Kung Hei Fat Choy - Pata Tim

I have a bone to pick with my wife. She is convinced that I can't cook chinese. This has to be so atypically Chinese that she will have to notice. We had this tonight and well. . . even I was surprised. My son, it was certainly a step above pata cooked in pares sauce, like most pata tims. So here it is Braised Pork knuckle or Pata Tim!

I whole pata (about 1 kg.)
A strip of cinnamon bark about an inch long
2 whole star anise
1/2 tsp Ngo Yong or 5 spice powder
1/2 tsp of Salted Black Beans, the canned or bottled variety that was sitting in brine
1/2 cup of sugar
1/2 cup of water (just to start, eventually you'll need one cup more)
1 tbsp oyster sauce
1/2 cup soy sauce
1 tbsp of ginger sliced into coins
1 jigger of rum or brandy (I used both)
2 large bay leaves
about 10 whole black peppercorns

This is a low stress dish that you dont have to shake around or pay too much attention to.

Wash the pata and pat dry. Let it sit in a dutch oven and pour the vinegar and half cup of water over the pata. add teh bay leaves and pepper corns, the star anise and cinnamon bark and sprinkle the Ngo Yong. Allow to boil

Once it starts to boil, set teh flame to low and cover. Now go get a beer!!

Every ten to fifteen minutes or so, turn the pata over

As the water level goes down to about 1/2 inch, add some water, never let it get dry.

Check if the pata is cooked after an hour of simmering, just stab the meatiest part with a fork, if blood runs out cook it some more, once the liquid runs clear, its ready for the rest of the ingredients.

Add the soy sauce, black beans, oyser sauce and sugar, and the liquor, make sure you pour or sprinkle all of this over the pata. Now cover and allow to simmer some more

Every 10 minutes or so, turn the pata, be gentle the skin starts to get soft as the fat breaks down.

I like to baste it every time i turn it over to keep it moist.

As the water goes down to a low level, add some more water gently so as not to cool the sauce too suddenly.

I took 2 1/2 hours to cook this from start to finish, It should take just as long for you. You want to make sure the vinegar smell is gone.

Take the pata out of the pot and strain the sauce over it.

With hot plain rice, or kua pao bread, its a winner.

You Should Open a Restaurant

How many times have you heard this?

You probably even actually entertained the thought of having one of your own, your dream restaurant serving only grilled food that you are just sooo good at; or maybe that chinese noodle house just like North Park only done the way you like it; perhaps even one with all the tasty goodies you grew up with - that special adobo, or that fantastic callos, or maybe even just the way you make scrambled eggs.

But let's face it. That is NOT going to happen.

You are destined to forever share that recipe with just your closest friends when you get together for a drink, or with family at your next reunion. It will forever be lost in the mists of the memories of some family recipe cookbook you always wanted to keep, and who knows, that could be the last time anyone would ever taste it again.

I created this so you can share what you cook at home that is truly truly something to share. Something as simple as the seasoning for the tapa that yaya made, or the barbecue you had. Share technique, stories, recipes, flavors, places, just one condition - make it food. . . good food.