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 vinegar
- 1 tbsp sesame oil
- 1 tbsp ginger, minced
- 1 tbsp garlic, minced
- 2 cups water
- 6 pieces bok choy, trimmed and washed
Special equipment needed:
- Pressure cooker or slow cooker
Step-by-step instructions:
1. In a pressure cooker or slow cooker, combine soy sauce, oyster sauce, brown sugar, rice vinegar, sesame oil, ginger, garlic, and water. Mix well.
2. Add the pork leg (pata) to the mixture and make sure it is fully coated with the sauce.
3. Cook the pork leg (pata) in the pressure cooker for 1 hour or in the slow cooker for 6-8 hours on low heat.
4. Once the pork leg (pata) is cooked, remove it from the pressure cooker or slow cooker and set it aside.
5. Add the bok choy to the remaining sauce in the pressure cooker or slow cooker and cook for 5-7 minutes until the bok choy is tender.
6. Serve the pork leg (pata) with the bok choy on the side.
- Time:
Preparation time: 15 minutes
- Cooking time: 1 hour (pressure cooker) or 6-8 hours (slow cooker)
Temperature:
- Pressure cooker: High pressure
- Slow cooker: Low heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 520
- Fat: 26g
- Carbohydrates: 29g
- Protein: 41g
Substitutions for ingredients:
- Pork leg (pata): Pork hocks or pork belly
- Soy sauce: Tamari or coconut aminos
- Oyster sauce: Hoisin sauce or soy sauce
- Brown sugar: Coconut sugar or honey
- Rice vinegar: Apple cider vinegar or white wine vinegar
- Bok choy: Chinese broccoli or spinach
Variations:
- Add sliced shiitake mushrooms to the sauce for extra flavor.
- Use chicken instead of pork for a lighter version of the dish.
- Add sliced carrots and onions to the sauce for a more colorful dish.
Tips and tricks:
- Make sure to trim any excess fat from the pork leg (pata) before cooking.
- If using a slow cooker, sear the pork leg (pata) in a pan before adding it to the slow cooker for extra flavor.
- For a thicker sauce, mix 1 tbsp cornstarch with 1 tbsp water and add it to the sauce before cooking.
Storage instructions:
- Store leftover Pata Tim with Bok Choy in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the Pata Tim with Bok Choy in the microwave or on the stove until heated through.
Presentation ideas:
- Serve the Pata Tim with Bok Choy on a large platter with the bok choy arranged around the pork leg (pata).
Garnishes:
- Chopped green onions or cilantro
Pairings:
- Steamed rice or noodles
Suggested side dishes:
- Stir-fried vegetables or a simple salad
Troubleshooting advice:
- If the sauce is too salty, add a little bit of water to dilute it.
Food safety advice:
- Make sure to cook the pork leg (pata) to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
- Pata Tim is a Filipino-Chinese dish that is traditionally served during special occasions.
Flavor profiles:
- Sweet, savory, and slightly tangy
Serving suggestions:
- Serve the Pata Tim with Bok Choy as a main dish for dinner or lunch.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Chinese