Pata Tim

Pata Tim is Filipino dish made from pork knuckles “Pata” cooked slowly in a sweet tangy marinate.  It is a special dish served on large restaurants or seen on especial family gatherings. At first look and taste of it, you may get intimidated on how it is cooked and prepared. But hopefully I can change that perspective after you see how simply I’ve done it.

Onboard, it is one of my crew’s favorite pork dish. One of my officer “3/mate Ronald Sios-e” have been asking me several times for this recipe, so this post is my answer for your consistent request.

Pata Tim Photo by Nino Almendra
Pata Tim
Photo by Nino Almendra

Now on with the cooking…

Pata Tim

Prep. time: 5 minutes

Cooking time:  1 hour 30 minutes

Difficulty: Easy

Good for 12 crew

You will need;

2 pcs. (1.5kg/each) pock knuckle, whole

1 head (12 cloves) garlic, crushed

1 tsp salt

1/2 cup brown or white sugar

1/2 Kikoman soya sauce

2 cups pineapple juice

3 pcs bayleafs

3 pcs star anise

Additional ingredients for the sauce;

1 Tbsp. fish sauce

2 Tbsp. (1/2 pc.) lemon juice

*To thicken sauce, dissolve 1/2 Tbsp. cornstarch  in 1 Tbsp. water.

Direction;

On a large cooking pot, place the whole pork knuckle and the rest of the ingredients {except for the “Additional ingredients for the sauce”}.

Cover the cooking pot and bring to a boil on a very high heat. Transfer to very slow heat and simmer for an hour, check and turn the pork knuckle every 20 minutes to evenly coat the Pata Tim with the marinate. Keep your cooking pot covered while simmering.

Take out the pork knuckle from the cooking pot and keep aside on a serving dish, you can slice it or serve whole.

Return the cooking pot to very high heat and pour in all the  “Additional ingredients for the sauce”.

Strain the sauce discarding the solids, pour in the sauce to the Pata Tim  just before serving.

Enjoy your meal!!! 😉

Here’s how I do it;

On a large cooking pot, place the whole pork knuckle and the rest of the ingredients {except for the "Additional ingredients for the sauce"}.
On a large cooking pot, place the whole pork knuckle and the rest of the ingredients {except for the “Additional ingredients for the sauce”}.

 

Cover the cooking pot and bring to a boil on a very high heat.
Cover the cooking pot and bring to a boil on a very high heat.

 

check and turn the pork knuckle every 20 minutes to evenly coat the Pata Tim with the marinate.
Check and turn the pork knuckle every 20 minutes to evenly coat the Pata Tim with the marinate.

 

Keep your cooking pot covered while simmering.
Keep your cooking pot covered while simmering.

 

Take out the pork knuckle from the cooking pot. Let it cool for awhile for easy handling.
Take out the pork knuckle from the cooking pot. Let it cool for awhile for easy handling.

 

Use a small knife to debone your Pata Tim and slice to 1cm thickness.
Use a small knife to debone your Pata Tim and slice to 1cm thickness.

 

Keep aside on a serving dish.
Keep aside on a serving dish.

Additional ingredients for the sauce;

Return the cooking pot to very high heat, add a Tbsp. of fish sauce.
Return the cooking pot to very high heat, add a Tbsp. of fish sauce.

 

Squeeze 1/2 piece lemon to extract 2 Tbsp. juice.
Squeeze 1/2 piece lemon to extract 2 Tbsp. juice.

 

*To thicken sauce, dissolve 1/2 Tbsp. cornstarch  in 1 Tbsp. water. Pour in to the boiling sauce.
*To thicken sauce, dissolve 1/2 Tbsp. cornstarch in 1 Tbsp. water.
Pour in to the boiling sauce. Stir vigorously, remove the cooking pot from heat.

 

Strain the sauce.
Strain the sauce.

 

Discard the solids.
Discard the solids.

 

Pour in the sauce to the Pata Tim  just before serving.
Pour in the sauce to the Pata Tim just before serving.

 

Pata Tim Photo by Nino Almendra
Pata Tim
Photo by Nino Almendra

 

Pata Tim Photo by Nino Almendra
Pata Tim
Photo by Nino Almendra
Pata Tim  Photo by Nino Almendra
Pata Tim
Photo by Nino Almendra

Thanks alot for spending your precious time on my blog and hope this recipe

encourage you to try cooking some Pata Tim!!!

May we all have a Happy and Prosperous New Year this 2014 !!!


 And It’s FIESTA FRIDAY Again !!!

HAPPY FIESTA FRIDAY #44

CLICK TO JOIN THE PARTY!!!
CLICK TO JOIN THE PARTY!!!

Hosted by; Angie of The Novice Gardener

And Co-Hosted by;  Prudy @Butter, Basil and Breadcrumbs and Jess @Cooking Is My Sport.


 

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8 comments

  1. I can see how the crew loves this. Pork knuckle is a brilliant cut and with the pineapple and the delicious spices it sounds divine! 🙂

    Like

  2. Happy Fiesta Friday, Nino! I have to say that I’ve never had pork knuckles…and looking at them, I have to say you have me completely intrigued! The garlic and the sweetness from the sugar and pineapple are a winning combination..and mixed with the pork, it must taste so delicious. Thank you so much for sharing this with all of us this weekend… this is such an awesome post!

    Like

  3. Reblogged this on dawn spitfire's blog and commented:
    It is evident that I like to share; aaah, …but there is another benefit to this, for me. By reblogging, I save a recipe that I want to try…on my own blog, where i can find it easily, along with seeing reminder. It’s a way, that works good for me (& my ADD or intrusive thought jumping that causes #epicmemoryfail ) .
    This one looks good & I’m intrigued.
    Thank you ♡

    Like

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