Ingredients with Measurements:
- 1.5 kg pork leg (pata)
- 1/2 cup soy sauce
- 1/2 cup oyster sauce
- 1/2 cup brown sugar
- 1/4 cup rice wine
- 1 head garlic, minced
- 1 thumb-sized ginger, sliced
- 2 cups water
- 1 tbsp cornstarch, dissolved in 2 tbsp water
- 1/2 kg shrimp, peeled and deveined
- 2 leeks, sliced diagonally
- Salt and pepper to taste
Special equipment needed:
- Large pot or Dutch oven
Step-by-step instructions:
1. In a large pot or Dutch oven, combine the pork leg, soy sauce, oyster sauce, brown sugar, rice wine, garlic, ginger, and water. Bring to a boil over medium-high heat.
2. Lower the heat to low and cover the pot. Simmer for 2-3 hours or until the pork is tender.
3. Once the pork is tender, remove it from the pot and set aside.
4. Add the cornstarch mixture to the pot and stir until the sauce thickens.
5. Add the shrimp and leeks to the pot and cook for 5-7 minutes or until the shrimp turns pink and the leeks are tender.
6. Season with salt and pepper to taste.
7. Return the pork to the pot and simmer for another 5 minutes to reheat.
8. Serve hot with steamed rice.
- Time:
Preparation time: 20 minutes
- Cooking time: 3 hours
5. Temperature:
- Medium-high heat for boiling
- Low heat for simmering
Serving size:
- 6-8 servings
Nutritional information:
- Calories: 580
- Fat: 22g
- Carbohydrates: 38g
- Protein: 57g
Substitutions for ingredients:
- Pork leg can be substituted with pork belly or beef brisket.
- Rice wine can be substituted with sherry or white wine.
- Oyster sauce can be substituted with hoisin sauce.
Variations:
- Add vegetables like bok choy or carrots for added nutrition.
- 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 remove any excess fat from the pork leg before cooking.
- To make the pork leg more tender, you can marinate it overnight in the sauce before cooking.
- Use a slotted spoon to remove any impurities that rise to the surface while simmering.
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 in a large platter with the pork leg in the center and the shrimp and leeks around it.
Garnishes:
- Chopped scallions or cilantro
Pairings:
- Steamed rice
- Stir-fried vegetables
Suggested side dishes:
- Steamed broccoli
- Stir-fried green beans
Troubleshooting advice:
- If the sauce is too salty, add a bit of water to dilute it.
Food safety advice:
- Make sure to cook the pork leg thoroughly to avoid any risk of foodborne illness.
Food history:
- Pata Tim is a popular Filipino dish that originated in the Chinese community in the Philippines.
Flavor profiles:
- Savory, sweet, and slightly tangy
Serving suggestions:
- Serve with steamed rice and a side of vegetables for a complete meal.
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Region: Chinese