A Tsinoy Classic w/ a Twist: How to Make Pato-tim
Ida Damo | Aug 06, 2015
Patatim is an heirloom Tsinoy dish, braised until tender, and served with a thick hearty sauce. This time, however, Pato or Duck replaces the pork leg. But the process is still the same:
500 g pork leg (pata)
1 cup button mushrooms, halved
1 head bok choy, cleaned
1 whole carrot, peeled and quartered
2 cups soy sauce
1/2 cup pineapple juice
1 clove garlic, minced
2 pieces of star anise
1 cinnamon bark (or 1 tsp. cinnamon powder)
1/2 tbsp. patis
slurry (1 tbsp. cornstarch mixed with 1 tbsp. water)
salt and pepper to taste
- Boil the pato in soy sauce, pineapple juice, garlic, star anise, and cinnamon bark.
- Continue to boil until the meat is tender, about 1 hour. Add more soy sauce and water. Do not allow to dry.
- When the meat is very tender and its skin is gelatinous already, remove star anise and cinnamon bark (these are inedible), add mushrooms and allow to simmer.
- Season with salt or fish sauce (patis). To make the sauce thicker, add slurry.
- In a separate pot, blanch bok choy in boiling salted water until bright green. Refresh in ice water and set aside. Next, boil the carrots until cooked but still crispy. Set aside.
- Serve the patotim warm with the carrots and bok choy.