Boneless Pata Tim

While browsing over my numerous copies of my favorite Food Magazine, I came across this recipe - Boneless Pata Tim.

While I have already been cooking the regular Pata Tim recipe also from Food Magazine, this boneless version is one that I still have to try in my kitchen. But with the reputation of Food Magazine as one who'll try cooking first any recipe before they feature it, I'm certain that this one would be another excellent one.

Here's the recipe for the BONELESS PATA TIM. This will serve 6.

Ingredients:
1 Pork front leg (pata)
8 cups water
¼ cup Minced garlic, divided
1 medium Onion, sliced, divided
1 tbsp. Peppercorns, divided
1 tsp Salt, divided
¼ cup Soy sauce
¼ cup Cooking oil
3 tbsps sugar
3 tbsps Oyster sauce
1 tbsp. Sesame oil
1 tbsp. Cornstarch dissolved in
¼ cup water

For the Vegetable:
1 tbsp. Vegetable oil
1 medium White onion, sliced
1 medium Carrot, sliced
1 small Bokchoy, sliced

Directions:
1. In a pot, put the pork leg (pata) in water with half of garlic, onions and peppercorns, and salt. Bring to boil. Simmer under low heat for one hour or until pork is tender.
2. Drain pata from the liquid. Set aside liquid.
3. Run a knife inside the pata to loosen the meat from the bone. Discard the bone.
4. Brush pata with soy sauce.
5. In a skillet, heat cooking oil to medium high and fry the pata until golden brown. About 3 minutes on each side.
6. Pour in reserved liquid and add remaining garlic, onions, peppercorns and salt.
7. Stir in sugar, oyster sauce and sesame oil. Simmer over low heat until stock reduces in half. Add dissolved cornstarch in water and bring to boil until sauce thickens slightly. Set aside.
8. Cook the vegetables. In a skillet, heat oil and stir fry onions, carrots and bokchoy about 3 minutes or until vegetables are crisp tender.
9. Serve pata tim with vegetables on the side.


Source: Food Magazine, March 2007

Enjoy cooking and eating!

HOW TO DEBONE A PORK LEG (PATA)

With the delicious recipe - BONELESS CRISPY PATA I posted earlier, many were asking how to debone the pata or pork leg.

Here are some videos on HOW TO DEBONE A PORK LEG (PATA):

First video:


Source: http://www.youtube.com/watch?v=N40NkBoHGSk

and another...


Source: http://www.youtube.com/watch?v=JJPFoe0KTzs

and one more...


Source: http://www.youtube.com/watch?v=-RUygXYZ9dc&NR=1

A RECIPE: BONELESS CRISPY PATA

An online friend from the Online Club I'm in asked me how to debone a pata (pork leg) because she wanted to cook Boneless Crispy Pata for her husband, being his favorite dish.

Since I don't know it myself, I decided to research on how a pork leg or pata is deboned and at the same time took the liberty of looking for the recipe of Boneless Crispy Pata.

I'm posting here in my blog both the recipe of Boneless Crispy Pata and videos I found on how to debone a Pork Leg or pata.

First, let me share with you the recipe.

Boneless Crispy Pata

Serves 4 Prep Time 5 minutes Cooking Time 35 minutes, plus 90 minutes boiling time

1 kilogram pork leg
2 tablespoons whole black peppercorns
2 tablespoons rock salt
3 pieces laurel leaves
4 cups vegetable oil for deep-frying

1 Debone and cook the pork leg or pata in boiling water with salt and whole black peppercorn for 1 1/2 hours. Cool.
2 Place pata in a deep pan filled with cooking oil; simmer for 20 minutes on very low heat.
3 Set aside to cool.
4 Place again in cooking oil and simmer for another 10 minutes on very low heat. Then deep-fry for 5 minutes on high heat, or until golden brown and crispy.
5 Slice into thin rounds and serve with soy vinaigrette (see next page) on the side.

Tip: This frying technique–simmer-cool-simmer and deep-fry–is the secret to achieving that extra crispy skin.

Source:http://www.yummy.ph/recipe/Boneless-Crispy-Pata