Crispy Pata Tim

5
Servings
45m
Prep Time
60m
Cook Time
1h 45m
Ready In

Recipe: #36587

March 08, 2021



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Original recipe yields 5 servings
OK

Nutritional

  • Serving Size: 1 (497.4 g)
  • Calories 493.3
  • Total Fat - 22 g
  • Saturated Fat - 7.7 g
  • Cholesterol - 124.7 mg
  • Sodium - 2513.2 mg
  • Total Carbohydrate - 24.4 g
  • Dietary Fiber - 1.4 g
  • Sugars - 6.4 g
  • Protein - 53.4 g
  • Calcium - 94.3 mg
  • Iron - 3.5 mg
  • Vitamin C - 12 mg
  • Thiamin - 0.1 mg

TO MIX & COOK


Step 1

In a pressure cooker, combine soy sauce, SARSAYA Oyster Sauce,star anise, water, pepper, sesame oil and pata. Seal the pressure cooker and cook for 1 1/2 hours over low heat. Turn off your fire, and transfer the pata to a strainer placed over a bowl to drain the pata and save up the sauce at the same time. Let the pata cool completely and set aside both meat and sauce.

Step 2

DEEP-FRY: In a deep pan, pour cooking oil and let it heat up for frying. Fry each side of the pata for 5 minutes or until desired crispness is achieved. Cover the pan while frying to keep you safe from oil splatters. Remove from fire, drain excess oil and set aside.

Step 3

TO MIX: In a separate bowl, make a slurry by stirring water and cornstarch together. Set aside.

Step 4

TO SIMMER: On a separate pan over medium heat, combine the collected sauce and mushroom. Let it smmer until mushroom is cooked. Gradually add the slurry while stirring constantly until desired sauce consistency is achieved. Add puso ng saging and let it simmer for another 5 minutes. Lastly, add bokchoy.

TO ASSEMBLE


Step 5

While the sauce is still hot, transfer the sauce to a serving platter, then add the crispy fried pata. Place your vegetables on the sides. SERVE.

Step 6

Serving size: 1/2 cup (100g) Meat, 1/4 cup (50g) Vegetables, & 1/4 cup (50ml) Sauce

Step 7

*Cooking Notes Let the pata rest for a whole day to let it’s skin to dry up for a crispier and more tender pata tim!*

Tips & Variations


No special items needed.