Pata Tim is a delicious pork dish that makes use of Pig’s leg as its main ingredient. This is categorized as a Filipino-Chinese dish. Contrary to what most might be thinking, cooking pata tim is easy, simple, and convenient.
Let me tell you more on how I prepared this good looking pata tim (the details can be found on the recipe below). I started out by baking the pig’s leg in the oven. I do this in order to prevent the skin from breaking-up or getting torn when boiling or cooking it in the pressure cooker later on. I do this by rubbing salt and oil all over the leg then place it in the oven to bake until the skin gets partially cooked. An alternative to this method is pan-frying. Instead of baking, pan-fry the leg in the stove top using a wide frying pan.
It is very important to have the legs very tender at the end. This means that you either boil it forever or use a pressure cooker to simplify and speed-up the process. Stove-top pressure cookers, which are the regular cooker that you might have works best. You can also use an electric pressure cooker, like the one that in cooking this dish.
Shitake mushrooms is a big part of your pata tim’s success. I strongly recommend this ingredient. I suggest that you use dried shitake mushrooms, instead of the fresh ones. In my opinion, these tastes better. Make sure that you soak the mushroom in water before you throw it in. Do not forget to include the water that you soaked it with because it contains a lot of mushroom flavor by then.
I hope that this recipe will be helpful for you. If you have questions, suggestions, or clarifications, drop-in a comment.
Try this awesome Pata Tim Recipe. Let me know what you think.
Pata Tim Recipe
- 4 to 5 lbs. pig's leg cleaned
- 1/2 cup soy sauce
- 1/2 tablespoon sesame oil
- 3/4 cup brown sugar
- 1/2 cup Sherry cooking wine
- 4 pieces star anise
- 4 cups water
- 5 to 8 pieces dry Shiitake mushroom soaked in 1 cup water (for 3 hours)
- 1 1/2 tablespoons cornstarch diluted in 1/2 cup water
- 1 1/2 teaspoon whole peppercorn
- 1/2 beef cube
- A bunch of bok choy bottom end chopped
- 1 tablespoon salt
- 3 tablespoons cooking oil
- Preheat oven to 350F.
- Place the pig leg in a baking pan. Rub salt and cooking oil all over the pig leg. Let it stay for 10 minutes.
- Put the baking pan with the leg inside the oven. Bake for 15 to 20 minutes.
- Remove the leg from the oven. Let it cool down.
- Place the leg in a pressure cooker. Pour-in 4 cups water and add the whole peppercorn. Cover and pressure cook for 40 to 45 minutes. Note: if you are using a smaller sized leg, you can reduce the time to 35 minutes.
- Once the pressure is released, remove the cover. Continue to cook by placing the pressure cooker on a stove top (or turning the mode to manual, in case you are using an electric pressure cooker). Add the brown sugar, soy sauce, Sherry, and sesame oil. Let it boil. Cook for 15 minutes without cover.
- Add the beef cube, star anise, and shitake mushrooms. Stir and cook in medium heat for 30 minutes.
- Pour-in the cornstarch diluted in water. Stir. Continue to cook until the sauce reaches your preferred thickness.
- Add the bok choy. Stir and cook for 5 to 7 minutes. You can add more salt and pepper if you want.
- Transfer to a serving plate. Serve.
- Share and enjoy!