Patatim

Ham Hock with Vegetables and Sweet Gravy

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:

• Pata or Ham Hock
  
• Pineapple juice
  
• Star anise
  
• Shitake mushroom
  
• Tengang daga mushroom
  
• Taiwan pechay or Bokchoy
  
• Garlic powder
  
• Oyster sauce

IN THE PANTRY:

• Soy Sauce
  
• Onion
  
• Garlic
  
• Ginger
  
• Carrots
  
• Cornstarch
  
• Ground Pepper
  
• Cooking Oil
  

INGREDIENTS        

• 1 piece Pata (1.2 – 1.5 kls.)

Marinade:

• 3/4 cup Soy sauce
  
• 1 small can Pineapple juice
  
• 1/2 teaspoon Pepper
  
• 1/2 teaspoon Garlic powder

• 5 pieces Star Anise
  
• 1 small pack Shitake mushroom (3-4 pcs.) soaked in water
  
• 1 small pack Tengang daga mushroom ( soaked in water)
  
• 1 piece Onion   
  
• 5 cloves Garlic
  
• 2 thumb size Ginger
  
• 3 pieces Carrots ( sliced 1/2 inch thick)
  
• 1 bundle Taiwan pechay or Bok choy
  
• 1 1/2 liters Water
  
• 5 tablespoon Oyster sauce
  
• 2 tablespoon Cornstarch dissolved in 3 tbsp. water (slurry)   
  
• Cooking oil for Sauteing
  

Patatim

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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