Pata Tim with Shitake Mushrooms

Going on my fourth month of blogging and sharing with you, I decided to cook this delicious fall off the bones dish. Pata tim is of Chinese-Filipino origin, that evolved with different versions and ingredient-additions over the years.

I read somewhere  of a story that a certain Chinese Lord asked to be served Pato (duck) Tim. The cook, however, thought he was ordered to cook Pata, instead of Pato. Thus, Pata Tim. The two dishes, Pato Tim and Pata tim are similarly cooked. The meat is boiled or braised in seasoned water. This is also similar to another Filipino dish, Paksiw na Pata, except that Pata Tim does not include vinegar in its ingredients.

This dish continues to be a favorite among Chinese and filipino foodies alike. I'm sharing with you my version. Let's start!

PATA TIM with SHITAKE MUSHROOMS

Ingredients:

For boiling the meat:

• 1 whole leg Pata (front), you may want it sliced or uncut)
• 1/2 cup soy sauce
• 1/4 cup oyster sauce
• 1/2 cup brown sugar
• 5 cloves garlic, minced
• 3 pieces star anise or sanke (you may use 1 only, I prefer more)
• 1 tbsp whole peppercorns

Add in ingredients when meat has tenderized:

• 2 Tbsps corn syrup (optional)
• 1 bunch bok choy
• 50 grams Shitake mushrooms soaked in warm water
• fish sauce, salt, ground black pepper 
• MSG (optional)

Sauce:

• 3 Tbsp cornstarch dissolved in 4 Tbsp water
• fish sauce
• 3 cups Pata tim broth

How to cook:

• Wash the meat very well. I opted to have the meat sliced already.
• Put the meat in a pan with water just enough to cover the pata. Mix in the boiling ingredients.

• Cover and allow to boil. If meat has evaporated, continue adding water.
• Keep checking. It ususally takes 2-4 hours for meat to tenderize.
• Once meat has softened, add the other ingredients and season to taste.
• Just put the bok choy on top and remove after it has softened.

• If the meat is if already tender enough or has achieved a fall-off-the bones softness, then it's ready!
• Transfer to a serving dish. Now for the sauce.
• In a sauce pan, combine the sauce ingredients. Season to taste.
• Once the sauce has thickened, turn off the heat.
• Pour the sauce over the cooked pata.

Notes:

• There are other variations in cooking this. You may want to boil the pata first. Remove and fry to have a crispy skin, then return to the pan and continue boiling.
• Aside from shitake mushrooms, you may add other vegetables of your choice.

Hope you enjoyed cooking with me! Try this, share with your friends! Please give ma a feedback, I'll appreciate it!

Follow me for more adventures, in the kitchen and beyond! Till next time! <3 - jewel