pata tim and steamed baby bokchoy
Pata (pork hocks) Tim and Pato (duck) Tim are Filipino dishes that are similar in taste but cooked in different ways. Pata Tim is stewed in a pot and Pato Tim is steamed. I have never eaten both outside of the Philippines, not in Hong Kong and not here in the US. Filipinos know these are Chinese in origin but from which region is not clear. Some say it's from Guangzhou (Canton), others from Fujian (Fukien). I consulted my cookbook CHINESE REGIONAL COOKING by Deh-Ta Hsiung and the closest and the only entry is from Sichuan, a duck dish called SOY BRAISED DUCK which is first deep fried then steamed for over 2 hours. The ingredients and cooking method are very very similar to Pato Tim. The cooked duck is then served on a bed of blanched seasonal greens much like the Tims I remember eating back in Manila. The following recipe which is my entry to Lasang Pinoy 23: Crock Pot Cooking has all the seasonings from this cookbook. I stewed the pork hocks until the meat is coming off from the bones. Dining on a plateful of the fatty meaty gelatinous pork, baby bokchoy, and steamed rice was like being transported back home. Delicious!
2 ½ pounds pork hocks
2 T chopped scallions
1 T chopped ginger
¼ C hoi sin sauce
¼ C soy sauce
¼ C dark brown sugar
1 tsp salt
1 C rice wine or sherry
1 C water plus more if needed
baby bokchoy, well cleaned and dried
- Place all ingredients except bokchoy in a pot and bring to a boil, skim off top.
- Turn heat to very low, cover and simmer for 3 - 4 hours or until meat is very tender. Once in a while check and add water or sherry if needed. There should be about a cup and half of sauce.
- Steam bokchoy for 3 minutes, set aside, keep warm.
- Turn heat off and transfer cooked meat into a serving platter.
- Remove bones and discard. Arrange cooked bokchoy around the meat. Pour the sauce all over the meat.
- Serve with steamed rice.