Pinatisan

Some of the best foods I've tried were made from just a few ingredients.

This has got to be one of them. When we were living in the big house, we had a whole family providing us with home services, from kitchen, laundry, garden and cleaning service throughout the house. Fe was married to Pedro and they had 3 children. Two cousins lived with them providing additional help.

One of the simple dishes she would whip up could be prepared in 20 mins flat. This is my version using less fatty portion of pork.

I prefer the Butterfly cut or Pork slices they offer in Rustan's. Cut diagonally to produce a thin fillet, it cooks quickly and you don't lose much bulk to cooking plus it's not too fatty a portion.

250 gms. Pork cutlet sliced diagonally to come up with a small fillet about the size of sliced radish. you want 1/2 hte number of fillets as slices of radish.
1 whole local radish, peeled and sliced like coins
1 small onion chopped
3 cloves garlic crushed and chopped
1 medium local tomato sliced
1 tbsp. patis
water to simmer in

Start with sauteeing the onions, garlic and tomato over a low flame in a medium fry pan. You just want to allow the ginisa to wilt and turn translucent.

As it starts turning lightly orange because of the tomato breaking down, add 1/2 cup of water and allow to boil.

With your spoon or spatula press down on the tomatoes to crush them slightly

Now add your radish slices distributing them evenly in the pan, follow this with the pork slices evenly as well, several grinds of a pepper mill and allow to boil. Now add your tablespoon of Patis and stir gently.

Press down on the tomatoes again to squeeze the color out of them then lower the flame. As the mixture starts to simmer down, cover and allow to simmer over a low flame for 10 mins. Check that the tomatoes are crushed and the liquid has turned slightly orange.

You want the liquid to reduce to a bit more watery consistency - almost like a soup that's ever so slightly thick.

Turn into a plate that can hold the liquid and serve hot.

Lots of hot white rice goes very well with this.

Maybe even a cold Sauvignon Blanc, in its absence, beer will do

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.