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Pata Tim braised low and slow in a sweet and salty sauce with bok choy and mushrooms. Melt-in-your-mouth tender and flavorful, it’s amazing with steamed rice!
Like the more common pata hamonado, Pata Tim is a whole pork leg cooked low and slow in a sweet and salty sauce. But while pineapple juice is the base ingredient for hamonado, Shaoxing wine and star anise are the flavor components of this Chinese-style braised pork.
Pata tim is an easy dish to make for weeknight family dinners yet it’s fancy enough for company. The whole pork leg is first seared to seal in flavor and then braised in a soy sauce mixture until melt-in-your-mouth tender. A couple of hours on the stove with minimal tending and you get succulent meat and an amazing sauce everyone would be singing praises for!
Pata Tim braised low and slow in a sweet and salty sauce with bok choy and mushrooms. Melt-in-your-mouth tender and flavorful, it's amazing with steamed rice!
- 3poundswhole pork leg
- 3tablespoonsoil
- 1/2cupChinese cooking wine
- 1/4cupvinegar
- 1cupsoy sauce
- 1/2cupsugar
- 3piecesstar anise
- 4cupswater
- 4piecesshitake mushrooms
- 1bundlebok choy, ends trimmed and leaves separated
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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.
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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.
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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.
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Gently place pork leg into the liquid mixture and boil for about 5 minutes.
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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 cup increments as needed during cooking to maintain about 2 cups of sauce.
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In a bowl, soak mushrooms in warm water for about 25 to 30 minutes or until softened. Squeeze liquid and slice mushrooms into 1-inch thick strips.
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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.
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In the pan, add bok choy and cook, stirring regularly, for about 30 seconds or until tender yet crisp.
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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.
