PATA TIM

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Special dish for special occasions! Serve this sweet and savory pork recipe, that everyone will enjoy! 

Serves 4 to 5.

INGREDIENTS:

Set A:

  • 1 whole pork hock (pata) (around 1.2 kilos)
  • 1 tablespoon rock salt
  • 4 tablespoons Shaoxing rice wine (Chinese cooking wine) or rum
  • 2 stalks leeks
  • 1 tablespoon whole peppercorns
  • 6 cups water, for boiling 

Set B (Seasoning):

  • ½ cup soy sauce
  • 4 tablespoons oyster sauce
  • 3 cups strained stock, from boiling liquid 
  • ½ cup sugar
  • 4 pieces star anise
  • 1 piece cinnamon stick
  • 2 cloves garlic, sliced
  • 4 pieces dried shiitake mushrooms, rehydrated

 Set C:

  • 4 tablespoons cornstarch or potato starch
  • ¼ cup water
  • 2 tablespoons sesame oil

 For Garnish:

  • Bunch of bok choy or asparagus or broccoli, blanched
  • Carrot, cut into florets

Chef Tatung’s Tip: 

  • To achieve restaurant quality pata tim, cool pork after preparation A, and deep-fry pork before braising again. 
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