Pork pata (hock) with shiitake mushrooms and broccoli

It’s something like pata tim. The difference is that instead of braising the pork pata (hock) in the sauce until the meat is practically falling off the bone, the pata is first cooked as crispy pata then pressure steamed until the desired tenderness is achieved. Secondly, the broccoli florets and slices of shiitake mushrooms are cooked as a separate stir fry then poured with the sauce over the cooked pata. Not complicated. Not a lot of work either. But getting the meat to the ideal stage of tenderness does take time and patience.

Like the way it looks? Click the link to page two above or below for the recipe.

Ingredients :

1 cooked crispy pata (recipe)
1 large head of broccoli
5-6 shiitake mushrooms
2 shallots
1 head of garlic
1 c. of pata broth
3 tbsps. of oyster sauce
1 tsp. of sugar
1/2 tsp. of ground black pepper
2 tsps. of tapioca or corn starch
2 tbsps. of peanut (or vegetable) oil

Cooking procedure :

First of all, when you pressure cook the pork pata, do not discard the broth. Don’t even remove it from the presssure cooker. Just take enough to measure one cup and set aside.

When the crispy pata is done, remove from the convection oven (or turbo broiler if that’s what you’re using) and cool for about 15 minutes.

Place a steamer rack in the pressure cooker (most pressure cookers come with steamer racks) and lay the pata on it. Lock in the lid and pressure steam the pata for 30 to 45 minutes depending on how big it is.

While the pata cooks, prepare the vegetables and sauce.

Mix together the oyster sauce, sugar, pepper and starch with a cup of water.

Crush, peel and finely mince the garlic. Peel and finely slice the shallots. Break the broccoli into bite-size florets. Cut off the stems of the mushrooms and discard. Slice the mushrooms caps thinly. If you’re using dried shiitake mushrooms, rehydrate in warm water for about 15 minutes then cut off the stems and slice the caps.

Heat the peanut or vegetable oil in a wok. Saute the garlic and shallots just until fragrant. Add the broccoli florets and sliced mushroom caps. Pour in the reserved broth. Bring to a boil. Pour in the starch solution and cook, stirring, until the sauce thickens. Taste and add more salt and/or sugar as necessary.

When the pata is done, use a large spatula or a turner to lift it from the rack and transfer to a serving platter. Arrange the vegetables around the pata and pour the sauce all over. Serve at once.

In the mood for more food?

1. Dry yeast
2. Corn dogs
3. Pork and vegetables mami (noodle soup)
4. Adjustable roasting rack
5. Roast pork with salsa verde
6. Drunken chicken
7. Jipan Japanese bakery and coffee shop
8. Chicken and Mango Stir-fry
9. Baked macaroni for a Halloween party
10. Kilawing talaba (oysters)

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