It’s something like pata tim. The difference is that instead of braising the pork pata (hock) in the sauce until the meat is practically falling off the bone, the pata is first cooked as crispy pata then pressure steamed until the desired tenderness is achieved. Secondly, the broccoli florets and slices of shiitake mushrooms are cooked as a separate stir fry then poured with the sauce over the cooked pata. Not complicated. Not a lot of work either. But getting the meat to the ideal stage of tenderness does take time and patience.
Like the way it looks?
Ingredients :
1 cooked crispy pata (recipe)
1 large head of broccoli
5-6 shiitake mushrooms
2 shallots
1 head of garlic
1 c. of pata broth
3 tbsps. of oyster sauce
1 tsp. of sugar
1/2 tsp. of ground black pepper
2 tsps. of tapioca or corn starch
2 tbsps. of peanut (or vegetable) oil
Cooking procedure :
First of all, when you pressure cook the pork pata, do not discard the broth. Don’t even remove it from the presssure cooker. Just take enough to measure one cup and set aside.
When the crispy pata is done, remove from the convection oven (or turbo broiler if that’s what you’re using) and cool for about 15 minutes.
Place a steamer rack in the pressure cooker (most pressure cookers come with steamer racks) and lay the pata on it. Lock in the lid and pressure steam the pata for 30 to 45 minutes depending on how big it is.
While the pata cooks, prepare the vegetables and sauce.
Mix together the oyster sauce, sugar, pepper and starch with a cup of water.
Crush, peel and finely mince the garlic. Peel and finely slice the shallots. Break the broccoli into bite-size florets. Cut off the stems of the mushrooms and discard. Slice the mushrooms caps thinly. If you’re using dried shiitake mushrooms, rehydrate in warm water for about 15 minutes then cut off the stems and slice the caps.
Heat the peanut or vegetable oil in a wok. Saute the garlic and shallots just until fragrant. Add the broccoli florets and sliced mushroom caps. Pour in the reserved broth. Bring to a boil. Pour in the starch solution and cook, stirring, until the sauce thickens. Taste and add more salt and/or sugar as necessary.
When the pata is done, use a large spatula or a turner to lift it from the rack and transfer to a serving platter. Arrange the vegetables around the pata and pour the sauce all over. Serve at once.
well well well…
lahat ng gusto ko nasa isang dish!
pata ng babs, broccoli at shiitake!
good one!
LOL Ayos!
i gotta try this one! looks so yummy…. daym, i’m getting hungry just looking at it, and it’s only going 8AM and i’m still in the office…. waaaahhh!
btw, where can i buy good stainless steel pots and pans? i’ve been using this set that was given to me, and well… uhrm… where can i buy that’s swak on the budget?
thanks, connie!
wow! parang ang sarap.. kaso inde pang noobie sa kusina
crispy pata pa lang tulo-laway na, dinagdagan pa ng mushrooms and broccoli, grabe na yan ah! just looking at the photos, parang gusto ko na kainin. i hope i can’t just pick it from my monitor straight to my dining table
sarap nito ms. connie, can’t wait to cook this on weekend.
Louie, I bought mine in Unimart around 10 years ago and I’m still using them. Some German brand for only a little over a thousand pesos at the time. One large, one medium and one small cooking pots with lids.
Ann, don’t feel intimidated. Most of time time, success in the kitchen is really about lakas ng loob.
phynkee, sana magustuhan nyo. Sabi ng panganay ko, sarap daw kasi super lambot pero malagkit-lagkit pa hehehe
THNK U
you’re welcome, darkangel. hope you and your visitors enjoy the pata dish.
it is juzt but WOOOOOOWWWWWWWWWW… i love mushrooms and broccoli…. its good… tapos para xng pata tim… da best tlga yan…. by the way, where can i buy shiitake or maitake mushrooms??? tnx
russell, shiitake mushrooms are available in most supermarkets. you can get them fresh or dried. dried is more common though.
This looks so good and special, kso parang di sayang pagpumalpak ako ng luto, bka sbihin ng asawa ko sana crispy pata na lang.
i will cook ths for my hubby and im sure,he will like it..
thanks Mam Connie for sharing the recipe..
keep up the goodwork..Godbless