As I mentioned before Chef Boy Logro is a well- known chef in my country Philippines. I admire him not just because he is a very good cook but because of his humble beginnings before becoming the popular chef not just in Philippines but also in some countries. Anyway, he has this cooking show that I love to watch. He is very entertaining and the show is very helpful especially to those people who doesn’t know how to cook a dish and he will teach you to recreate the usual dish that we used to cook. I already shared Pata Tim recipe before but the verdict is I love Chef Boy version 🙂
- 1.2-1.5 kilo pork legs (pata front)
- 1 tbsp. sesame oil
- 2 pcs. star anise
- ½ cup soy sauce
- 2 tbsp. hoisin sauce
- 2 tbsp. oyster sauce
- 6 cups water
- 1 cup brown sugar
- ½ cup rice wine
- 1 tsp. black peppercorn
- 1 tsp. sesame oil
- ¼ cup slurry
- 5 pcs. baby bokchoy, blanched
- 10 shiitake mushrooms
- 1. Place the pata in a casserole with 6 cups of water, soy sauce, hoisin sauce, brown sugar, pepper corns and bring to a boil.
- 2. Add the star anise and sesame oil, simmer for an hour, or until pork is tender.
- 3. Remove the pork and set aside, then add slurry to the pot. Let it simmer until sauce is glossy and thickened.
- 4. Blanch the bokchoy and shitake mushroom in boiling water seasoned with salt.
- 5. To serve, place the pork in the middle of a serving dish then serve with blanched bokchoy,shitake mushrooms and lastly pour the sauce over the pork and vegetables.
- 6. Garnish with spring onions and serve with rice.
Recipe from – Idol Sa Kusina
Another great recipe for those who are fond of eating pork. “Think lechon kawali can’t get any better? Stuff it with a mixture of herbs. Now, that’s a winner!”
liempo de balamban
3 stalks lemongrass, trimmed,
pounded, and chopped roughly
4 cloves garlic, minced
4 basil leaves
2 tablespoons salt
1 teaspoon pepper
1.2 kilos pork belly, divided into 5 slabs
oil for deep-frying
seasoned vinegar and stir-fried kangkong, to serve (optional)
1 Combine lemongrass, garlic, basil, salt, and pepper in a large mortar and pestle; grind to a paste.
2 With a small knife, cut small pockets in pork, between the layers of fat and meat.
3 Stuff the herb mixture into the holes. Tie with kitchen twine.
4 Arrange pork pieces in a pot, skin side up, and cover with enough water. Bring to a simmer and cook for 1 1/2 hours or until tender.
5 Remove pork pieces from pot. Transfer to a rack and let meat dry.
6 Deep-fry pork in preheated oil until golden and crisp. Alternatively, you can roast the pork in a preheated 350°F oven or grill over medium hot coals until golden brown. Serve with seasoned vinegar and stir-fried kangkong, if desired.
Recipe from Yummy.ph
Craving for lechon paksiw but don’t have lechon leftovers? Then this recipe is perfect for you.No need to wait for lechon leftovers to make paksiw. Here’s a simple way to make paksiw from scratch.
1 kilo pig’s front trotter (pata front), cut into 2-inch-thick slices
1 tablespoon oil
2 teaspoons minced garlic
1 1/2 cups bottled lechon sauce
1/2 cup pork stock
3 tablespoons vinegar
1/2 tablespoon sugar
2 bay leaves
1/4 teaspoon black peppercorns
salt and pepper to taste
1 Place pata in a deep stockpot and fill with water until the meat is fully covered. Bring to a boil then simmer for about 1 hour or until pata is fork-tender. Drain and let cool.
2 Carefully remove the bones of the pata and slice meat into 2-inch pieces. Heat oil in a medium stockpot. Briefly sear skin of the pata (not the meat) until lightly browned. Add garlic and sauté for 30 seconds.
3 Add the rest of the meat and all other ingredients in the stockpot. Simmer over medium heat for 15 minutes without stirring. Stir and adjust seasoning with salt and pepper. Continue to cook for another 15 minutes or until sauce is slightly thickened. Remove bay leaves and peppercorns before serving, or you can also leave some as garnish.
Recipe from www.yummy.ph
I missed eating pork lechon (roasted pork) especially the crispy skin so since I have pork knuckles sitting in my fridge I decided to make crispy pata instead. There are lots of crispy pata recipes to choose from but I decided to chose the no frying version. It is easy, no splattering of oil which I hate when frying and of course it is more healthier, less sinful. Recipe from CASAveneracion
Start by simmering the pata in plenty of salted water with a whole garlic, onion, peppercorns and a bay leaf for flavor. When the pata is tender, remove it from the broth and place on a rack to drip for a while. I wrap mine with foil and placed it in the fridge to dry quickly for about 30 minutes.
Preheat the oven to 475F or as high as it can go.
When the desired temperature is reached, put the pata in. Roast until the rind is puffed and crispy. Served with your favourite sauce. Enjoy!:)
This is my first attempt to cook Pata Tim. It is a favorite Chinese influenced Filipino dish. It is made from pork leg that is slowly boiled to make the meat really tender. Its tasty sauce makes this part of the pork much softer and juicier, making it a well known classic in the Philippines. It’s really an easy dish to cook because you just need it to tenderized,seasoned it and wait!
1 whole MONTEREY PORK PATA FRONT, about 1.2 kilos
8 pc shiitake mushrooms
3/4 cup light soy sauce
2 pc star anise
1/4 cup sugar
1/4 cup + 2 tbsp sherry
1 bunch spring onions
enough water to cover pata
1. Combine all ingredients in a stockpot. Cook over high heat until mixture comes to a boil.
2. Lower heat to simmering and continue to cook until pata is fork tender, about 4 hours. Add water if necessary.
3. Adjust seasonings as needed.
Makes 6 servings.