1/2 cup (20g) Soy sauce
1 cup (60g) SARSAYA® Oyster Sauce
3 pieces (3g) Star anise
1 cup (175g) Water
1/2 tablespoon (5g) Pepper
2 tablespoon (30g) Sesame oil
1 whole piece (1288g) Pork pata
1 cup (500ml) Water
1/2 cup (80ml) Water
1 tablespoon (15g) Cornstarch
1 can (190g) Mushroom
2 cups (350g) Puso ng saging
3 cups (525g) Bokchoy
Preparation and Cooking Time: 45 minutes – 1 hour
Serving size: 200g (1/2 cup of meat and 1/2 cup of mixed vegetable with sauce)
MIX AND COOK. 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.
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.
MIX. In a separate bowl, make a slurry by stirring water and cornstarch together. Set aside.
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.
ASSEMBLE. 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.
Let the pata rest for a whole day to let it’s skin to dry up for a crispier and more tender pata tim!
|Calories per Serving||909|
|Dietary Fiber (g)||3.3|