Pata Tim is a Chinese dish that had been Filipinized in many ways. Made with pork leg (pigs trotters) browned in hot oil then steamed or braised until the meat separates from the bone, this dish is equally good with steamed rice or sweet steamed bread (cua pao).
In traditional Chinese cooking, pata tim is steamed, not braised. Steaming the meat gives it a stickier texture. While steaming is definitely better, it would require a much longer marinating time. The pork should have enough time to absorb the flavors of the marinade considering the thickness of the meat.
Braising means cooking in very little liquid. My suggestion of 4 cups of water is calculated for a pata that weighs between 1-1/2 to 1-3/4 kilos. Reduce the amount of water if the pata is smaller.
The stickiness of the pata can be retained even by braising, so long as it is cooked slowly over low heat. Do not start simmering it with too much water. And if water has to be added before the pata is cooked, add only about 1/2 cup at a time.
The vegetable for garnishing can by anything from *pechay* (*pei tsai* or bok choy) to *mustasa* (mustard leaves) to carrots to green beans.
1 front pata (front leg), about 1-1/2 k.
1 tablespoon finely minced garlic
1 tablespoon finely minced ginger
1 onion, sliced thinly
1 cinnamon bark or star anise
2 tablespoons oyster sauce
1/8 cup soy sauce
1/8 cup honey or corn syrup
4 cups water
salt and pepper
1-1/2 cups cooking oil
1/2 teaspoon sesame seed oil
native lettuce leaves or other green vegetable for garnish
Wash the pork pata well under the tap. Dry with paper towels. Make a cross cut on the joint. Mix the soy sauce and honey or corn syrup and rub onto the skin of the pata. Place the pata in an resealable freezer bad with the soy-honey mixture. Marinate the pata in the refrigerator for several hours, turning the bag every 30 minutes. Drain. Reserve marinade.
Heat a heavy skillet or wok. Pour in the cooking oil and heat to smoking point. Fry both sides of the pata over high heat until skin is crisp. Drain and transfer to a casserole. Mix the marinade with water. Add the garlic, ginger, onion, pepper, star anise or cinnamon bark and oyster sauce. Pour over the pata. Set over high heat and bring to a boil. Lower the heat, cover and simmer for 2 to 3 hours or until the meat starts to separate from the bone. Turn the pata over every 30 minutes. Add more water if the sauce dries up during cooking. When pata is ready, transfer it to a serving plate.
Strain the sauce. Return strained sauce to the casserole and reheat. Add the lettuce (or whatever vegetable you prefer for garnish). Pour in the cornstarch solution and cook, stirring, until sauce is thick and clear. Turn off the heat and add the sesame seed oil.
Arrange the vegetables around the pata and pour the sauce over. Serve hot.