Pata Tim is an adapted Filipino recipe made by slow boiling a front pork leg and serving it with a thick sauce.
It is commonly found at larger social gatherings as the recipe will serve many people. It can be found in restaurants but the cost can be high.
1 kilo pork’s leg (pata)
3/4 cup pineapple juice
1/4 cup soy sauce
5 cloves garlic; crushed
3/4 cup oyster sauce
1 tablespoon pepper corns
1 tablespoon rice wine
1 red onion; chopped
3 bay leaves
Lettuce (fried in 2 minutes)
1. In a stock pot with enough water, simmer the pork pata with all the ingredients until fork tender.
2. Add hot water if necessary to replace the evaporated liquid.
3. Drain and cut the meat from one side and separate the bones. Save 1 cup of broth.
4. Place lettuce in a platter. Put the pata over the lettuce. Set aside.
1 cup broth of pata
5 tablespoons cornstarch
Salt to taste
1. In a skillet, combine broth, cornstarch, and salt to taste.
2. Bring to boil until sauce becomes thick.
3. Pour the sauce on top of the pata.
Boiling the pork’s leg slowly and gently over low heat brings out the flavor of the meat, and keeps the meat very tender.