Ingredients with Measurements:
- 2 lbs pork leg (pata)
- 1 block firm tofu, cut into cubes
- 1 bunch bok choy, trimmed and cut into bite-sized pieces
- 1/2 cup soy sauce
- 1/2 cup oyster sauce
- 1/4 cup brown sugar
- 1/4 cup rice vinegar
- 1/4 cup sherry or Chinese cooking wine
- 1 onion, chopped
- 6 cloves garlic, minced
- 2 bay leaves
- 1 tsp black peppercorns
- 4 cups water
- 2 tbsp cornstarch
- 2 tbsp water
- 2 tbsp vegetable oil
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, heat the vegetable oil over medium-high heat. Add the onion and garlic and sauté until fragrant.
2. Add the pork leg (pata) and brown on all sides.
3. Add the soy sauce, oyster sauce, brown sugar, rice vinegar, sherry or Chinese cooking wine, bay leaves, black peppercorns, and water. Bring to a boil.
4. Once boiling, lower the heat to a simmer and cover the pot. Cook for 2-3 hours or until the pork is tender and falling off the bone.
5. Remove the pork from the pot and set aside. Strain the sauce and discard the solids.
6. Return the sauce to the pot and bring to a boil. Add the tofu and bok choy and cook for 5-7 minutes or until the vegetables are tender.
7. In a small bowl, mix the cornstarch and water to make a slurry. Add the slurry to the pot and stir until the sauce thickens.
8. Add the pork back to the pot and heat through.
9. Serve hot with steamed rice.
Time:
Preparation time: 20 minutes
Cooking time: 2-3 hours
Temperature:
Simmer over low heat
Serving size:
6-8 servings
Nutritional information:
Calories: 450
Fat: 20g
Carbohydrates: 30g
Protein: 35g
Sodium: 1800mg
Substitutions for ingredients:
- Pork leg (pata) can be substituted with pork belly or pork shoulder.
- Firm tofu can be substituted with silken tofu.
- Bok choy can be substituted with other leafy greens such as spinach or kale.
- Sherry or Chinese cooking wine can be substituted with dry white wine or rice wine vinegar.
Variations:
- Add sliced shiitake mushrooms for extra flavor and texture.
- Use chicken instead of pork for a lighter version.
- Add sliced carrots and potatoes for a heartier meal.
Tips and tricks:
- Browning the pork before simmering adds extra flavor to the dish.
- Use a slotted spoon to remove the solids from the sauce before straining to make the process easier.
- Adjust the sweetness and saltiness of the sauce to your liking by adding more or less brown sugar and soy sauce.
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 bowl or platter with steamed rice on the side.
Garnishes:
Garnish with sliced green onions and chopped cilantro.
Pairings:
Pair with a light and refreshing cucumber salad or pickled vegetables.
Suggested side dishes:
Steamed rice, stir-fried vegetables, or egg drop soup.
Troubleshooting advice:
- If the sauce is too thin, add more cornstarch slurry to thicken.
- If the sauce is too thick, add more water to thin it out.
Food safety advice:
- Make sure the pork is cooked to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Pata Tim is a popular Filipino-Chinese dish that originated in the Philippines during the Spanish colonial period. It is a slow-cooked pork leg dish that is braised in a sweet and savory sauce.
Flavor profiles:
Sweet, savory, umami
Serving suggestions:
Serve hot with steamed rice and a side of stir-fried vegetables.
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