Pata Tim

Description:
Since I found out that pork hock (leg) is relatively cheap, I knew I wanted to try making Pata Tim one day. There was a time when I was actually craving for it.

I researched about it then tweaked my own cooking combining different recipes. I also used my slow cooker instead of the stove top. It turned out pretty well. I'm glad that I now know how to make it so I can have it at the comfort of my home anytime I want. :-)

Ingredients:
1 pork leg
dried shiitake mushrooms, soaked in water
1 bunch chingkay, stem trimmed, blanched (I think pechay can be used too)
1/4 cup soy sauce
3 tbsp. oyster sauce
garlic, crushed
1 piece star anise
1 stick cinnamon bark
1 1/2 tbsp. cornstarch
1 to 1 1/2 tbsp. sugar
salt


Directions:
1. Wash thoroughly pork leg and remove all traces of blood. In a saucepan put cut pork leg, pour water to cover, bring to a boil and simmer for a minute.

2. Drain first boiled water and rinse off all scum. Return cut pork leg in the saucepan (I used the slow cooker this time) pour fresh water to cover, add in garlic, soy sauce, star anise and cinnamon. Cook until tender.

3. Add sugar, oyster sauce, mushroom and continue to simmer until the pork skin is soft like gelatin. Thicken sauce with cornstarch diluted in 1/4 cup water. Season with salt to taste if required. Serve in a platter lined with a bed of blanched chingkay or pechay..