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Bok Choy Fried Rice

Cooking Time: 2:55 hr(s)

Serves: 3-4

Main Ingredients: Pork

Cooking Style: Braised

Collection: All-time favorites

Difficulty: Intermediate


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





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


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

See Also:

All-time favorites
Cooking Style: Braised