Ingredients with Measurements:
- 1.5 kg pork leg (pata)
- 1 whole chicken, cut into serving pieces
- 3 large carrots, sliced
- 1 onion, chopped
- 5 cloves garlic, minced
- 1 cup soy sauce
- 1 cup brown sugar
- 1 cup rice wine
- 2 cups water
- 2 star anise
- 2 cinnamon sticks
- 1 tsp black peppercorns
- 2 bay leaves
- 2 tbsp vegetable oil
- Salt and pepper to taste
Special equipment needed:
- Large pot or Dutch oven with a lid
Step-by-step instructions:
1. Heat the vegetable oil in the pot over medium heat. Sauté the onion and garlic until fragrant.
2. Add the pork leg and chicken pieces to the pot. Season with salt and pepper. Brown the meat on all sides.
3. Pour in the soy sauce, brown sugar, rice wine, and water. Stir to combine.
4. Add the star anise, cinnamon sticks, black peppercorns, and bay leaves to the pot. Cover with the lid.
5. Bring the mixture to a boil, then reduce the heat to low. Simmer for 2-3 hours or until the meat is tender.
6. Add the sliced carrots to the pot during the last 30 minutes of cooking.
7. Once the meat is tender and the carrots are cooked, remove the pot from the heat.
8. Serve hot with steamed rice.
- Time:
Preparation time: 20 minutes
- Cooking time: 2-3 hours
5. Temperature:
- Medium heat for sautéing
- Low heat for simmering
Serving size:
- 6-8 servings
Nutritional information:
- Calories per serving: 580
- Fat: 25g
- Carbohydrates: 38g
- Protein: 49g
- Sodium: 2400mg
Substitutions for ingredients:
- Pork leg can be substituted with beef shank or oxtail.
- Rice wine can be substituted with dry sherry or white wine.
- Brown sugar can be substituted with palm sugar or honey.
Variations:
- Add sliced shiitake mushrooms to the pot during the last 30 minutes of cooking.
- Use pork belly instead of pork leg for a richer flavor.
- Add hard-boiled eggs to the pot during the last 15 minutes of cooking.
Tips and tricks:
- Browning the meat before simmering adds flavor and color to the dish.
- Use a large pot with a lid to ensure even cooking and to prevent the liquid from evaporating too quickly.
- Adjust the seasoning to taste before serving.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a pot over low heat until heated through.
Presentation ideas:
- Serve the Pata Tim with Chicken and Carrots in a large serving dish.
- Garnish with chopped green onions or cilantro.
Garnishes:
- Chopped green onions or cilantro
Pairings:
- Steamed rice
- Stir-fried vegetables
Suggested side dishes:
- Stir-fried bok choy
- Garlic fried rice
Troubleshooting advice:
- If the liquid evaporates too quickly, add more water or broth to the pot.
Food safety advice:
- Make sure the meat is cooked to an internal temperature of 165°F (74°C) to ensure it is safe to eat.
Food history:
- Pata Tim is a Filipino-Chinese dish that originated in the Philippines. It is a slow-cooked pork leg dish that is typically served during special occasions.
Flavor profiles:
- Savory, sweet, and slightly spicy
Serving suggestions:
- Serve hot with steamed rice and your favorite side dishes.
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Region: Filipino