Culinary Elite Recipes: Chef Penk Ching at The Maya Kitchen
Pata Tim
Main
- 1 piece pata ((front leg) )
- Chinese pechay
In Casserole:
- 4 cups water
- 3/4 cup soy sauce
- 3/4 cup vinegar
- 3-4 pieces star anise
- 1/2 cup brown sugar
- 6 cloves garlic (minced )
- 2 pieces bay leaves (crumbled )
- 1/4 teaspoon black pepper
Main
- In a pot, parboil leg with water for 10 minutes. Remove all impurities and water.
- In a casserole, add the “Casserole” ingredients. Bring the mixture to boil.
- Add the parboil leg to the broth mixture in the slow cooker or heavy duty casserole and cook to simmer until tender. Boil Chinese pechay in a separate sauce pan.
To serve:
- Line the bottom of the platter with the boiled pechay.
- Remove pork from cooker and place on top of the pechay and pour sauce over.
- Garnish with wansuy or cilantro and star anise. Serve hot.
