Thrice cooked pata tim
June 7, 2005
Filed under Asian cooking, Chinese recipes
I used to cook pata tim by marinating, frying then braising the pork pata (leg). Somehow, the meat never reaches the stage of tenderness that Chinese restaurants are famous for. The skin of the pata sticks to the cooking pan during braising before the meat reaches the desired tenderness. So I thought I’d revise the cooking procedure. To cook last night’s pata tim, I first boiled the pork pata in highly seasoned water. Then, I placed it in the convection oven for about 35 minutes to make the rind crispy. Finally, I steamed it for another 45 minutes. This time, it was as tender as the pata in the Chinese restaurants. The meat was falling off the bones and the texture was moist and wonderful.
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the way you wrote about your p[ata tim seems very interesting but there was no recipe attached-did you forget? i was very interested but turned very sucky. hopefullt you will be a little careful. thanks.
anna, no, i didn’t forget. you just FAILED to see the link to page 2 where the recipe is.
We tried it and WE LIKED IT! Thanks! If you could only smell how lovely it is after you cooked it. All the flavors really blend with each other. Delicioso…
connie, if i steam the pata, do i have to cover the steamer. sorry, to ask, but i’m just new to cooking. thanks.
will cook this for noche buena…. my hubby and son said we should lay off the ham this year… i think this will do the job. thanks connie!
question:
ano difference ng pata tim sa lutong makaw?
Is “lutong makaw” a dish?
yun nga ako nalilito eh
matagal ko na naririnig na kapag pata tim ang dish, binabanggit nila na lutong macao daw yun.
natanong ko lang baka kasi may idea ka.
hi connie, mas masarap ba if you stick icepick in the pata prior to cooking so it absorbs all the flavors?
and i remember when i was very young, my folks would buy pata tim at imperial jade in matalino st. diliman quezon city. it is now kowloon. the pata tim had gulay but it wasnt pechay. it looked like pechay but it tasted better but with a glossy texture and imported daw na gulay ito. i wonder if you would know what kind of gulay it is. that gulay was equally as good as the pata believe me. if only i could find one
“mas masarap ba if you stick icepick in the pata prior to cooking so it absorbs all the flavors?”
I have never tried that since the juices from the meat will also ooze out.
Connie, can you explain in detail the steaming process. Thanks.
You buy a steamer (photo), you place the pork on a plate and into the steamer and the steamer goes over a pot of simmering water (illustration).
i think the leafy vegetable is the chinese pechay or bokchoy..
that’s what it says in the list of ingredients.