Pata Tim
User Reviews
3.6
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Prep Time
15 mins
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Cook Time
2 hrs 30 mins
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Total Time
2 hrs 45 mins
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Servings
4 Servings
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Calories
580 kcal
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Course
Main Course
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Cuisine
Asian
Pata Tim
Description
This Pata Tim recipe highlights a whole pork leg that is first seared to develop a browned exterior, then gently braised for two to two and a half hours in a mixture of Chinese cooking wine, vinegar, soy sauce, sugar, and whole star anise spices. The slow simmering tenderizes the meat thoroughly, infusing it with deep umami and slightly sweet notes. The inclusion of star anise adds a subtle licorice aroma that enhances the richness of the pork.
Shiitake mushrooms, rinsed and cut into strips, are cooked separately and served warm, adding an earthy complement in both flavor and texture. Bok choy with trimmed leaves acts as a fresh, slightly bitter green balance to the hearty pork. The natural gelatin in the pork leg's bones and skin thickens the simmered sauce without the need for additional thickeners, creating a glossy, rich coating for the meat.
For optimal results, it's important to pat the pork dry before searing to achieve a better browning effect and a deeper flavor. The sauce can be simmered longer to reduce and intensify if a thicker consistency is preferred. This dish is well suited for sharing during family meals or special occasions where rich, slow-cooked flavors are appreciated.
Ingredients
- 4 pounds pork leg whole
- 3 tablespoons neutral cooking oil generic cooking oil
- ½ cup Chinese cooking wine
- ¼ cup vinegar
- 1 cup soy sauce
- ½ cup sugar
- 3 pieces star anise
- 4 cups water
- 4 pieces shiitake mushroom fresh
- 1 bundle bok choy ends trimmed and leaves separated
Instructions
- 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.
- 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.
- 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.
- Gently place pork leg into the liquid mixture and boil for about 5 minutes.
- Lower heat, cover and continue to cook for about 2 to 2 ½ hours or until meat is very tender and almost falling off the bone. Add more water in ½ cup increments as needed during cooking to maintain about 2 cups of sauce.
- Rinse the mushrooms and mushrooms into 1-inch thick strips.
- 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.
- In the pan, add bok choy and cook, stirring regularly, for about 30 seconds or until tender yet crisp.
- 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.
Notes
- Pat pork dry before searing for better browning and flavor development.
- The sauce naturally thickens from pork gelatin; no cornstarch slurry is needed.
- Simmer the sauce longer if a thicker consistency is desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Servings
Amount Per Serving
Calories 580 kcal
% Daily Value*
| Calories | 580kcal | 29% |
| Carbohydrates | 30g | 10% |
| Protein | 47g | 94% |
| Fat | 25g | 38% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 139mg | 46% |
| Sodium | 3411mg | 142% |
| Potassium | 856mg | 18% |
| Sugar | 25g | 50% |
| Vitamin C | 1.7mg | 2% |
| Calcium | 50mg | 5% |
| Iron | 4.1mg | 23% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.6
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