Recipe by : Ariel Jasa, Mandaluyong City, Philippines
Patatim is a Chinese-style dish of ham hock or pata cooked in a slightly sweet gravy with mushrooms and vegetables.
Ideally, the ham hock is browned in the pan before braising, but this is quite a challenge because of oil splatter.
So I boiled the pata in seasoned broth separately before sauteing the other ingredients for the sauce, then just put them together.
I also used dried black fungus or mushroom that I reconstitute, together with shitake mushrooms, but use whatever you have or like.
YOUR SHOPPING LIST:
IN THE PANTRY:
1 Marinate the pata in soy sauce, pineapple juice, pepper and garlic powder overnight. (Turn it over after 3 hrs.)
2 Boil the ham hock with the marinade and enough water to simmer for about 2 hours or until tender, (or pressure cook for 30-40 minutes).
3 Saute garlic, onion, ginger and star anise and the sliced mushrooms.
4 Add the carrots and oyster sauce, and about 3 cups of liquid from boiled pork.
5 Thicken the sauce with the cornstarch slurry.
6 Put the pata back in the pan and baste it with the sauce (or spoon the sauce on top). Turn the heat off.
7 In a separate pan , blanch the taiwan pechay by boiling enough water and cooking for a minute, then drain and shock in ice water to stop cooking and remain crisp.
8 Arrange the pata on a platter, together with the pechay, carrots and mushroom on the side and pour in the sauce.
9 Serve with steamed white rice and enjoy!
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