Name: Pata tim
Yield: 3-4
Cuisine: Filipino
Ingredients: 1 pc (950 g) Whole pata, cleaned and washed; 2 tbsp (30 mL) Soy sauce; 6 tbsp (90 mL) Cooking oil; Boiling water to blanch the pata; Boiling liquid:; 12 cups (3 L) Water; 1 cup (250 mL) Mama Sita's Barbecue Marinade; 4 tbsp (60 g) Mama Sita's Oyster Sauce; 2.5 tbsp (30 g) Brown sugar; 4 tbsp (60 mL) Rice wine or gin; 2 cloves (10 g) Garlic, chopped; 1 pc (50 g) Ginger, sliced; 4 pcs (8 g) Star anise; 1 tsp Five spice powder (optional); 2 pcs Bay leaves

Instructions

Plunge pata into the boiling water and keep it there for 10 minutes, turning it halfway.
Remove and drain well, then coat well with soy sauce to color the skin portion.
Heat oil and sear pata skin until brown. Set aside.
Combine all the boiling ingredients in a pot then add the browned pata.
Simmer for 2-3 hours until pata is tender and sauce thickens.
Add sesame oil to enhance the flavor.
Remove pata tim and place on a serving platter.
Garnish with blanched bok choy, chinese young broccoli or any green veggies of your choice. Pour sauce over the pata and serve hot.