Thrice cooked pata tim

For my latest version of pata tim, click here.

Thrice cooked pata timI used to cook pata tim by marinating, frying then braising the pork pata (leg). Somehow, the meat never reaches the stage of tenderness that Chinese restaurants are famous for. The skin of the pata sticks to the cooking pan during braising before the meat reaches the desired tenderness. So I thought I’d revise the cooking procedure. To cook last night’s pata tim, I first boiled the pork pata in highly seasoned water. Then, I placed it in the convection oven for about 35 minutes to make the rind crispy. Finally, I steamed it for another 45 minutes. This time, it was as tender as the pata in the Chinese restaurants. The meat was falling off the bones and the texture was moist and wonderful.

Ingredients :

1 whole pork pata (front)
1 whole garlic
a thumb-sized piece of ginger
1 whole onion
1 star anise
1 bay leaf
10 peppercorns
a teaspoon of dried oregano
salt
1/2 c. of soy sauce
1/8 c. of honey, dark corn syrup or molasses
sesame seed oil
a bunch of pechay (pei tsai), ends trimmed

Wash the pata wall. Scape off the skin with a knife. Remove any remaining hairs with a kitchen torch. Make a deep incision on the joint that separates the leg from the feet. Place in a large cooking pan and cover with water. Bring to a boil, removing scum as it rises. Pour in the soy sauce and the corn syrup, molasses or honey. Add the garlic, ginger, onion, peppercorns, oregano, bay leaf and star anise. Lower the heat, cover and simmer for about 2 hours. Alternatively, pressure cook for an hour counting from the time the valve starts to turn. Cool in the sauce. When cool, transfer to a plate and continue cooling.

Strain the sauce. Add more salt if necessary.

Place the pata in an oven proof dish and place in the convection oven set at maximum heat. Cook until the rind starts to get puffy. Remove from the oven and transfer to a clean heat proof bowl. Pour over the strained sauce. Steam over simmering water for another 40 to 45 minutes. During the last 10 minutes of cooking, add the trimmed pechay. Turn off the heat and drizzle with a teaspoonful of sesame seed oil.

You can serve the pata tim in the same bowl in which it was steamed or carefully transfer to a plate, arrange the pechay around it and pour over the sauce.

  • anna martin

    the way you wrote about your p[ata tim seems very interesting but there was no recipe attached-did you forget? i was very interested but turned very sucky. hopefullt you will be a little careful. thanks.

    • ellen

      If I may share something from what I’ve learned you should first boil the Pata & then pour honey / molasses brush it thinly all over the skin & deep fry it..then rinse w/ vinegar to get the wrinkle effect & to minimize the oil taste … & return the pata back to the broth,continue boiling at med heat until its soft & tender, then in a separate pan saute the veggies, then flavored w/ chinese spices & seasonings,then pour the sauteed veggies back to the broth & thicken w/ cornstarch .. *

  • http://homecookingrocks.com Connie

    anna, no, i didn’t forget. you just FAILED to see the link to page 2 where the recipe is.

  • Bonix

    We tried it and WE LIKED IT! Thanks! If you could only smell how lovely it is after you cooked it. All the flavors really blend with each other. Delicioso…

  • josh

    connie, if i steam the pata, do i have to cover the steamer. sorry, to ask, but i’m just new to cooking. thanks.

  • Abby

    will cook this for noche buena…. my hubby and son said we should lay off the ham this year… i think this will do the job. thanks connie!

  • joey

    question:

    ano difference ng pata tim sa lutong makaw?

  • http://homecookingrocks.com Connie

    Is “lutong makaw” a dish?

  • joey

    yun nga ako nalilito eh
    matagal ko na naririnig na kapag pata tim ang dish, binabanggit nila na lutong macao daw yun.

    natanong ko lang baka kasi may idea ka.

  • mitz

    hi connie, mas masarap ba if you stick icepick in the pata prior to cooking so it absorbs all the flavors?

  • mitz

    and i remember when i was very young, my folks would buy pata tim at imperial jade in matalino st. diliman quezon city. it is now kowloon. the pata tim had gulay but it wasnt pechay. it looked like pechay but it tasted better but with a glossy texture and imported daw na gulay ito. i wonder if you would know what kind of gulay it is. that gulay was equally as good as the pata believe me. if only i could find one

  • http://homecookingrocks.com Connie

    “mas masarap ba if you stick icepick in the pata prior to cooking so it absorbs all the flavors?”

    I have never tried that since the juices from the meat will also ooze out.

  • Joey

    Connie, can you explain in detail the steaming process. Thanks.

  • http://homecookingrocks.com Connie

    You buy a steamer (photo), you place the pork on a plate and into the steamer and the steamer goes over a pot of simmering water (illustration).

    • gab

      im a fan of sarcasm and this is really funny!Ü

      • http://www.homecookingrocks.com Connie

        I bet that “Joey” didn’t catch the sarcasm there.

        • ibex

          Because Joey was asking an honest question

          • http://homecookingrocks.com Connie

            Oh, right. The whole procedure is laid out in the entry, he asks for a repeat in the comment thread and that’s an honest question. You should marry him!

  • http://mayeth.fotopages.com mayeth

    i think the leafy vegetable is the chinese pechay or bokchoy..

  • http://homecookingrocks.com Connie

    that’s what it says in the list of ingredients.

  • Peachy

    Hi, Connie!

    I notice that a crucial step to your recipe is sticking the pata into a convection oven. The only problem here is that I don’t own one, and I usually cook with just a hot plate and an oven toaster here at home. I don’t even have a microwave.

    Is the step involving the oven an indispensable one? Is there perhaps a substitute for it? I’m dying to try this recipe, but the technicalities are holding me back.

    Please let me know what you think. Thank you very much, and keep up the awesome work on your blog.

  • http://homecookingrocks.com Connie

    Peachy, it’s the oven part that makes the skin a bit chewy. Adds texture. If plain soft skin is okay with you, you can skip the oven part. Or you can fry the pata just to make the skin puff up a bit.

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  • mareza

    how would i know if it is a front pata? they are $0.78 a pound
    at the store now.(on sale)

  • http://homecookingrocks.com Connie

    From the shape, Mareza. Or you can ask the butcher.

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  • Rinz

    Hi Connie,

    I am impressed with the outcome of my custard cake using your recipe. Definitely, this pata tim is good also. I am looking forward to cook try this on my birthday (april 24). I just hope i can perfect it on my first try. I will keep you updated.

  • paw

    hi mejo nalito lang ako,pag steam ba yung pork nakalagay na din yung sauce nya…censya na po

    • http://homecookingrocks.com Connie

      3rd sentence, 2nd to the last paragraph.

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  • rinz

    Hi Connie,

    Great recipe. Tried it twice already. And everybody loved it. Even my boss….hehehe, sipsip…..Thanks, Connie and more power to you. Huwag ka magsawa mag-post ng iyong mga new innovations. Nakakatuwa.

  • http://none Cathie

    Hello1 kailangan ba talagang i-oven? what if pag walang oven? anong alternative for that?

    • http://www.homecookingrocks.com Connie

      Fry, braise and steam. Or fry and braise.

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  • remy

    hi miss connie,
    paano kung hindi magkasya yung pata sa steamer ko, is there any alternative to this? i would like to try yhis…i’ve tried your cacciatore and i love it……

  • http://kwentongwalangkwenta.com auee

    yummy kaya lang our oven is broken :-(
    di ko na maregulate ang heat

    • meg

      auee…try to get an oven thermometer (ekco brand) P200. plus or less at SM stores it’s really a big help

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  • gab

    pansin ko lang ang daming illiterate na nanghihingi ng recipes..natatawa ako kasi feeling ko kung makita ng momy ko tong site na to[if ever maginternet sya,pero i think technically challenged yun kaya di nya to mkikita] magiging ganun din sya kakulit sa paghingi.

    anyway,thanks sa recipes and tips ms connie, i hope you will be blessed with tons of patience in putting up with our questions. your husband is really lucky to have you as a wife. i wish my girlfriend will be as enthusiastic as you in terms of cooking. there is nothing like a home cooked meal prepared by the ones you love.

    btw we dont have an oven, my dad fry then braise the pata tim.

  • ellen

    * saute the veggies it includes the ff: onion leeks, shitake mushrooms or u may use oyster mushrooms soaked in warm water, drained & sliced,( save the water used in mushroom it adds flavor to the broth), broccoli & celery stalks, carrots, sauteed & flavored in oyster sauce add them when Pata meat is already tender & broth has been reduced & thickened w/ tapioca or cornstarch lastly put off heat & pour a tablespoon of Sesame oil * You’re a great cook Ms. Connie & really appreciate how you share your good recipes to all of us ‘. Thanks again & .GOD bless & more power to your blog *

  • Tess

    Can’t view the latest version of pata tim recipe :(

    • http://casaveneracion.com/ Connie Veneracion

      I updated the links. Click again and you’ll land on the correct page. :)

  • tin minoza

    hi connie! thanks for posting this recipe… you’re a genius! i cooked this a couple of times already and my family cant get enough of it. so yummy! thank you, thank you, thank you!

  • rinz

    Pata tim for tomorrows lunch…..of course, i will follow your recipe for the _th time :))