food safety advice:
- Make sure to cook the pork leg (pata) until it reaches an internal temperature of 145°F to ensure it is safe to eat.
Food history:
- Pata Tim is a Filipino-Chinese dish that originated in the Philippines during the Spanish colonial period.
Flavor profiles:
- Savory, sweet, and slightly salty
Serving suggestions:
- Serve hot with steamed rice and your favorite side dishes.
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Region: Chinese