Pata Tim
Melt-in-your-mouth tender Pata Tim braised in a sweet and savory sauce. Easy to make and so good with steamed rice!
- Prep time
- 15 min
- Cook time
- 2 hr 30 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4 pounds whole pork leg
- 3 tablespoons oil
- 1/2 cup Chinese cooking wine
- 1/4 cup vinegar
- 1 cup soy sauce
- 1/2 cup sugar
- 3 pieces star anise
- 4 cups water
- 4 pieces frehs shitake mushrooms
- 1 bundle bok choy, ends trimmed and leaves separated
Instructions
- 1
Have the butcher cut pork leg at about 2 inches apart but not all the way through. Under cold running water, rinse pork leg. Pat dry.
- 2
In a wide pan over high heat, heat 2 tablespoons of the oil. Add pork leg and sear on all sides. Remove from pan and set aside.
- 3
In a large pot, combine Chinese cooking wine, vinegar, soy sauce, sugar, star anise, and water. Over medium heat, bring to a boil, stirring regularly until sugar is dissolved.
- 4
Gently place pork leg into the liquid mixture and boil for about 5 minutes.
- 5
Lower heat, cover and continue to cook for about 2 to 2 1/2 hours or until meat is very tender and almost falling off the bone. Add more water in 1/2 cup increments as needed during cooking to maintain about 2 cups of sauce.
- 6
Rinse the mushrooms and mushrooms into 1-inch thick strips.
- 7
In a pan over high heat, heat the remaining 1 tablespoon oil. Add mushrooms and cook, stirring regularly, for about 1 minute or until heated through. Remove from pan and keep warm.
- 8
In the pan, add bok choy and cook, stirring regularly, for about 30 seconds or until tender yet crisp.
- 9
To serve, place pork leg on a serving platter. Arrange bok choy and shitake mushrooms around pork leg. Spoon sauce over the vegetables and meat. Serve hot.