Ingredients with Measurements:
- 2 lbs pork leg (pata), sliced
- 1/2 cup soy sauce
- 1/2 cup oyster sauce
- 1/2 cup brown sugar
- 1/4 cup rice vinegar
- 1/4 cup sherry wine
- 1/4 cup water
- 1 tbsp cornstarch
- 1 tbsp sesame oil
- 1 tbsp garlic, minced
- 1 tbsp ginger, minced
- 1 tsp black peppercorns
- 1 tsp star anise
- 1 tsp salt
- 1/2 tsp five spice powder
- 12 quail eggs, boiled and peeled
Special equipment needed:
- Large pot or Dutch oven
- Tongs
- Strainer
- Mixing bowl
- Whisk
Step-by-step instructions:
1. In a large pot or Dutch oven, add the sliced pork leg, soy sauce, oyster sauce, brown sugar, rice vinegar, sherry wine, water, cornstarch, sesame oil, garlic, ginger, black peppercorns, star anise, salt, and five spice powder. Mix well.
2. Bring the mixture to a boil over high heat. Once boiling, reduce the heat to low and cover the pot.
3. Simmer the pork for 2-3 hours or until it becomes tender and the sauce has thickened.
4. Once the pork is cooked, remove it from the pot using tongs and place it on a serving dish.
5. Add the boiled quail eggs to the pot and simmer for 5-10 minutes or until they are heated through.
6. Using a strainer, remove the quail eggs from the pot and arrange them around the pork on the serving dish.
7. Pour the remaining sauce over the pork and quail eggs.
Time:
Preparation time: 20 minutes
Cooking time: 2-3 hours
Temperature:
Simmer on low heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 420
Fat: 20g
Protein: 35g
Carbohydrates: 25g
Fiber: 1g
Sugar: 20g
Sodium: 2000mg
Substitutions for ingredients:
- Pork leg can be substituted with pork belly or pork shoulder.
- Quail eggs can be substituted with chicken eggs.
Variations:
- Add vegetables such as bok choy or carrots to the pot during the last 30 minutes of cooking.
- Use chicken instead of pork for a lighter version of the dish.
- Add sliced mushrooms to the pot for extra flavor.
Tips and tricks:
- To make the pork more tender, marinate it in the sauce for a few hours before cooking.
- Use a meat thermometer to ensure the pork is fully cooked.
- Serve with steamed rice to soak up the flavorful sauce.
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 stove over low heat until heated through.
Presentation ideas:
Serve the Pata Tim with Quail Eggs on a large platter with steamed rice and garnish with sliced green onions.
Garnishes:
Sliced green onions, chopped cilantro, or sesame seeds.
Pairings:
Steamed rice, stir-fried vegetables, or a side salad.
Suggested side dishes:
Steamed rice, stir-fried vegetables, or a side salad.
Troubleshooting advice:
- If the sauce is too thin, mix 1 tbsp cornstarch with 1 tbsp water and add it to the pot. Cook for a few minutes until the sauce thickens.
- If the pork is tough, it may need to be cooked for a longer period of time.
Food safety advice:
- Make sure the pork is fully cooked before serving.
- Store leftovers in the refrigerator and consume within 3 days.
Food history:
Pata Tim is a Filipino-Chinese dish that originated in the Philippines. It is a slow-cooked pork dish that is typically served during special occasions.
Flavor profiles:
Sweet, savory, and slightly tangy.
Serving suggestions:
Serve hot with steamed rice and your choice of side dishes.
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Region: Filipino